Mini Biscoff Cheesecakes With Creamy Cookie Butter Filling

Twenty minutes of prep time is needed for these Biscoff cheesecake bites, which need to chill in the refrigerator. Biscuit crumb bases are placed in cupcake liners to make individual bites, then topped with and drizzled with cookie butter and liquid Biscoff. Chill for at least two hours before serving.

The seven-ingredient recipe contains crushed Biscoff cookies and salted melted butter. At room temperature, full-fat cream cheese and granulated sugar are mixed with warm Biscoff spread and cold whipping cream and vanilla to make the cheesecake filling. Three-quarters of the Biscoff spread is added to the cheesecake filling, and the rest of the Biscoff spread is set aside for the topping. Cupcake liners in the muffin tin make it easy to remove individual cheesecakes from the tin.

Watch the batter as you slowly mix in cream using the mixer. The batter should be creamy without streaks or flecks. Cold cream and softened cream cheese help prevent lumps in the batter. The biggest problem in preparing batter is adding cold cream too quickly, which can firm parts of the cream cheese. Warm the spread just a little.

Serve cheesecakes chilled in their cups with a half Biscoff cookie or other crumbs for topping, if desired. The recipe feeds 12 people at a party and can be kept refrigerated for up to 4 days in an airtight container.