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Mini cheesecakes have taken the dessert world by storm, captivating sweet-toothed enthusiasts with their delightful combination of flavor and texture. These bite-sized treats offer the rich, creamy goodness of traditional cheesecakes in a more manageable form, making them the perfect option for gatherings, celebrations, or simply indulging oneself. Among the many variations of mini cheesecakes, the Biscoff Bliss Mini Cheesecakes stand out with their unique and irresistible taste, thanks to the incorporation of Biscoff cookies and spread.

Biscoff Mini Cheesecakes Recipe

Indulge in the delightful taste of Biscoff Bliss Mini Cheesecakes! These bite-sized treats combine a crunchy Biscoff cookie crust with a creamy cheesecake filling infused with Biscoff spread. Topped with a drizzle of spread and crushed cookies, this dessert is perfect for any occasion. Easy to make and sure to impress, these mini cheesecakes will satisfy your sweet cravings. Try the recipe today! #MiniCheesecakes #BiscoffDessert #SweetTreats #BakingFun #DessertLovers
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Ingredients
  

For the Crust:

1 ½ cups Biscoff cookies, crushed

¼ cup unsalted butter, melted

2 tablespoons granulated sugar

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

½ cup powdered sugar

½ cup Biscoff spread (cookie butter)

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 tablespoon all-purpose flour (optional for stability)

For the Topping:

Biscoff cookies, crushed for garnish

Extra Biscoff spread for drizzling

Whipped cream (optional)

Instructions
 

Preheat Oven: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

    Prepare the Crust: In a medium bowl, combine the crushed Biscoff cookies, melted butter, and sugar. Mix until the mixture resembles wet sand. Press about 1 tablespoon of the crust mixture firmly into the bottom of each cupcake liner. Bake in the preheated oven for 5-7 minutes, then remove and let cool.

      Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the Biscoff spread and vanilla extract, and mix until well combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. If using, mix in the flour for added stability. Do not overmix.

        Fill the Cups: Spoon the cheesecake batter evenly over the cooled crust in each cupcake liner, filling about 3/4 full.

          Bake: Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers have a slight jiggle. They will firm up as they cool.

            Cool and Chill: Remove from the oven and allow the mini cheesecakes to cool in the pan for 10 minutes before transferring them to a wire rack. Once completely cool, refrigerate for at least 4 hours (or overnight) to set.

              Serve: Before serving, drizzle some extra Biscoff spread on top of each cheesecake and sprinkle with crushed Biscoff cookies. Add whipped cream if desired. Enjoy your delightful mini cheesecakes!

                Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12