Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
  2. Combine the crushed Biscoff cookies and melted butter until evenly mixed.
  3. Divide the crumb mixture among the muffin cups and press firmly into the bottoms to form crusts.
  4. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  5. Add the Biscoff spread and vanilla extract and mix until fully incorporated.
  6. Beat in the eggs one at a time on low speed.
  7. Stir in the heavy cream until the batter is smooth.
  8. Divide the cheesecake batter evenly over the prepared crusts.
  9. Bake for 18 to 22 minutes, or until the centers are just set.
  10. Cool completely, then refrigerate for at least 3 hours or overnight.
  11. Warm the additional Biscoff spread slightly and spoon it over the chilled cheesecakes.
  12. 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

Find it online: https://thefamilycooking.com/mini-biscoff-cheesecakes/