I’m not necessarily a fan of small desserts, but these caught my eye because of the crust made with Biscoff cookies. They turned out great, but if I make these again, I’d just try to make a single large cake instead of these mini ones. That said, they are really delicious. It’s really hard to go wrong with Biscoff cookies!
I found the recipe here, but you could use just about any cheesecake recipe, just substitute the crust for Biscoff crust.
What you’ll need:
- 19 Biscoff cookies, + a couple more for the crumbled topping (optional)
- 3T brown sugar
- 5T melted butter
- 8 oz. cream cheese, room temperature
- 0.25 cup sour cream, room temperature
- 1 egg, room temperature
- 0.25 cup granulated sugar
- 1t vanilla extract (or any extract. I used almond)
- 12 muffin baking cups (or not)
What to do:
Place a muffin baking cup in each hole on a 12-hole muffin pan. I did try to make a couple of these in larger ramekins, but the crust is not strong enough to withstand the removal process. It needs to be thicker.
Pulse the cookies in a food processor until they are uniformly finely ground.
Combine the cookie crumbs, brown sugar and melted butter into a cookie paste.
Distribute this evenly across all the muffin cups. Make sure to press the mixture in to make it dense.
Beat the cream cheese with a mixer until soft and fluffy. Add the sour cream and beat, finally adding the egg, sugar and flavor extract. Beat until very smooth.
As with the cookie crumb mixture, distribute the cheese mixture evenly across all the crusts.
Bake in a preheated 350-degree oven for 17-20 minutes.
When done, let cool, then refrigerate until good and cold.
When serving, you can add some cookie crumbs on top of the cakes, but it really is not necessary. I found that the Biscoff flavor overwhelmed the cheese flavor with the added crumbs on top.