Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mini cheesecake with biscoff base. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mini Cheesecake with Biscoff Base is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Mini Cheesecake with Biscoff Base is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have mini cheesecake with biscoff base using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mini Cheesecake with Biscoff Base:

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

Instructions 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!

So that is going to wrap it up for this exceptional food mini cheesecake with biscoff base recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!