Why You’ll Love This Recipe
These mini cheesecakes are easy to make, require simple ingredients, and deliver the perfect balance of creamy and crunchy textures. Their individual portions make serving effortless, and the rich Biscoff flavor is a guaranteed crowd-pleaser. Plus, they can be made ahead of time, making them ideal for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Biscoff cookies
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Biscoff cookie butter spread
Vanilla extract
Large eggs
Heavy cream
Additional Biscoff spread for topping
Crushed Biscoff cookies for garnish
Directions
Preheat the oven to 325°F (165°C). Line a muffin tin with paper cupcake liners.
Crush the Biscoff cookies into fine crumbs and combine them with the melted butter.
Divide the crumb mixture among the muffin cups and press firmly into the bottom to form crusts.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the Biscoff spread and vanilla extract, mixing until fully incorporated.
Beat in the eggs one at a time, mixing on low speed after each addition.
Stir in the heavy cream until the batter is smooth.
Divide the cheesecake mixture evenly over the prepared crusts.
Bake for 18 to 22 minutes, or until the centers are just set.
Remove from the oven and allow the cheesecakes to cool completely.
Refrigerate for at least 3 hours or overnight.
Warm the additional Biscoff spread slightly and spoon it over the chilled cheesecakes.
Garnish with crushed Biscoff cookies before serving.
Servings and timing
Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Bake Time: 20 minutes
Chilling Time: 3 hours
Total Time: 3 hours 40 minutes
Variations
Add white chocolate chips to the cheesecake batter for extra sweetness.
Top with whipped cream and a drizzle of Biscoff spread.
Use chocolate cookie crumbs for the crust instead of Biscoff cookies.
Add a pinch of cinnamon to enhance the warm spice notes.
Create a layered version by adding a thin layer of melted chocolate between the crust and filling.
Storage/Reheating
Store Mini Biscoff Cheesecakes in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them for up to 2 months. Thaw overnight in the refrigerator before serving.
These cheesecakes are best served chilled and do not require reheating.
If desired, allow them to sit at room temperature for 10 to 15 minutes before serving for a softer texture.
FAQs
Can I make Mini Biscoff Cheesecakes ahead of time?
Yes, they can be prepared a day in advance and stored in the refrigerator until ready to serve.
What is Biscoff spread?
Biscoff spread is a creamy cookie butter made from crushed caramelized Biscoff cookies.
Can I use a different cookie for the crust?
Yes, graham crackers, digestive biscuits, or chocolate cookies work well as substitutes.
How do I know when the cheesecakes are done baking?
The edges should be set while the centers remain slightly jiggly.
Can I freeze these cheesecakes?
Yes, they freeze well for up to 2 months when stored properly.
Why did my cheesecakes crack?
Overmixing the batter or overbaking can cause cracks to form.
Can I make this recipe without cupcake liners?
Yes, but liners make removing and serving the cheesecakes much easier.
Do I need a water bath?
No, because the small size of these cheesecakes helps them bake evenly without one.
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich and creamy.
How should I garnish Mini Biscoff Cheesecakes?
Crushed Biscoff cookies, whipped cream, cookie butter drizzle, or caramel sauce all make excellent toppings.
Conclusion
Mini Biscoff Cheesecakes are a delightful combination of creamy cheesecake, crunchy cookie crust, and rich cookie butter flavor. Easy to prepare and perfectly portioned, these mini desserts are ideal for gatherings, celebrations, or simply treating yourself to a decadent homemade dessert.
Print
Mini Biscoff Cheesecakes are creamy individual desserts with a crunchy Biscoff cookie crust, rich cookie butter cheesecake filling, and a decadent Biscoff topping. They’re perfect for parties, holidays, and make-ahead entertaining.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 20 Biscoff cookies, crushed into fine crumbs
- 5 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup Biscoff cookie butter spread
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup heavy cream
- 1/4 cup additional Biscoff spread for topping
- 2 tablespoons crushed Biscoff cookies for garnish
Instructions
- Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
- Combine the crushed Biscoff cookies and melted butter until evenly mixed.
- Divide the crumb mixture among the muffin cups and press firmly into the bottoms to form crusts.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the Biscoff spread and vanilla extract and mix until fully incorporated.
- Beat in the eggs one at a time on low speed.
- Stir in the heavy cream until the batter is smooth.
- Divide the cheesecake batter evenly over the prepared crusts.
- Bake for 18 to 22 minutes, or until the centers are just set.
- Cool completely, then refrigerate for at least 3 hours or overnight.
- Warm the additional Biscoff spread slightly and spoon it over the chilled cheesecakes.
- Garnish with crushed Biscoff cookies before serving.
Notes
- Add white chocolate chips to the batter for extra sweetness.
- Top with whipped cream and a drizzle of Biscoff spread for an elegant presentation.
- Chocolate cookie crumbs can be used instead of Biscoff cookies for the crust.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
- Allow cheesecakes to sit at room temperature for 10 to 15 minutes before serving for a softer texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
