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Mini Brown Butter Cheesecakes

These Mini Brown Butter Cheesecakes feature a rich, caramelized Biscoff cookie crust paired with a creamy brown butter and vanilla bean cheesecake filling.
Course Dessert
Prep Time 30 minutes
Cook Time 17 minutes
Servings 12
Author Kristina Richardson

Ingredients

Biscoff Crust

  • 2/3 cup Biscoff Crumbs (about 12 Biscoff cookies)
  • 2 tbsp brown butter
  • 1 tbsp brown sugar

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 2 tbsp brown butter
  • 1/4 cup sour cream
  • 1/2 cup brown sugar
  • 1 vanilla bean (seeds scraped) can also use vanilla extract
  • 1/4 tsp salt
  • 1 egg

Instructions

  • Preheat Oven: Preheat your oven to 350°F (160°C). Line a 12-cup muffin tin with cupcake liners.

Prepare Crust:

  • In a food processor, blend the Biscoff cookies until finely ground.
  • Add the brown butter and brown sugar, and mix until the crumbs are moist and evenly coated.
  • Press about 1 tablespoon of the crust mixture into the bottom of each cupcake liner, pressing down firmly. Set aside.

Make Filling:

  • In a mixing bowl, beat the softened cream cheese until smooth.
  • Add the brown butter, sour cream, brown sugar, vanilla bean seeds, and salt. Beat until well combined.
  • Add the egg and mix just until incorporated.

Assemble Cheesecakes:

  • Divide the cheesecake filling evenly among the prepared crusts, filling each about 3/4 full.

Bake:

  • Bake for 18–22 minutes, or until the centers are set.
  • Remove from the oven and allow them to cool completely, then chill in the refrigerator for at least 2 hours.
  • Serve: Once chilled, remove the cheesecakes from the liners and serve with a drizzle of melted Biscoff spread, caramel or whipped cream on top if desired.