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Cheesecakes have long held a prominent place in dessert culture, celebrated for their creamy texture and versatility. From classic New York-style to fruit-topped variations, cheesecakes can cater to a plethora of taste preferences. One delightful twist on this beloved dessert is the Biscoff Bliss Mini Cheesecakes. These mini cheesecakes combine the richness of traditional cheesecake with the unique flavors of Biscoff cookies, creating a treat that is both indulgent and irresistibly delicious.

Biscoff Mini Cheesecakes Recipe

Indulge in the deliciousness of Biscoff Bliss Mini Cheesecakes! These bite-sized treats combine creamy cheesecake with the unique flavors of Biscoff cookies for a truly irresistible dessert. Easy to make and perfect for any occasion, they're great for sharing with friends and family. Elevate your dessert game with this delightful recipe that’s sure to impress! #BiscoffBliss #MiniCheesecakes #DessertRecipe #BakingLove #SweetTreats
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Ingredients
  

1 cup Biscoff cookies, crushed

4 tablespoons unsalted butter, melted

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy cream

1/2 cup Biscoff spread

1/4 teaspoon salt

Additional Biscoff cookies for topping

Instructions
 

Prepare the crust: In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until the crumbs are fully coated.

    Form the base: Evenly distribute the crust mixture into the bottoms of muffin tins lined with cupcake liners, pressing it down firmly. Refrigerate for about 15 minutes to set.

      Make the filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar, vanilla extract, and salt until smooth and creamy.

        Add the cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

          Incorporate the Biscoff spread: Fold in the Biscoff spread until fully mixed, ensuring a marbled look if desired.

            Fill the crusts: Spoon the cheesecake filling into the prepared crusts, filling each liner to the top. Smooth the tops with a spatula.

              Chill: Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

                Serve: Once set, remove the cheesecakes from the liners, garnish with crushed Biscoff cookies on top, and drizzle with extra Biscoff spread if desired. Enjoy!

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12