Ingredients
- 1 ½ cups Biscoff cookie crumbs (about 20 cookies)
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
- ¼ cup caramel sauce, plus extra for drizzling
- Pinch of salt
Feel free to substitute the cream cheese with a lactose-free version if needed, and the Biscoff cookies can be swapped for graham crackers if you prefer a milder flavor.
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a medium bowl, combine the Biscoff cookie crumbs and melted butter until thoroughly mixed. Press about a tablespoon of the mixture into the bottom of each muffin liner, pressing down firmly to create an even base.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes. Stir in the vanilla extract and a pinch of salt.
- Add the eggs one at a time, beating on low speed after each addition until just blended. Fold in the sour cream and ¼ cup of caramel sauce, mixing until smooth.
- Spoon the cheesecake mixture over each crust, filling each cup almost to the top.
- Bake for 18-20 minutes, or until the centers are set. Allow the cheesecake bites to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, drizzle with additional caramel sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International