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Mini cheesecakes have taken the dessert world by storm, quickly becoming a favorite for both home bakers and dessert enthusiasts alike. Their individual portions make them perfect for gatherings, parties, and intimate dinners, allowing guests to indulge without the guilt of slicing into a large cake. Among the plethora of flavor options, Biscoff Bliss Mini Cheesecakes stand out with their unique ingredient profile that transforms a classic dessert into something truly extraordinary.

Biscoff Mini Cheesecakes Recipe

Discover the irresistible world of Biscoff Bliss Mini Cheesecakes! These individual treats combine creamy cheesecake filling with a crunchy Biscoff cookie crust for a delightful twist on a classic dessert. Perfect for parties or cozy nights in, they're easy to prepare and absolutely delicious. Impress your friends and family with these bite-sized delights that are sure to become a favorite! #Biscoff #MiniCheesecakes #DessertRecipe #SweetTreats #BakingJoy
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Ingredients
  

1 cup Biscoff cookie crumbs

1/4 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1/2 cup sour cream

1/4 cup Biscoff spread

2 large eggs

Whipped cream for topping

Additional Biscoff cookies, for garnish

Instructions
 

Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the Biscoff cookie crumbs and melted butter. Stir until well combined, then press the mixture into the bottom of a lined muffin tin or mini cheesecake pan to form the crusts.

    Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and continue mixing until creamy. Add the vanilla extract and sour cream; mix until well combined.

      Add the Biscoff spread: Slowly melt the Biscoff spread in the microwave for about 10 seconds to make it easier to mix. Fold it into the cheesecake mixture until fully incorporated.

        Incorporate eggs: Beat the eggs one at a time into the mixture, ensuring everything is well combined. Be careful not to overmix at this stage.

          Fill the cups: Pour the cheesecake filling over the crusts in your mini cheesecake pan, filling each cup to the top.

            Bake: Place the mini cheesecakes in the preheated oven and bake for about 18-20 minutes, or until the edges are set but the center still has a slight jiggle.

              Cool: Remove from the oven and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight for the best flavor and texture.

                Serve: Once cooled, remove from the pan and top each mini cheesecake with whipped cream and a half Biscoff cookie for garnish.

                  Prep Time: 20 mins | Total Time: 4 hrs 40 mins | Servings: 12 mini cheesecakes