They feature a crunchy Biscoff cookie crust, a sweet, smooth cheesecake filling, and are drizzled with melted Biscoff cookie butter that creates a hard shell on the mini cheesecakes.
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and mix until smooth. Add the rest of the ingredients and mix on low until all the ingredients are incorporated.
Bake for 25-30 minutes or until slightly puffy at the edges. Remove from the oven and place on a wire rack to cool for 30 minutes. Then, transfer to the fridge and chill for at least 4 hours.
Melt Biscoff cookie butter in the microwave for 30 seconds. Evenly drizzle the cookie butter over top of the mini cheesecakes. You can do this before or after you remove the liners.