Instructions
1. **Prepare the Crust:** In a medium bowl, combine the finely crushed Biscoff cookies and melted butter. Mix well until everything is evenly moistened.
2. **Form the Bases:** Line a 12-cup muffin tin with paper liners. Divide the Biscoff crust mixture evenly among the liners, pressing it firmly into the bottom of each. Use the back of a spoon or a small glass to compact it. Place the muffin tin in the refrigerator to chill while you prepare the filling.
3. **Make the Cheesecake Filling:** In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
4. **Add Biscoff and Sugar:** Add the softened Biscoff cookie butter, sifted powdered sugar, and vanilla extract to the cream cheese. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
5. **Whip the Cream:** In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overbeat.
6. **Combine and Fill:** Gently fold the whipped cream into the Biscoff cream cheese mixture until just combined. Do not overmix.
7. **Fill the Liners:** Spoon or pipe the cheesecake filling evenly over the chilled Biscoff crusts in the muffin tin.
8. **Chill to Set:** Place the muffin tin back in the refrigerator and chill for at least 4-6 hours, or preferably overnight, until the cheesecakes are fully set.
9. **Garnish and Serve:** Once firm, carefully remove the mini cheesecakes from the muffin tin. If desired, warm a little extra Biscoff cookie butter and drizzle over the top of each cheesecake. Garnish with additional crushed Biscoff cookies. Serve chilled.
Short Tips
* **Soften Ingredients:** Make sure your cream cheese and Biscoff cookie butter are at room temperature for a smooth, lump-free filling.
* **Don’t Overmix:** When folding in the whipped cream, be gentle to keep the filling light and airy.
* **Chilling is Key:** Don’t rush the chilling process! This is crucial for the cheesecakes to set perfectly.
* **Storage:** Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days.
