If you’re a cheesecake lover looking for a fun twist on a classic dessert, these mini brown butter cheesecakes are a must-try! By incorporating nutty, aromatic brown butter into the creamy cheesecake filling and crust, this recipe brings an irresistible depth of flavor to every bite.
Biscoff cookies are one of my favorite cookies. Their deep caramelized flavor and slightly spiced profile make them the perfect base for a cheesecake crust. When combined with brown butter and a hint of brown sugar, the Biscoff crust becomes irresistibly rich, complementing the creamy filling perfectly.
For the filling, we’re keeping it classic but with a twist. Cream cheese is, of course, the star, but adding a touch of sour cream gives it a subtle tang that cuts through the richness. Instead of regular sugar, we’re using brown sugar for extra depth of flavor, and a fresh vanilla bean elevates everything with its floral sweetness. The brown butter in the filling adds a lovely nutty note that ties it all together.
One of the best things about these mini cheesecakes is how simple they are to make. There’s no need for a water bath or any fancy techniques. Just press your Biscoff crust into a muffin tin, whip up the cheesecake filling, and bake. After a quick chill in the fridge, they’re ready to be enjoyed.
Whether you’re serving them for a dinner party, a casual get-together, or simply treating yourself, these mini cheesecakes are sure to impress. They’re elegant, flavorful, and just the right size for a little indulgence.
