1- Creating Mini Biscoff Cheesecakes is a rewarding process that starts with simple steps to build a delicious dessert. Begin by processing the spiced cookies in a food processor until they are finely ground, then gradually add the melted unsalted butter to form a sandy mixture that holds together when pressed. This crust sets the foundation for the creamy filling that makes these treats so special.

2- Next, prepare your mini cheesecake pans or a 12-count muffin pan by spraying them with non-stick spray or lining with cupcake liners, then press about 1 tablespoon of the crust mixture into each mold. While the crust chills or freezes, whip the cold heavy cream in a chilled bowl until stiff peaks form, which takes about 2 minutes, and then refrigerate it. For those interested in complementary baking techniques, our Mini Earl Grey Honey Scones recipe offers similar easy steps for small-batch treats.

3- Now, beat the softened cream cheese, powdered sugar, creamy cookie butter, sour cream, vanilla extract, and a pinch of salt together until the mixture is completely smooth. Gently fold in the whipped cream until fully combined without any streaks, ensuring a light and airy texture. Spoon or pipe this filling evenly over the chilled crust in each mold for uniform results.

4- Refrigerate the assembled cheesecakes for at least 6 hours or overnight to set properly, as this step is crucial for the best firmness and flavor. Once set, melt the 1/2 cup of creamy cookie butter in the microwave for 20-30 seconds and spread it on top, then chill for another 15-20 minutes until it firms up. Finally, garnish with extra cookies and whipped cream before serving to add a beautiful presentation.