MINI CHEESECAKES WITH MANGO COULIS AND BISCOFF CRUST

These adorable mini cheesecakes with Biscoff crust and mango coulis are much easier to make than a full-size cheesecake. They are a special and delicious little treat for Mother’s Day or any celebration.
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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

6 tablespoons butter melted

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