Biscoff Mini Cheesecakes
These Mini Biscoff Cheesecakes are super easy to make and beyond delicious! A crunchy, buttery Biscoff Cookie base, topped with a creamy cheesecake filling, finished with smooth Biscoff spread and a sprinkle of Biscoff cookie crumbs. Perfect for individual servings and will surely wow your family or friends after a nice meal!
[adrotate group="2"] [adrotate group="4"]- 200g/7oz crushed Biscoff Cookies (M. Demajo)
- 75g/2.6oz Butter (melted)
- 2 (225g/8oz) Tubs Philadelphia Cream Cheese
- ½ Tsp Vanilla Essence
- 2 Eggs (room temperature)
- 1 Jar (170g/6oz) Soured Cream
- 12 Muffin Paper Liners
- Muffin Tray
- 1 Jar 400g/14oz Biscoff Smooth Spread (M. Demajo)
- 5 Biscoff Cookies (crushed)
- 6 Biscoff Cookies (halved)
Preheat oven 140C/275F.
Place the paper wrappers in the baking tray.
Mix the crushed Biscoff biscuits with melted butter and equally divide them in the muffin liners. Press down onto the base and refrigerate for 30 minutes until you make the filling.
Beat the cream cheese and sugar until smooth, add eggs, vanilla and soured cream and beat till combined.
Spoon the cheesecake filling into each of the wrappers and level the top. Bake for 30 minutes.
Turn off oven, open the door and leave for 15 minutes before removing from oven. Place on a wire rack and leave to cool completely. Once cooled, refrigerate for at least 4 hours.
To remove the muffin liners; peel the paper down then turn the cheesecake over onto your fingers and completely pull off the paper from the base.
Warm the Biscoff spread slightly in the microwave. If it is hot leave to cool.
Top the cheesecakes with 3 full teaspoons of Biscoff spread. Spread it over the sides in a few places to drizzle down a little.
Insert half a Biscoff cookie in the middle and top with crushed cookies. Keep refrigerated.
Enjoy!