Mini Cookie Butter Cheesecakes

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First off, I would like to start off by apologizing.  Yes, I know I have apologized many times before but this time I promise hope to not to have to apologize again.  I don’t mean to be a bad blogger it just happens.

Lately I, along with everyone else and their mama, have been obsessed with Biscoff Spread or for you Trader Joe lovers Cookie Butter.  I have been brainstorming all types of things to make with it.  Remember my Biscoff Swirled Brownies or my Biscoff Cream Pie?  Well I didn’t stop there and I don’t plan on stopping anytime soon.  This go around I made cheesecake and man oh man is it YUMMMMAYYYY!

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Mini Cookie Butter Cheesecakes

Ingredients:

crust:
3/4 cup Biscoff cookies finely ground (about 16 cookies)
2 tablespoons unsalted butter, melted

cheesecake:
2 8 oz. packages cream cheese, softened
2/3 cup granulated sugar
1 1/2 teaspoon vanilla extract
2 large eggs, room temperature
1 cup Cookie Butter (I used Trader Joe's Cookie Butter, but you can also use Biscoff Spread.)

Directions:

make the crust
Line 12 muffin cups with foil liners and light spray the liners with cooking spray.

Put the cookie crumbs and butter in a bowl and mix until the crumbs are evenly moistened.

Distribute 1 tablespoon of crumbs into each muffin cup. Using some plastic wrap gently pack the crumbs into the bottoms of the cups to form a crust. Place the muffin pan in the fridge while you prepare the filling.

make the filling
Preheat oven to 300 degrees with the rack positioned in the center of the oven.

Place the cream cheese in the bowl of your mixer and with the paddle attachment beat on medium high until smooth and fluffy, about 2 minutes. Add the sugar, vanilla and salt. Continue to mix until smooth and no lumps. Add the eggs one at time making sure to fully incorporate each egg. Mix for about 2 more minutes or until mixed well.

Scoop out 1 cup of vanilla batter and set aside. Add the Cookie Spread to the remaining batter and stir until well blended. Portion the Cookie Spread batter evenly among the muffin cups (about 4 tablespoons per cup). Next, portion the vanilla batter evenly among the cups. The cups should be completely filled.

With a toothpick drag and fold the top of the cupcakes in a swirled pattern. Tap the muffin pan on the counter to settle the batter. Bake for about 20-22 minutes (the cheesecakes should barely jiggle). Set the muffin tin on a cooling rack and cool completely. Once the cheesecakes have cooled cover and place the cheesecakes in the refrigerator for about 6 hours.

I drizzled mine with melted milk chocolate once I removed them from the refrigerator. I just place some chocolate chips in a ziplock bag and microwaved the bag in 30 second increments until the chocolate was melted. Be careful not to scorch the chocolate. Then I cut the tip off of the bottom and drizzled the chocolate on the cheesecakes in a back and forth motion.

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