12 ounces Biscoff cookies, divided (some for the base and some for topping)
4 tablespoons unsalted butter, melted
16 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
3/4 cup Biscoff spread (smooth version)
1 teaspoon alcohol-free vanilla extract
1 cup heavy whipping cream, chilled
Instructions
Place about 8 ounces of the Biscoff cookies into a food processor and pulse until they become fine crumbs. In a medium bowl, combine the crumbs with the melted butter and stir until the mixture resembles wet sand. Line a standard muffin tin with paper liners and press about one tablespoon of the crust mixture into the bottom of each liner, using the back of a spoon to pack it down firmly. Place the tin in the refrigerator to set while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and free of lumps. Add in 1/2 cup of the Biscoff spread and the alcohol-free vanilla extract, then continue to beat until everything is well combined and fluffy. It is important that the cream cheese is truly at room temperature to ensure a silky texture.
In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cream cheese mixture using a spatula. Be careful not to over-mix, as you want to keep the filling light and airy. This step gives the cheesecakes their signature mousse-like consistency that melts in your mouth.
Remove the muffin tin from the fridge and spoon the cheesecake filling evenly over the prepared crusts. Smooth the tops with a spatula or the back of a spoon. Place the muffin tin back into the refrigerator and let the cheesecakes chill for at least 4 hours, though overnight is best for the flavors to meld and the structure to firm up properly.
Once the cheesecakes are set, melt the remaining 1/4 cup of Biscoff spread in the microwave for about 15 seconds until it is pourable. Drizzle the melted spread over the tops of the cheesecakes. Garnish each one with a small piece of the remaining cookies or a sprinkle of crumbs before serving to your Christmas guests.
