Preparation

• Start by lining a muffin pan with cupcake liners or using silicone molds for easy removal later.
• In a mixing bowl, combine 1 ½ cups of Biscoff cookie crumbs, 5 tablespoons of melted unsalted butter, and optionally, 1 tablespoon of brown sugar. Stir vigorously until the mixture resembles wet sand and holds together when pressed.
• Scoop about 1 ½ tablespoons of the crust mixture into each muffin liner. Using the back of a spoon or a small cup, press down firmly to create a compact and even layer.
• In a large mixing bowl, add 8 ounces of softened cream cheese. Using an electric mixer, beat the cream cheese on medium speed until it becomes smooth and creamy, about 2-3 minutes.
• Next, add ½ cup of Biscoff cookie butter, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract to the bowl. Beat the mixture on medium speed until fully combined and fluffy, roughly 2 minutes.
• In a separate bowl, pour in 1 cup of cold heavy whipping cream. Using clean beaters, whip the cream on medium-high speed until stiff peaks form—around 3-4 minutes.
• Gently fold the whipped cream into the Biscoff cheesecake mixture using a spatula.
• Once your crusts have chilled, spoon or pipe the cheesecake filling generously on top of each crust. Use the back of a spoon or an offset spatula to smooth the tops.
• Cover the muffin pan with plastic wrap and place it in the refrigerator to chill for at least 4 hours, or overnight for best results.
• Just before serving, gently warm ½ cup of Biscoff cookie butter in the microwave for about 10-15 seconds until it becomes pourable.
• Drizzle or spread the melted Biscoff cookie butter over each mini cheesecake. For an extra touch, sprinkle crushed Biscoff cookies on top and add a dollop of whipped cream if desired.