A delightful recipe for mini cheesecakes featuring a crunchy Biscoff (or graham cracker) base and a creamy cheesecake filling, perfect for a sweet treat.
1. Preheat oven to 325F.
2. Prepare a cupcake pan with cupcake liners.
3. Combine melted butter, sugar, and crushed cookies in a bowl.
4. Mix until combined. It should have the consistency of wet sand.
5. Add spoonfuls of the mixture into cupcake liners and press down firmly to form the base.
6. In a bowl, using a hand mixer, mix soft cream cheese, yogurt, sugar, vanilla, and egg until smooth and free of lumps.
7. Add the cheesecake mixture on top of the prepared base in each cupcake liner.
8. Bake for 25 minutes.
9. Refrigerate for at least 3 hours to allow the cheesecakes to set.
10. Enjoy!
