Effortless Biscoff Mini Cheesecakes (Print Version)

# Ingredients:

→ Crust Ingredients

01 - 1/2 cup of butter, unsalted and melted
02 - 1 package (8.8 oz, 250g) of Biscoff cookies

→ Filling Ingredients

03 - 1 cup of chilled heavy cream
04 - 1/3 cup of sour cream at room temperature
05 - 1 cup of powdered sugar
06 - Pinch of salt
07 - 2 teaspoons vanilla extract (pure)
08 - 1 cup of smooth Biscoff butter
09 - 3 blocks (8 oz. each) of full-fat cream cheese, softened

→ Topping Ingredients

10 - Crushed or whole Biscoff cookies for decoration
11 - 1/2 cup of smooth Biscoff butter
12 - Some whipped cream

# Instructions:

01 - Put Biscoff cookies into a food processor and grind until very fine. Once it's running, pour in the melted butter slowly and let everything mix until combined. The texture should hold its shape when pressed together but still feel like damp sand.
02 - Prepare muffin trays with liners or grease mini cheesecake pans. Distribute about one tablespoon of the cookie mix into each mold and press firmly to make a flat base. Chill in either the fridge or freezer while preparing the filling.
03 - In a cold mixing bowl, whip your heavy cream with a hand mixer. Watch closely as stiff peaks form (2 minutes or so). Overmixing will turn it to butter! Once ready, pop it into the fridge to stay cold.
04 - In a large mixing bowl, combine cream cheese, powdered sugar, sour cream, Biscoff butter, vanilla, and a pinch of salt. Beat until velvety smooth and completely lump-free. The texture should be creamy and even.
05 - Take the whipped cream from the fridge and fold it gently into the cream cheese blend using a spatula. Avoid overworking—it should look consistent without streaks and stay light and fluffy.
06 - Scoop your cheesecake filling into a piping bag with a round tip. Carefully pipe the mix onto each crust. Use the back of a spoon to level out and smooth the tops.
07 - Refrigerate for at least 6 hours (overnight is ideal). You can cover loosely if needed, though it's not required. The chilling time ensures the filling firms up perfectly.
08 - Warm the Biscoff butter by microwaving for about 20-30 seconds to help it flow easily. Pour it on top of each cheesecake—letting it drip slightly over the sides looks amazing! Chill another 15-20 minutes for it to firm back up.
09 - Before serving, get fancy with garnishes! Use a dollop of whipped cream, sprinkle with crushed cookies, or stand a whole cookie at an angle on top. Get creative, then hand them out and watch smiles appear!

# Notes:

01 - These bite-sized cheesecakes come with a spiced base, a creamy Biscoff-flavored middle, and a rich buttery topping.
02 - For smooth mixing, bring dairy ingredients like cream cheese and sour cream to room temperature first.
03 - You can prepare these up to two days in advance; just keep them chilled.

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