Go Back

Mini Biscoff Cheesecakes

Mini Biscoff cheesecakes with a cookie-crumb crust and creamy cookie-butter filling, baked until just set. Finished with a warm Biscoff spread drizzle and a pressed whole Biscoff cookie for a thick, speckled topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chilling 3 hours
Total Time 3 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Belgian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Biscoff crust
  • 1.5 cup Biscoff cookies
  • 3 tbsp unsalted butter Melted.
  • 2 tbsp sugar
Biscoff cheesecake filling
  • 16 oz cream cheese Softened.
  • 0.5 cup granulated sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 0.33 cup Biscoff cookie butter
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
Topping
  • 0.33 cup Biscoff spread Warmed.
  • 12 Biscoff cookies Whole cookies for pressing.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and bake the crust
  1. Preheat the oven to 325F, then line a 12-cup muffin tin with liners.
  2. Mix the crushed Biscoff cookies, melted unsalted butter, and sugar until evenly moistened, then press firmly into each liner.
  3. Bake the crusts for 5 minutes, then remove and let them cool slightly while you make the filling.
Make the cheesecake filling
  1. Beat the cream cheese and granulated sugar until smooth.
  2. Add the eggs one at a time, beating after each addition until fully combined.
  3. Stir in the sour cream, Biscoff cookie butter, vanilla extract, and cinnamon until the batter looks glossy and uniform.
Bake, cool, and chill
  1. Divide the filling among the cups, filling each liner to near the top.
  2. Bake at 325F for 18-20 minutes, until the centers are just set and still look slightly soft.
  3. Cool the mini cheesecakes to room temperature before covering.
  4. Refrigerate for 3 hours to fully chill and firm the filling.
Finish with Biscoff topping
  1. Warm the Biscoff spread so it is pourable, then drizzle it over each cheesecake.
  2. Press a whole Biscoff cookie into the top of each cheesecake so it adheres to the spread.

Notes

For clean slices (even in mini form), chill until fully firm: keep them refrigerated for up to 4 days, and serve cold. Freeze yes: wrap each cheesecake well and freeze up to 2 months, then thaw in the refrigerator overnight. Dietary swap: use lactose-free cream cheese and sour cream for a similar texture.