Ingredients
Equipment
Method
Crust Preparation
- Begin by crushing Biscoff cookies in a food processor until finely ground, resembling sand.
- Melt unsalted butter and combine it with the cookie crumbs in a mixing bowl, stirring until the mixture is cohesive and crumbly.
Assemble Crust
- Line mini cheesecake pans or muffin tins with cupcake liners.
- Evenly distribute the cookie-butter mixture among the molds, pressing it firmly into the bottom.
- Chill the crusts in the refrigerator for about 15 minutes.
Whip Cream
- In a chilled mixing bowl, add the cold heavy cream and whip it on medium-high speed until stiff peaks form.
Make Filling
- In a large mixing bowl, combine full-fat cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt.
- Blend these ingredients together until completely smooth and creamy.
Combine Filling
- Carefully fold the whipped cream into the cream cheese mixture with a spatula.
Fill Pans
- Spoon or pipe the cheesecake filling into the chilled crusts until nearly full.
Chill
- Cover the filled mini cheesecakes with plastic wrap and place them in the refrigerator for at least 6 hours.
Top
- Melt additional Biscoff cookie spread in the microwave until pourable.
- Drizzle the warm spread over each cheesecake and return them to the refrigerator for about 30 minutes.
Serve
- Carefully remove the mini cheesecakes from the molds and garnish with crushed Biscoff cookies and whipped cream.
Nutrition
Notes
Ensure heavy cream is very cold before whipping for maximum volume. Refrigerate overnight for the best texture and taste.