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Cheesecakes have long been a beloved dessert, captivating taste buds with their creamy texture and decadent flavors. They are a versatile treat that can be adapted to suit any occasion, from birthdays and holidays to casual get-togethers and romantic dinners. Among the myriad of cheesecake variations, one standout option is the Mini Biscoff Cheesecake. This delightful twist on the classic dessert showcases the rich, caramel notes of Biscoff cookies, creating a flavor explosion that is both unique and indulgent.

Mini Biscoff Cheesecakes

A delightful twist on a classic dish.
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Ingredients
  

1 cup Biscoff cookie crumbs

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup heavy whipping cream

1/2 cup Biscoff spread (plus extra for drizzling)

Pinch of salt

Optional: Biscoff cookies for topping

Instructions
 

Prepare the crust: In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Mix until well combined, resembling wet sand.

    Form the crust: Press about 2 tablespoons of the mixture into the bottom of each cupcake liner in a muffin tin. Use the back of a spoon to compress it firmly. Place in the refrigerator to set for about 15 minutes.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add in the powdered sugar, vanilla extract, and a pinch of salt, then mix until well combined.

        Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.

          Add Biscoff spread: Gently fold in the Biscoff spread until evenly incorporated.

            Fill the cups: Spoon or pipe the cheesecake mixture over the set crust in the muffin tin, filling each liner to the top. Smooth the tops with a spatula.

              Chill: Cover and refrigerate the cheesecakes for at least 4 hours or preferably overnight to set.

                Serve: Once set, remove the mini cheesecakes from the muffin tin. Drizzle with additional Biscoff spread and top with a whole Biscoff cookie, if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 4 hours | 12 servings