Ingredients
Scale
Crust
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted butter, unsalted
Filling
- 1 cup heavy cream, cold
- 3 (8 oz. blocks) full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup creamy Biscoff cookie butter
- 1/3 cup sour cream, room temperature
- 2 tsp. pure vanilla extract
- pinch of salt
Topping
- 1/2 cup creamy Biscoff cookie butter
- additioal Biscoff cookies for garnish/whole or crushed
- whipped cream
Instructions
- Blitz the biscoff cookies in a food processor until finely ground. Stream in the melted butter until combined. Mixture will be sandy but should be able to come together when pressed together.
- 1 (8.8 oz, 250g) package Biscoff cookies, 1/2 cup melted butter, unsalted
- Spray 2 mini cheesecake pans with non stick spray (or 2, 12 count muffin pans with cupcake liners), then press crumbs into pans. ~1 tbsp. in each. Freeze or refrigerate while you make the filling.
- Beat the cold heavy cream with a hand mixer in a medium sized chilled mixing bowl, or in a stand mixer fitted with the whisk attachment, until stiff peaks form, ~2 minutes. Careful not to over beat. Place in the fridge while you prepare the rest of the cheesecake filling.
- 1 cup heavy cream, cold
- In another medium-large mixing bowl, beat the cream cheese, powdered sugar, biscoff cookie butter, sour cream, vanilla and salt until smooth and fully combined.
- 3 (8 oz. blocks) full-fat cream cheese, softened to room temperature, 1 cup powdered sugar, 1 cup creamy Biscoff cookie butter, 1/3 cup sour cream, room temperature, 2 tsp. pure vanilla extract, pinch of salt
- Fold the whipped cream in, gently using a rubber spatula until no white streaks remain.
- Spoon the filling into a piping bag fitted with a round 1A tip and pipe the filling onto the chilled crust. Smooth the tops out in an even layer.
- Refrigerate for 6 hours or overnight. (You can loosely cover)
- Melt the biscoff spread in the microwave, about 20-30 seconds until melty. Spread on tops of cheesecakes (it can drip down the sides) and then place back in the fridge until set. About 15-20 minutes.
- 1/2 cup creamy Biscoff cookie butter
- Garnish with any other desired toppings (can stick a piece of biscoff cookie on top at a cute angle, crumbled biscoff cookie, whipped cream, etc.) Serve and ENJOY!
- additioal Biscoff cookies for garnish/whole or crushed, whipped cream