- In a bowl, combine the Biscoff cookie crumbs with the 3 Tbsp melted butter to make the crust. Divide evenly between 8 (8 oz) dessert dishes. Press crumbs into the bottom of the dish. I use a cup with a base smaller that the dessert dish to press the crumbs with. Place in the fridge.
- In another bowl, beat together the cream cheese and powdered sugar with a mixer until well combined and fluffy. Then beat in the remaining ingredients for the cheese cake until fluffly and combined.
- Remove crust from the fridge and divide the cheesecake mixture evenly to top the crusts. Carefully spread out the filling in each dish.
- Cover and refrigerate for at least 2 hours or up to 2 days before serving. When ready to serve, top each cheesecake with a spoonful of cranberry sauce. Serves 8.