In a food processor, add the Biscoff cookies and pulse to fine
crumbs. Add in the melted butter and pulse until the mixture is
fully combined.
Lightly coat two 12-count mini cheesecake pans with cooking
spray. Add about 1 Tablespoon of the crust mixture to each
cheesecake tin and press firmly to compact it in the bottom.
Set aside any remaining crumbs to sprinkle on top of the
finished cheesecakes. Place the pans in the fridge to chill
while you make the cheesecake filling.
In the bowl of a stand mixer fitted with a paddle attachment,
beat the cream cheese and brown sugar together until smooth.
Scrape the bowl, add the Biscoff spread and vanilla, and mix
until combined.
Scrape the bowl again and switch to the whisk attachment. With
the mixer on low speed, slowly stream in the heavy cream. Once
the cream is incorporated, turn the mixer to high speed and whip
until the mixture is thick for about 20 – 30 seconds.
Use a large piping bag to fill your tart tin with the cheesecake
filling. You can lightly smooth the tops of the cheesecakes with
a small offset spatula. I like to keep mine in the pipped
pattern design. Refrigerate for at least 4 hours, preferably 8
hours or overnight.
Once the cheesecakes are set, remove them from the tins by
gently pushing the cheesecakes up and out from the bottom, then
remove the metal base.
Pipe a dollop of whipped cream onto each cheesecake and finish
with a sprinkle of the reserved Biscoff crust crumbs. Serve and
enjoy!
