Place the Amaretti biscuits in a food processor until they resemble fine crumbs. Mix the melted butter with the crushed biscuits until fully combined, then mould the mixture into a mini muffin tray. Once all moulds are filled, refrigerate the cheesecake bases for 25min.In the meantime, prepare the filling by combining the cream cheese, egg yolks, cinnamon, all spice, ginger, and nutmeg. Mix well until combined. Fill each base with the cream cheese mixture. Finally bake on 180°C for 30min. Allow to cool until room temperature. Thereafter they should be kept in the fridge to keep fresh. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.