Ingredients
Method
Step 1: Prepare the Oven & Prep Ingredients
- Preheat the oven to 350°F (180°C).
- Wash the fresh apricots, cut them cleanly into uniform wedges, and remove the pits.3 fresh apricots [pitted and cut into uniform wedges]
- Place the pistachios in a zip-top plastic bag and crush them into a coarse, crunchy texture using a rolling pin or another heavy kitchen object.¼ cup pistachios [crushed
- Pulse the Biscoff cookies in a food processor until they become completely fine crumbs.
Step 2: Make the Crust & Reserve the Streusel
- In a medium mixing bowl, combine the flour, Biscoff cookie crumbs, brown sugar, and melted butter. Mix thoroughly until the texture becomes uniform and crumbly.¾ cup Biscoff cookie crumbs [approx. 75g], ½ cup all-purpose flour [approx. 64g], ¼ cup brown sugar [packed, ¼ cup butter [melted
- Divide most of the mixture evenly among the sections of a silicone muffin tin (or a standard metal muffin tin lined with paper baking cups).
- Press the mixture firmly into the bottom of each section to form a tight base. (The flat top of a cocktail shaker or the bottom of a small glass works perfectly for this.)
- Bake for 15 minutes.
- While the crusts are in the oven, stir the 2 tablespoons of oats into the remaining crumb mixture and reserve it—this is your crunchy oat streusel topping.2 tablespoons oats [rolled or quick-cooking
Step 3: Make the Creamy Cheesecake Filling
- In a large mixing bowl, beat together the softened cream cheese and Greek yogurt using a hand mixer or stand mixer on medium speed.16 ounces cream cheese [2 blocks, ⅓ cup Greek yogurt [plain or vanilla
- Once the mixture is completely smooth and lump-free, add the vanilla extract and the eggs. Mix on low speed just until fully incorporated to avoid trapping excess air.2 teaspoons vanilla extract [approx. 10ml], 2 large eggs [room temperature]
- Add the brown sugar, then slowly stir in the cornstarch until the batter is velvety and smooth.½ cup brown sugar [packed, 1 tablespoon cornstarch [approx. 8g]
Step 4: Assemble the Individual Portions
- Divide the cheesecake filling evenly among the muffin sections, layering it directly over the pre-baked Biscoff crusts.
- Carefully place one fresh apricot wedge on one side of each individual cheesecake.
- Sprinkle a generous amount of the reserved oat streusel onto the opposite side of the apricot wedge.
- Top the streusel layer with a final scatter of the crushed pistachios.
Step 5: Bake and Chill
- Bake for 20–25 minutes, or until the edges are set and the very centers still have a slight, gentle jiggle.
- Remove from the oven and allow the mini cheesecakes to cool completely in the pan at room temperature.
- Once completely cool, transfer the pan to the refrigerator and chill for at least 3 to 4 hours (or overnight) before gently removing them from the muffin cups and serving.
