Ingredients
Equipment
Method
Prepare the Molds
- Line a muffin pan with cupcake liners or use silicone molds for easy removal. Press the liners well into the pan.
Make the Crust
- Combine Biscoff cookie crumbs, melted unsalted butter, and brown sugar in a bowl. Mix until it resembles wet sand.
Form the Crusts
- Scoop the crust mixture into each muffin liner, pressing down firmly. Refrigerate while preparing the filling.
Beat the Cream Cheese
- Beat softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Combine Filling Ingredients
- Add Biscoff cookie butter, powdered sugar, and vanilla extract to the cream cheese. Beat until fluffy.
Whip the Cream
- In another bowl, whip the cold heavy whipping cream until stiff peaks form, about 3-4 minutes.
Fold in Whipped Cream
- Gently fold whipped cream into the cheesecake mixture until well-blended.
Fill the Crusts
- Spoon or pipe the cheesecake filling onto the chilled crusts and smooth the tops.
Chill the Cheesecakes
- Refrigerate the filled muffin tray for at least 4 hours or overnight.
Prepare the Topping
- Warm Biscoff cookie butter in the microwave for 10-15 seconds to make it pourable.
Garnish and Serve
- Drizzle the warmed cookie butter over each cheesecake and garnish with extra cookie crumbs and whipped cream.
Enjoy
- Serve the cheesecakes chilled for a delightful dessert experience.
Nutrition
Notes
This recipe can be made up to 2 days in advance for convenience.