Ingredients
Scale
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup Biscoff cookies, finely crushed
- 1/4 cup melted unsalted butter
- 1/2 cup Biscoff spread (for topping, optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Step 2: In a medium bowl, combine crushed Biscoff cookies and melted butter. Mix well until evenly moistened. Divide the cookie mixture evenly among the muffin cups, pressing firmly into the bottom to create a crust.
- Step 3: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the vanilla extract, then add the egg and mix until just combined. Do not overmix.
- Step 4: Divide the cream cheese mixture evenly among the prepared muffin cups, pouring it over the cookie crusts.
- Step 5: Bake for 15-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Step 6: Let the mini cheesecakes cool completely in the muffin tin before transferring them to a wire rack to cool completely. Once completely cool, top with Biscoff spread (optional). Refrigerate for at least 2 hours before serving.
Notes
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
- For a warm, gooey center, reheat individual cheesecakes briefly in the microwave.
- Serve these delightful bites with a dollop of whipped cream or a sprinkle of extra crushed Biscoff cookies for an added textural element.
- To prevent cracking, ensure your cream cheese is truly softened and avoid overmixing the batter; a few lumps are okay.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American