Mini Biscoff Cheesecake Cups
Mini Biscoff Cheesecake Cups are the perfect bite-sized dessert that combines rich, creamy cheesecake with the warm spice of Biscoff cookies. Each mini cup offers a delightful blend of textures and flavors that will leave your guests raving for more. Ideal for any occasion, these cups are not only easy to prepare but also visually stunning, making them a must-try treat for your next gathering.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 12 mini cheesecake cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 10 Biscoff cookies (for crust)
- 4 tbsp unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Additional crushed Biscoff cookies (for topping)
Instructions
- Preheat oven to 350°F (175°C). Crush Biscoff cookies into fine crumbs and mix with melted butter.
- Spoon about 1 tablespoon of the mixture into each cupcake liner in a muffin tin, pressing down firmly.
- Bake crusts for 5-7 minutes until slightly golden. Allow to cool.
- In a bowl, beat cream cheese until smooth. Mix in sugar, sour cream, and vanilla until fluffy.
- Whip heavy cream in another bowl until soft peaks form and gently fold it into the cream cheese mixture.
- Spoon or pipe the filling over cooled crusts and top with crushed Biscoff cookies. Chill in the fridge for at least 4 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
Keywords: For a lighter version, substitute mascarpone or Greek yogurt for cream cheese. Feel free to add toppings like whipped cream or caramel sauce for extra indulgence.