Mini Biscoff Cheesecakes (Print Version)

Creamy mini cheesecakes featuring Biscoff cookie butter and a crunchy cookie crust, chilled to perfection.

# Ingredients:

Crust

01 - 1 package (8.8 oz) Biscoff cookies
02 - 1/2 cup unsalted butter, melted

Filling

03 - 1 cup heavy cream, cold
04 - 24 oz full-fat cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup creamy Biscoff cookie butter
07 - 1/3 cup sour cream
08 - 2 tsp pure vanilla extract
09 - Pinch of salt

Topping and Garnish

10 - 1/2 cup melted Biscoff cookie butter
11 - Whipped cream for garnish
12 - Extra Biscoff cookies, crushed or whole

# Instructions:

01 - Pulse Biscoff cookies in a food processor until fine crumbs form. Add melted butter and pulse until the mixture resembles wet sand.
02 - Lightly grease two mini cheesecake pans or line two muffin tins with cupcake liners. Press about 1 tablespoon of crumb mixture firmly into the bottom of each cavity to create the crust.
03 - Place crusts in the refrigerator or freezer while preparing the filling.
04 - In a chilled bowl, whip cold heavy cream with a hand mixer until stiff peaks form, approximately 2 minutes. Avoid overmixing.
05 - In a large bowl, beat softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt until silky smooth.
06 - Gently fold whipped cream into the cream cheese mixture using a rubber spatula until fully combined and fluffy.
07 - Pipe or spoon filling onto prepared crusts. Smooth tops evenly with the back of a spoon or offset spatula.
08 - Refrigerate for at least 6 hours or overnight until set.
09 - Melt additional Biscoff cookie butter in the microwave for 20-30 seconds until smooth and pourable.
10 - Spoon melted Biscoff spread over each cheesecake, allowing it to slightly drip down the sides.
11 - Return cheesecakes to the refrigerator for 15-20 minutes until the topping is firm.
12 - Top with whipped cream and extra Biscoff cookies for added texture and flavor before serving.

# Notes:

01 - Use cold heavy cream and chilled bowls to achieve stiff whipped peaks for a light, fluffy texture.

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