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 minutesminutes
Cook Time 17 minutesminutes
Servings 12
Author Kristina Richardson
Ingredients
Biscoff Crust
2/3cupBiscoff Crumbs (about 12 Biscoff cookies)
2 tbspbrown butter
1 tbspbrown sugar
Cheesecake Filling
8 ozcream cheese, softened
2tbspbrown butter
1/4cupsour cream
1/2 cupbrown sugar
1vanilla bean (seeds scraped)can also use vanilla extract
1/4tspsalt
1egg
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.