Recipe of Award-winning Mini Cheesecake with Biscoff Base

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Before you jump to Mini Cheesecake with Biscoff Base recipe, you may want to read this short interesting healthy tips about {Make Healthy Eating A Part of Your Daily Life.

Everybody has heard the words “an apple a day will keep the doctor away”, however the question is, is this really a true statement. This is something which many people live by and they also ensure their children are eating at least one apple a day. This idea is known all over the world and men and women just take it as fact without knowing if this is in fact true. You will be pleased to know that we have done a little research, and we are going to tell you why this is regarded as a miracle fruit.

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Evidently, it’s easy to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to mini cheesecake with biscoff base recipe. You can cook mini cheesecake with biscoff base using 13 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Mini Cheesecake with Biscoff Base:

  1. You need of For the base.
  2. Take 50 g (1/2 cup) of crushed Biscoff Lotus biscuits.
  3. Use 23 g (1 1/3 tbsp) of butter, melted.
  4. Get 1/6 tsp of cinnamon.
  5. Use of For the cheesecake.
  6. Prepare 6 oz (170 g) of cream cheese, softened to room temperature.
  7. Prepare 1/4 cup (50 grams) of granulated sugar.
  8. Provide 1/2 teaspoon of pure vanilla extract.
  9. You need 1 of large egg, room temperature.
  10. Provide of For the toppings.
  11. Use 1 1/2 teaspoons of caramel or butterscotch sauce for each cheesecakes (9 tsp total).
  12. Prepare 1/4 cup of whipped cream.
  13. Use of cinnamon powder for dusting.

Steps to make Mini Cheesecake with Biscoff Base:

  1. Line a regular 6-count cupcake/muffin pan with liners. In a mixing bowl, combine both crushed biscuits, melted butter, and cinnamon with a fork until crumbs are moistened evenly throughout. Divide the mixture evenly into 6 liners. Use the base of a measuring cup and press onto the mixture into the pan to really pack the crumbs tightly down. Let the crust chill a little in the fridge while preparing the cheesecake filling..
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract and mix until well combined. Scrape down the sides of the bowl if needed, then mix in the egg on low speed until just combined..
  3. Evenly distribute the cheesecake filling between 6 liners and bake at 325°F (160°C) for 14-16 minutes or until the tops of the cheesecakes are set. Remove from the oven and allow to cool at room temperature. Cover with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight..
  4. For the toppings: Drizzle them with butterscotch sauce or caramel sauce and serve with fresh whipped cream. For an extra fancy look, dust just a little bit of cinnamon powder on top. Enjoy!.

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