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In recent years, mini desserts have gained significant popularity, and for good reason. These delightful morsels offer a perfect balance of indulgence and portion control, allowing dessert enthusiasts to savor their favorite flavors without overindulgence. Mini Biscoff Cheesecakes exemplify this trend, presenting a delectable treat that caters to both personal cravings and social gatherings.

Mini Biscoff Cheesecakes Recipes

Indulge in these Mini Biscoff Cheesecakes, a delightful twist on the classic dessert! Combining creamy cheesecake with the unique flavors of Biscoff cookies and spread, these bite-sized treats are perfect for any occasion. They’re not just delicious but also visually stunning, making them great for parties or casual indulgence. Discover the joy of mini desserts with this easy recipe! #Dessert #Biscoff #Cheesecake #MiniTreats #BakingJoy #SweetIndulgence
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Ingredients
  

1 cup Biscoff cookie crumbs

1/2 cup unsalted butter, melted

2 (8oz) packages cream cheese, softened

1/2 cup granulated sugar

1/2 cup Biscoff spread

2 large eggs

1 teaspoon vanilla extract

1/2 cup heavy whipping cream

1/4 cup powdered sugar

Additional Biscoff cookies for topping

Instructions
 

Prepare the Crust: In a medium bowl, mix the Biscoff cookie crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a lined muffin tin or mini cheesecake pan to form the crust. Bake at 350°F (175°C) for 8-10 minutes. Remove from the oven and let it cool completely.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Scrape down the sides as needed.

      Incorporate Biscoff Spread: Add the Biscoff spread to the cream cheese mixture and mix until fully incorporated. Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth, ensuring not to overmix.

        Fill the Crusts: Evenly divide the cheesecake filling into the cooled crusts, smoothing the top with a spatula.

          Bake the Cheesecakes: Bake in the preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set but the center may still be slightly jiggly. Turn off the oven, crack the door, and let them cool in the oven for another hour to prevent cracking.

            Chill: Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 4 hours, preferably overnight.

              Whip Cream Topping: While the cheesecakes are chilling, whip the heavy cream and powdered sugar together until soft peaks form.

                Serve: Once chilled, carefully remove the mini cheesecakes from the pan. Top each with a dollop of whipped cream and a half Biscoff cookie for garnish. Serve chilled and enjoy!

                  Prep Time, Total Time, Servings: 25 minutes | 5 hours (including chill time) | 12 servings