Description

These luscious mini cheesecakes feature a rich Biscoff cookie crust, creamy vanilla cheesecake filling, and a decadent chocolate crumble topping — the perfect no-fuss dessert for parties or indulgent nights in.

Ingredients

Units Scale

1 1/2 cups Biscoff cookie crumbs
1/4 cup melted butter
16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
2 large eggs
1 tablespoon all-purpose flour (optional for extra firmness)
1/2 cup dark chocolate chunks
1/4 cup extra Biscoff crumbs, for topping

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Instructions

Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or use silicone molds.
Mix Biscoff cookie crumbs with melted butter until combined. Press mixture into the bottom of each mold to form a firm crust. Set aside.
In a mixing bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing until well blended.
Beat in eggs one at a time, followed by flour if using. Do not overmix.
Pour the cheesecake filling over the crusts, filling each mold about 3/4 full.
Bake for 18–20 minutes or until centers are just set. Remove from oven and cool completely.
Chill in the fridge for at least 3 hours (overnight preferred).
Before serving, top with additional Biscoff crumbs and chopped dark chocolate pieces.

Notes

Ensure cream cheese is at room temperature for a smoother batter.
Chilling overnight enhances flavor and texture.
Use silicone molds for easier removal.
You can drizzle with melted chocolate for extra decadence.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 280
Sugar: 15g
Sodium: 140mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg