Baked Biscoff Cheesecake Minis
Indulge in these delightful Baked Biscoff Cheesecake Minis, where creamy cheesecake meets the unique flavor of spiced Biscoff cookies. Each mini is a perfect bite-sized treat, combining a buttery cookie crust with a rich, velvety filling that will have everyone coming back for more. These easy-to-make desserts are ideal for any occasion, whether you’re hosting a party or enjoying a cozy night at home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 15 Biscoff cookies
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ cup Biscoff spread
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Crush the Biscoff cookies into fine crumbs and mix with melted butter until combined.
- Press about 1 tablespoon of the cookie mixture into the bottom of each muffin cup.
- In a bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and Biscoff spread until smooth.
- Spoon the cheesecake mixture over the crusts in each muffin cup and bake for 20-25 minutes until set but slightly jiggly in the center.
- Allow to cool before refrigerating for at least 2 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: - For added flavor, consider drizzling caramel sauce on top or mixing in chocolate chips. - Substitute Biscoff cookies with graham crackers or Oreos if desired.