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Little spirals of cookie butter cheesecake bliss. Every mouthful delivers spicy cookie base, velvety middle and decadent cookie butter topping, making these tiny treats impossible to resist.
Sheer Indulgence
If you're crazy about cookie butter, you'll love these. Cozy, spiced notes melt into creamy cheesecake creating perfect little morsels of absolute delight.
Shopping Needs
- Crush: 4 oz Biscoff cookies.
- Cookie spread: ¾ cup divided.
- Soft cheese: 12 oz room temperature.
- White sugar: ⅜ cup granulated.
- Dairy: ¼ cup sour cream, 2 tbsp heavy cream.
- Extract: 2 tsp pure vanilla.
- Farm fresh: 1 whole egg, 1 egg yolk.
Prep Steps
- Bottom:
- Combine crushed cookies with butter, press down, cook at 375°F for 5 mins.
- Middle:
- Mix cheese, spread, sugar, creams, vanilla and eggs until creamy.
- Stack:
- Add mixture on top of bases, don't skimp.
- Cook:
- At 325°F for 15 mins, leave inside oven 20 mins more, cool for 2 hours.
- Finish:
- Heat cookie spread, pour over tops, refrigerate until firm.
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Handy Hints
Ingredients work better when not cold. Don't overmix to avoid cracks. They'll stay good in the fridge for up to 3 days.
Frequently Asked Questions
- → Why should ingredients be room temp?
They mix better, avoiding lumps. Let them sit out for an hour.
- → How do cracks happen?
Overmixing eggs or fast cooling. Be gentle and follow steps.
- → Can I prep these beforehand?
Make up to 3 days in advance. Add the final topping right before serving them.
- → What’s the point of slow cooling?
It helps avoid cracks and keeps the texture silky smooth.
- → Is freezing these an option?
Yes, but skip the topping before freezing. Store up to a month and thaw in the fridge overnight.