Mini Biscoff Cakes (Print Version)

# Ingredients:

01 - 12 oz cream cheese.
02 - ⅜ cup sugar.
03 - 4 oz Biscoff cookies.
04 - ¼ cup cookie butter for topping.
05 - 2 tsp vanilla.
06 - 1 tsp brown sugar.
07 - 1 egg plus 1 yolk.
08 - ¼ cup sour cream.
09 - ½ cup cookie butter.
10 - 2 tbsp heavy cream.
11 - 3 tbsp melted butter.
12 - ⅛ tsp salt.

# Instructions:

01 - Set your oven to 375°F and get the muffin pan ready.
02 - Toss cookies, melted butter, and brown sugar into a food processor and mix until combined.
03 - Turn the oven down to 325°F before baking further.
04 - Spread the crumb mix into the pan liners, press gently, and bake for 5 minutes.
05 - Blend together cream cheese, cookie butter, sugar, salt, sour cream, heavy cream, vanilla, egg, and egg yolk until smooth.
06 - Fill each crust with the cheesecake mixture.
07 - Let cheesecakes bake for about 15 minutes.
08 - Let them cool in the switched-off oven for 10 minutes, then crack the door and leave for another 10 minutes.
09 - Refrigerate for 2 hours to fully chill.
10 - Spoon warm cookie butter over the top before serving.

# Notes:

01 - Bring everything to room temperature before starting.
02 - Slow cooling stops cracks from forming.

Back