Mini Biscoff Cheesecakes

Perfect for speculoos lovers!

Made with Biscoff cookies and cookie butter, mini speculoos cheesecakes are a Biscoff lover's dream!

Mini cheesecakes are made in a muffin pan and require no water bath, so they're less fussy than full-size cheesecakes!

Gather eggs, sugar, salt, Biscoff cookies,

cookie butter, vanilla,

melted butter, and cream cheese.

Process the Biscoff cookies until fine in a food processor,

then remove two Tablespoons and reserve for topping.

Add melted butter to the remaining crumbs and process until mixed.

Place about a Tablespoon of the crust into each paper liner in a muffin pan.

Pack down with a flat-bottomed measuring cup or your clean fingers.

Use an extra paper liner between the crumbs & cup to reduce the mess!

Then, make the cookie butter cheesecake filling:

Pulse cream cheese, sugar, cookie butter, vanilla, and salt in the food processor until smooth.

Add the eggs, and pulse until just combined.

Scrape down the sides of the bowl and pulse 1-2 more times.

The filling should be smooth and a little runny.

Divide the filling evenly into each liner, about three Tablespoons in each.

Bake at 350°F/175°C for 14 minutes until only the centers are a little jiggly.

Let cool in the pan for about an hour.

Remove from the pan, then drizzle with melted cookie butter and the reserved Biscoff crumbs.

This recipe has a cleanup rating of 3 out of 5, at  A Lil Messy.

Full recipe, tips & tricks, & nutritional information via the link below!