Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mini cheesecake with biscoff base. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Mini Cheesecake with Biscoff Base is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Mini Cheesecake with Biscoff Base is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have mini cheesecake with biscoff base using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mini Cheesecake with Biscoff Base:

1. Make ready For the base
2. Get 50 g (1/2 cup) crushed Biscoff Lotus biscuits
3. Take 23 g (1 1/3 tbsp) butter, melted
4. Get 1/6 tsp cinnamon
5. Take For the cheesecake
6. Get 6 oz (170 g) cream cheese, softened to room temperature
7. Get 1/4 cup (50 grams) granulated sugar
8. Take 1/2 teaspoon pure vanilla extract
9. Take 1 large egg, room temperature
10. Take For the toppings
11. Take 1 1/2 teaspoons caramel or butterscotch sauce for each cheesecakes (9 tsp total)
12. Prepare 1/4 cup whipped cream
13. Take cinnamon powder for dusting

Steps to make Mini Cheesecake with Biscoff Base:

1. Line a regular 6-count cupcake/muffin pan with liners. In a mixing bowl, combine both crushed biscuits, melted butter, and cinnamon with a fork until crumbs are moistened evenly throughout. Divide the mixture evenly into 6 liners. Use the base of a measuring cup and press onto the mixture into the pan to really pack the crumbs tightly down. Let the crust chill a little in the fridge while preparing the cheesecake filling.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract and mix until well combined. Scrape down the sides of the bowl if needed, then mix in the egg on low speed until just combined.
3. Evenly distribute the cheesecake filling between 6 liners and bake at 325°F (160°C) for 14-16 minutes or until the tops of the cheesecakes are set. Remove from the oven and allow to cool at room temperature. Cover with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight.
4. For the toppings: Drizzle them with butterscotch sauce or caramel sauce and serve with fresh whipped cream. For an extra fancy look, dust just a little bit of cinnamon powder on top. Enjoy!
5. Ready to serve and ENJOY!

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