Mini Biscoff Cheesecakes

By Sugar Salt Magic · 180 min

Ingredients

Instructions

1. Process the cookies into crumbs in a food processor, then add the melted butter and mix well.
2. Divide the crumb mixture among 12 cupcake liners, about 1½ tablespoons each, and press down firmly with the base of a glass.
3. In a clean large bowl, beat the cream cheese and caster sugar with a handheld mixer until just smooth.
4. Warm ¾ cup of the Biscoff spread in the microwave for 10 to 15 seconds, until runny but not warm. Beat it into the cheesecake mixture.
5. With the mixer on low, slowly pour in the cold whipping cream and beat for about 20 seconds more until fully combined and smooth. Then mix in the vanilla.
6. Divide the cheesecake mixture evenly among the 12 liners, spooning it in or piping it.
7. Warm the remaining Biscoff spread until runny, then drizzle it over the cheesecakes so there is a dollop on top with a few drips down the sides. Top with half a Biscoff cookie or extra crumbs if you like.
8. Chill for at least 2 hours before serving.

Summarized from Sugar Salt Magic's video. Watch it for the details.