Our little pumpkin turned 4 months old last week. She’s 15 pounds 15 ounces and 26.75 inches long and is already in size 6 to 9 month outfits. In the past month, Greta has started “talking” all the time and is also having a ton of fun choosing what toy she wants to grab and chomp away on. It’s been so amusing to watch her start to fixate on objects. I put a bag of chips on her lap the other day at Panera, and she intently batted at it for the remainder of our meal. We also love doing whatever we can to make her laugh! It’s so fascinating watching the little wheels of her brain turning while she is discovering her world. Bath time is her favorite, so I think she may be a swimmer like mommy. She also rolls over from back to front now and is always trying to sit up.
We celebrated her 4 month birthday with some indulgent mini cheesecakes featuring Trader Joe-Joe chocolate sandwich cookies, of course. And Biscoff. Have you had Biscoff or the similar cookie butter from Trader Joe’s? Biscoff is a spread made from cookies which was invented in 2007. It’s rather addicting! I used the sandwich cookies for the crust and mixed Biscoff into the cheesecakes. Then I topped them with a Biscoff drizzle and more chopped up cookies. They are oh so cute and the perfect size!
Biscoff Joe-Joe Mini Cheesecakes
16 Trader Joe-Joe Chocolate Sandwich Cookies with Vanilla Bean Crème, pulsed in a food processor until ground into crumbs
3 tablespoons unsalted butter, melted
1 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/3 cup Biscoff spread
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/4 cup Biscoff spread
2 teaspoons milk
10 Trader Joe-Joe Chocolate Sandwich Cookies with Vanilla Bean Crème, coarsely chopped
Heat oven to 350˚F. To make the mini cheesecakes, place cookie crumbs and butter in a medium bowl and mix well. Line 12 cups of a muffin tin with cupcake wrappers and evenly distribute cookie crumb mixture among the cups. Press down with the back of a spoon and bake at 350°F for 8 minutes or until set.
Meanwhile, beat together cream cheese and sugar with a mixer until fluffy. Mix in Biscoff spread, egg, and vanilla extract and beat until smooth. Pour cheesecake batter on evenly into the cups. Bake at 350˚F for 25 to 28 minutes or until set. Remove from pans and let cool to room temp, about an hour, and then place in fridge until chilled, about 1 more hour.
To make the topping, place Biscoff spread and milk in a small bowl and stir until smooth. Evenly spread on top of the cooled mini cheesecakes and top evenly with chopped cookies; press cookies down into the mini cheesecakes. Remove mini cheesecakes from paper muffin cups. Makes 12 mini cheesecakes.
Nutrition: 346 calories, 2.6g fat, 1.1g fiber, 3.4g protein per mini cheesecake
Cost: $0.43 per mini cheesecake