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14) Mini Biscoff Cheesecakes

Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/4 cups Biscoff cookie crumbs about 20 cookies
  • 3 tbsp melted butter
  • 12 oz cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1/3 cup Biscoff cookie butter plus extra for drizzling
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
  2. Mix crumbs and melted butter; press 1 tbsp into each liner to form crusts.
  3. Beat cream cheese and sugar until smooth, then add egg, sour cream, vanilla, and salt until combined.
  4. Fold in 1/3 cup cookie butter gently, keeping a marbled effect.
  5. Spoon batter over crusts, filling about 3/4 full.
  6. Bake 15–18 minutes until edges set and centers slightly jiggly.
  7. Cool in pan 30 minutes, chill at least 2 hours, then drizzle extra cookie butter before serving.