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Easy Mini Biscoff Ube Cheesecakes

How to make the easiest and tastiest Biscoff Ube Cheesecakes in cute mini size!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dessert
Cuisine: American, Filipino
Ingredients Equipment Method

Ingredients
  

  • 1 cup Ube halaya jam room temperature
  • 4 oz. Cream cheese room temperature
  • 2 Teaspoons Vanilla extract
  • 1 Large egg room temperature
  • 3 Tablespoons Butter melted
  • 1/2 cup Biscoff Lotus cookies (14 individual pieces) finely crushed

Equipment

  • Silicone molds
  • Stand mixer
  • Hand mixer
  • Resealable plastic bag
  • Pestle
  • Baking tray

Method
 

Prep
  1. Preheat oven to 325F.
  2. Place an empty roasting pan onto an oven rack set at the lowest position. Pour boiling water into it.
  3. Place cookies into a resealable plastic bag. Seal the bag and crush them until they resemble fine sand.
  4. Melt butter and pour into the bag. Seal the bag and gently work the butter into the cookies until they are mixed together well.
  5. Place silicone molds into a cupcake baking tray. Put 2 teaspoons of cookie crust mixture into the silicone molds and press firmly into the bottom until flat. Set aside.
Cheesecake
  1. In a mixer or large bowl with a hand mixer, combine cream cheese and ube jam until well combined and no lumps show, about 2 minutes.
  2. Slightly beat egg in a separate small bowl, then add egg and vanilla extract and mix into the cream cheese mixture until smooth, about 1 minute.
  3. Gently spoon cream cheese mixture into the silicone mold cups evenly.
  4. Bake for 25 minutes, or until cheesecake is jiggly but not liquid in the center.
  5. Leave to cool at room temperature for 20 minutes and then enjoy.