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–+ servings

Mini Biscoff Cheesecakes

Flavorful Eats
Mini Biscoff Cheesecakes have the rich layer of creamy cheesecake you know and love, but with a whole new take on a typical graham cracker crust.  Biscoff cookies give the crust a wonderful cinnamon and spice flavor that are perfect with cheesecake!
5 from 3 votes
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Prep Time 30 minutes
Cook Time 20 minutes
refrigerate 3 hours
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Muffin pan
  • Muffin liners

Ingredients
  

  • 19 Biscoff cookies
  • 3 tbsp. brown sugar
  • 5 tbsp. butter melted
  • 8 oz. full-fat cream cheese room temperature
  • 1/4 cup full-fat sour cream room temperature
  • 1 large egg room temperature
  • 1/4 cup white sugar
  • 1 tsp. vanilla extract

Instructions
 

  • Preheat oven to 350°. Place a muffin liner in each hole of a 12-hole muffin pan.
  • Add Biscoff cookies to a food processor and pulse until you have attained a consistent "crumb".
  • Combine cookie crumbs, brown sugar, and melted butter in a bowl. Distribute the mixture evenly in each muffin cup and press down with a spoon or glass.
  • Beat cream cheese with an electric mixer until soft and fluffy. Add sour cream and beat. Lastly, beat in egg, sugar, and vanilla extract until mixture is nice and smooth.
  • Distribute the mixture evenly in each muffin cup on top of the crust.
  • Bake for 17-20 minutes, remove from oven and let cool. Refrigerate for several hours to let it set. Enjoy!
Keyword Baking, Cheesecake, Cream Cheese
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