Mini Cookie Butter Cheesecakes
My friend, Susan, is angellic and dropped off two jars of Biscoff cookie butter at my house a few months ago because she wanted to get it out of her pantry (and figured I might have a baking use for it). I mulled over it for a while and decided that miniature, cupcake sized cheesecakes were the perfect use. I love personal sized desserts because of the controlled portion size, and ease of giving them away to friends after I baked. I had to play with this recipe to get the perfect creamy consistency, but I think this one is a winner.
Mini Cookie Butter Cheesecakes (makes 12 mini cheesecakes)
1 cup gingersnap crumbs
3 tablespoons melted butter
1 block of cream cheese, at room temperature (this is crucial)
1/4 cup sugar
1/2 cup cookie butter (I used Biscoff brand, but Trader Joe’s has an option that people rave about)
1 egg, at room temperature
1/4 cup sour cream
1/2 teaspoon vanilla
1 teaspoon lemon juice
1/3 cup heavy cream
Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
Mix together gingersnap crumbs (I crushed gingersnap cookies in a food processor) with the melted butter. Using a small cookie scoop, scoop mixture into each of the 12 cupcake slots until there’s none left. Using the back of the scoop or the back of a spoon, press down the mixture until it is firmly packed in each slot.
Bake the crust for 5 minutes. Let cool and set aside.
For the filling, whip together the cream cheese, sugar, and cookie butter in the bowl of an electric mixer on high speed until smooth, about 3-5 minutes. Add in the egg, mixing slowly until combined. Add in the sour cream, heavy cream, vanilla, and lemon juice.
Using an ice cream scoop, add the filling to each cupcake slot.
Bake for 18-20 minutes until just set.
Cool the cheesecakes at room temperature for 30 minutes, then chill for 2 hours up to one day (if chilling longer than 2 hours, cover in plastic wrap).
Top with whipped cream or gingersnap cookie crumbles (or both!) and enjoy!