Easy Mini Biscoff Ube Cheesecakes
How to make the easiest and tastiest Biscoff Ube Cheesecakes in cute mini size!
Equipment
- Silicone molds
- Stand mixer
- Hand mixer
- Resealable plastic bag
- Pestle
- Baking tray
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
Instructions
Prep
- Preheat oven to 325F.
- Place an empty roasting pan onto an oven rack set at the lowest position. Pour boiling water into it.
- Place cookies into a resealable plastic bag. Seal the bag and crush them until they resemble fine sand.
- Melt butter and pour into the bag. Seal the bag and gently work the butter into the cookies until they are mixed together well.
- 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
- 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.
- 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.
- Gently spoon cream cheese mixture into the silicone mold cups evenly.
- Bake for 25 minutes, or until cheesecake is jiggly but not liquid in the center.
- Leave to cool at room temperature for 20 minutes and then enjoy.