White Chocolate Biscoff Cheesecake

By srumbel

Biscoff cheesecake with a Biscoff cookie crust and topped with a white chocolate mousse for an out of this world dessert.

from insidebrucrewlife

Ingredients

• For the Crust
• 2 cups Biscoff cookie crumbs
• 6 Tablespoons butter, melted
• For the Cheesecake
• 2 packages cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 2 Tablespoons sour cream
• 1/2 cup Biscoff spread
• For the Mousse
• 1 package cream cheese, softened
• 1 container Cool Whip (8 oz.)
• 1/2 cup white chocolate chips
• 1 teaspoon shortening
• sprinkles (I used white jimmies)

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Combine the cookie crumbs and butter. Divide the crumbs into 24 regular cupcake liners. Press down firmly. Set aside.
In a large mixing bowl, beat the cream cheese and sugar until creamy. Add the eggs, sour cream, and Biscoff spread and beat again. Divide the batter into the 24 cupcake liners. Bake at 350* for 15 minutes. Let cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
Beat the remaining cream cheese until creamy. Place the white chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and heat again for 15 seconds. Stir until creamy. Add to the cream cheese and beat again. Fold in the Cool Whip until it is completely mixed. Top each mini cheesecake with a large teaspoon full. You will divide the mousse between all 24 cheesecakes. Top with sprinkles. Refrigerate at least 2-3 hours before serving. Keep refrigerated when not being eaten. Makes 24 mini cheesecakes.