MINI CHEESECAKES WITH MANGO COULIS AND BISCOFF CRUST
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Ingredients
Biscoff Crust
2 1/4 cups crushed speculoos (Biscoff) cookies one 8.8 oz (250 gram) package
1 tablespoon brown sugar
Filling
16 oz full-fat cream cheese (2 8-oz packages)
1/3 cup granulated sugar
1/3 cup full fat sour cream
2 eggs
1 teaspoon pure vanilla extract
Mango Coulis
1 ripe mango
mango, pineapple or orange juice
Instructions
- Preheat the oven to 350 degrees F.
- Combine the Biscoff crumbs, brown sugar, and melted butter in a bowl. Press a heaping tablespoon of the mixture into the bottoms of the cavities of a mini cheesecake pan. (Or use a muffin tin lined with cupcakes liners)
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) combine the cream cheese and sugar on medium-high speed until smooth (about 1 minute)
You can find complete recipes HERE
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