Biscoff Mini Cheesecake Tarts
Creamy, buttery, and filled with cookie butter goodness, these Biscoff mini cheesecake tarts are absolutely divine and a cinch to make.
Servings: 4 Tarts
Ingredients
- FOR THE CRUST:
- 1 ¾ Cups Finely Crushed Biscoff Cookies
- ½ Cup Salted Butter, melted
- 2 tablespoon Granulated Sugar
- FOR THE FILLING:
- 8 Ounces Cream Cheese, softened
- ½ Cup Granulated Sugar
- ⅓ Cup Heavy Cream
- 2 tablespoon Cookie Butter
- 2 teaspoon Pure Vanilla Extract
- 1 Large Egg
- ⅓ Cup Cookie Butter, melted (for topping)
- FOR THE WHIPPED CREAM:
- 1 Cup Heavy Cream
- ¼ Cup Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoon Cookie Butter, optional
Instructions
- Make the crust: mix all ingredients until it is the texture of wet sand, about 20 seconds. Press roughly ⅓ cup of crust into each mini tart pan {or simply divide the crust into the four tins}. Use the back end of a measuring cup to ensure crust is firmly and evenly covering the bottom and sides of each tart pan. Set aside.
- Make the cheesecake filling: Beat the cream cheese on medium for about 30 seconds. Add granulated sugar and mix. Add remainder of ingredients, and mix by hand until smooth and lump-free, no more than 30 seconds. Over mixing can cause the cheesecakes to sink in the middle, though the flavor and texture will remain unaffected.
- Spoon ½ cup of the batter into each tart pan. Bake at 350° for 25-30 minutes. Cool on the counter for about 30 minutes. Melt cookie butter in a microwave safe bowl on high for 20 seconds. It should be smooth and drizzly. Drizzle about 2 tablespoon onto each tart, leaving a bit of room around the edges. Refrigerate for 1-2 hours, or until completed cooled and slightly chilled.
- Make the whipped cream by beating the heavy cream, sugar, and cookie butter on high until soft peaks form. Spread or pipe onto mini cheesecakes. Top with Biscoff cookie crumbs or any leftover crust bits is desired. Serve immediately. Store covered in the refrigerator for up to three days {best stored without whipped cream}. Makes 4 mini cheesecake tarts or 1 9” tart. Enjoy!