Total Time: 4 Hours 20 Mins
Yield: Serves 12 (serving size: 1 mini cheesecake)
These decadent little cheesecakes are basically edible eggnog with Biscoff cookie crusts, giving them nice mix of creamy sweetness and a buttery, Speculoos-like flavor. Use your favorite brand of store-bought eggnog for the cream cheese filling. The mini cheesecakes will work if they sit for four hours, but for best results, let them rest overnight. Top with whipped cream and nutmeg just before serving.
- 4 ounces Biscoff cookies (about 15 cookies)
- 1/4 cup (2 oz.) melted salted butter
- 12 ounces cream cheese, softened
- 1/2 cup refrigerated eggnog
- 1/4 cup granulated sugar
- 1/2 cup heavy cream, chilled
- Whipped cream, for serving
- Freshly grated nutmeg, for serving
How to Make It
Prepare the Crust: Lightly grease sides and bottoms of each cavity of a mini cheesecake pan (alternatively, use a muffin tin and line with cup liners). Pulse cookies in a food processor until finely ground, about 20 (1-second) pulses. Drizzle in butter, and continue to pulse until mixture is evenly moistened. Scoop a heaping tablespoon of cookie crumb mixture into prepared pan cavities. Press down evenly with a shot glass or a spoon. Chill 10 minutes or until ready to use.
Prepare the Filling: Beat together cream cheese, eggnog, and sugar with an electric hand mixer on medium-high speed in a medium bowl until fluffy and incorporated, about 2 minutes. Beat heavy cream in a separate bowl on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold into cream cheese mixture until combined. Spoon filling over top of crusts in pan, and chill until fully set, at least 4 hours and up to overnight. Top with whipped cream and sprinkle with nutmeg; serve chilled.
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