Description
Mini Biscoff Cookie Butter Cheesecakes are a decadent treat that blends creamy cheesecake with the unique caramel flavor of Biscoff cookie butter. These individual-sized desserts feature a crunchy graham cracker crust and are topped with crushed Biscoff cookies, making them perfect for any gathering or as a special indulgence at home. Easy to prepare and irresistibly delicious, each bite transports you to dessert heaven.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup Biscoff cookie butter
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 4 Biscoff cookies, crushed (for topping)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs with melted butter until crumbly. Press about a tablespoon into each liner.
- In another bowl, blend cream cheese, sugar, Biscoff cookie butter, and vanilla until smooth.
- In a separate bowl, whip heavy cream until soft peaks form. Fold into cheesecake mixture gently.
- Spoon filling into prepared crusts and tap to remove air bubbles.
- Bake for 15-18 minutes until slightly jiggly in the center. Cool at room temperature before chilling in the fridge for at least two hours.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 290
- Sugar: 15g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg