Mini Snickerdoodle Cheesecakes with Biscoff Cookie Crust

These little guys were inspired by all of my recent flights for vacation and work! If you fly Delta then you’re familiar with the good old Biscoff cookie snack option. Delicious with coffee on a morning flight! These cookies make for an awesome crust. The cheesecake is a simple vanilla cheesecake with some brown sugar and cinnamon to give it that snickerdoodle flavor that goes perfectly with that cookie crust!

A muffin pan is perfect for making individual little cheesecakes. The portion is just right and there’s no messy slicing required. I didn’t even use liners, I just used a quality silicone pan with some baking spray and they popped right out!

I was going to leave them as is…but then I made fresh cinnamon whipped cream and I can’t imagine them without it!

It’s the perfect creamy dreamy topping for this treat!

Enjoy!

Mini Snickerdoodle Cheesecakes with Biscoff Cookie Crust

Servings 12 mini cheesecakes
Author Laura Doerr

Ingredients

For the crust

  • 1 cup Biscoff cookie crumbs
  • 1 tbsp brown sugar
  • 4 tbsp unsalted butter melted

For the cheesecake

  • 12 oz cream cheese room temp
  • 1 egg room temp
  • 3 1/2 tbsp brown sugar
  • 1/4 cup sour cream room temp
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

For the cinnamon whipped cream

  • 1/2 cup heavy whipping cream
  • 1 tbsp sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees and grease or line a 12 cup muffin pan. (I used a silicone pan and greased it and had no sticking) 
  2. In a small bowl combine the crust ingredients (food processor works great for making cookie crumbs). Scoop into muffin pan evenly to make 12. Press down until compacted.
  3. Place cream cheese into a medium bowl and beat on med-high speed with a hand mixer until smooth. Beat in sour cream and egg until smooth. Beat in brown sugar, cinnamon, and vanilla until well combined. (room temperature ingredients will help avoid lumps)
  4. Scoop cheesecake mixture evenly into muffin pan on top of crusts. Bake for 20-22 minutes. Remove from pan and place on a wire rack to cool completely.
  5. Using a hand mixer or stand mixer beat heavy whipping cream until stiff peaks form. Add sugar, vanilla, and cinnamon and beat until well combined. Pipe or spread evenly onto the cooled cheesecakes. Refrigerate for about 2-3 hours before serving. Store in refrigerator.

Recipe Notes

If you have a silicone muffin pan you can get away with using that along with baking spray, otherwise use liners. 

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