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At the heart of this recipe are Biscoff cookies, a beloved treat that has won over many dessert lovers worldwide. Originating from Belgium, these cookies are known for their unique flavor profile, characterized by a delightful caramel taste with hints of spices such as cinnamon and nutmeg. Their crunchy texture and slightly sweet finish make them an ideal base for our cheesecake crust, providing a depth of flavor that complements the creamy filling beautifully.

Mini Biscoff Cheesecakes Recipes

Indulge in the bliss of Mini Biscoff Cheesecakes, where creamy layers meet the delightful crunch of Biscoff cookies. This decadent dessert is perfect for gatherings or satisfying sweet cravings. With a unique blend of caramel and spice flavors, these mini treats are both visually appealing and manageable in size. Discover the joy of making and sharing this deliciously rich and satisfying dessert! #BiscoffCheesecake #DessertLovers #BakingJoy #MiniCheesecakes #SweetTreats
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Ingredients
  

1 cup Biscoff crumbs (from cookies or crushed Biscoff biscuits)

4 tbsp unsalted butter, melted

12 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1/2 cup sour cream

1/2 cup heavy cream

1/4 cup Biscoff spread, melted

A pinch of salt

Extra Biscoff cookies, for topping

Instructions
 

Prepare the crust: In a mixing bowl, combine Biscoff crumbs and melted butter. Mix until the crumbs are evenly coated.

    Form the crust: Divide the mixture among 12 muffin cups lined with cupcake liners, pressing it down firmly to create a solid crust.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, mixing until combined.

        Flavor it up: Stir in the vanilla extract and sour cream until smooth.

          Add the whipped cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

            Combine with Biscoff: Take half of the cheesecake mixture and fold in the melted Biscoff spread, mixing until smooth and fully combined.

              Layer the cheesecake: Spoon the plain cheesecake filling into the crusts followed by the Biscoff cheesecake filling on top. Swirl with a toothpick or knife for a marbled effect, if desired.

                Chill: Place the mini cheesecakes in the refrigerator for at least 4 hours, or overnight, to set properly.

                  Serve: Before serving, top each cheesecake with a dollop of whipped cream and a half Biscoff cookie.

                    Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12