Sweet Kitchen Cravings

0 Biscoff Crust: In a food processor, add the Biscoff cookies and pulse to fine crumbs. Add in the melted butter and pulse until the mixture is fully combined.
2 Lightly coat two 12-count mini cheesecake pans with cooking spray. Add about 1 Tablespoon of the crust mixture to each cheesecake tin and press firmly to compact it in the bottom. Set aside any remaining crumbs to sprinkle on top of the finished cheesecakes. Place the pans in the fridge to chill while you make the cheesecake filling.
4 Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar together until smooth. Scrape the bowl, add the Biscoff spread and vanilla, and mix until combined.
6 Scrape the bowl again and switch to the whisk attachment. With the mixer on low speed, slowly stream in the heavy cream. Once the cream is incorporated, turn the mixer to high speed and whip until the mixture is thick about 20 - 30 seconds.
8 Use a large piping bag to fill the prepared pans to the top with the cheesecake filling, leaving about ¼” unfilled. Lightly smooth the tops of the cheesecakes with a small offset spatula. Use a piping bag or small pitcher to pour the melted Biscoff spread over the tops of the cheesecakes filling the pans the rest of the way to the top. Refrigerate for at least 4 hours, preferably 8 hours or overnight.
10 Once the cheesecakes are set, remove them from the tins by gently pushing the cheesecakes up and out from the bottom, then remove the metal base.
12 Pipe a dollop of whipped cream onto each cheesecake and finish with a sprinkle of the reserved Biscoff crust crumbs. Serve and enjoy!