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In the world of desserts, mini cheesecakes have carved out a special niche that appeals to both casual bakers and experienced pastry chefs alike. Their bite-sized portions make them an ideal choice for parties, family gatherings, or even a cozy night in. Among the myriad of flavors available, the Biscoff Bliss Mini Cheesecakes stand out with their unique and indulgent flavor profile. Combining the rich creaminess of cheesecake with the spicy, caramel notes of Biscoff cookies, this dessert is sure to delight anyone who takes a bite.

Biscoff Mini Cheesecakes Recipe

Discover the ultimate dessert experience with Biscoff Bliss Mini Cheesecakes! These bite-sized treats combine creamy cheesecake and the deliciously spiced flavors of Biscoff cookies, making them perfect for any occasion. Easy to make and beautifully presented, they are sure to impress your guests. Get creative with toppings and serving ideas for a delightful dessert at your next gathering. Try this recipe today! #Biscoff #MiniCheesecakes #DessertRecipe #BakingLove #SweetTreats
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Ingredients
  

For the crust:

1 ½ cups Biscoff cookies, crushed into fine crumbs

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened to room temperature

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup Biscoff spread (cookie butter)

For the topping:

Whipped cream (for garnish)

Crushed Biscoff cookies (for garnish)

Drizzle of Biscoff spread (optional)

Instructions
 

Prepare the crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium bowl, combine the crushed Biscoff cookies, melted butter, and sugar. Mix until the mixture resembles wet sand.

        - Line a muffin tin with cupcake liners. Evenly distribute the crust mixture into each liner, pressing it down firmly to create a solid base. Bake for 10 minutes, then remove from the oven and let cool.

          Make the cheesecake filling:

            - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

              - Gradually add the sugar, beating until well combined. Add the vanilla extract and mix well.

                - Add the eggs, one at a time, mixing on low speed until just incorporated. Do not overmix.

                  - Gently fold in the Biscoff spread until the mixture is smooth and creamy.

                    Fill the mini cheesecakes:

                      - Pour the cheesecake filling into each crust-filled muffin liner, filling them about ¾ full.

                        - Tap the muffin tin gently on the countertop to release any air bubbles.

                          Bake:

                            - Bake in the preheated oven for 15-20 minutes, or until the edges are set and the centers slightly jiggle. The centers will firm up as they cool.

                              - Once done, turn off the oven and leave the cheesecakes inside for an additional 10 minutes to cool slowly.

                                Chill:

                                  - Remove the cheesecake mini cups from the oven and allow them to cool to room temperature. Then, refrigerate for at least 4 hours, or overnight for the best results.

                                    Serve:

                                      - Before serving, dollop whipped cream on top of each mini cheesecake.

                                        - Sprinkle with crushed Biscoff cookies and drizzle with extra Biscoff spread if desired. Enjoy!

                                          Prep Time: 15 minutes | Total Time: 1 hour 5 minutes (plus chill time) | Servings: 12 mini cheesecakes