Mini Biscoff Cheesecakes
User Reviews
5.0
9 reviews
Excellent
Mini Biscoff Cheesecakes
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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!
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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!
Notes
- Store cheesecakes in the refrigerator for up to 4 days. They can also be frozen for up to a month.
- Store cheesecakes in the refrigerator for up to 4 days. They can also be frozen for up to a month.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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