Biscoff Mini Cheesecakes

The first time I made these Biscoff Mini Cheesecakes, the smell of warm cookies and creamy filling filled the kitchen. The crust was buttery and spiced just right, and each bite had that smooth cheesecake texture with a hint of caramel flavor.

I made them for a small get-together, and everyone couldn’t believe how easy they were. The little cookie on top made them look so fancy, too.

If you love rich, cozy desserts that taste like a mix of cheesecake and cookies, these Biscoff mini cheesecakes are pure bite-sized joy.

Why You’ll Love This Recipe

• Easy Individual Portions: No slicing needed—each cheesecake is perfectly portioned.
• Biscoff Cookie Goodness: The unique spiced flavor of Biscoff cookies makes these stand out.
• Crowd-Pleaser: Great for gatherings, potlucks, or holiday dessert tables.
• Make-Ahead Friendly: Prepare them a day or two in advance.
• Simple Ingredients: Just a handful of basic items create something special.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Chill Time: 2 hours
• Total Time: About 2 hours 35 minutes

Servings: This recipe makes 12 mini cheesecakes. Perfect for serving at a party or keeping in the fridge for dessert throughout the week.

Difficulty: Easy. Even if you have never made cheesecake before, this recipe is simple to follow.

Required Kitchen Tools

• Muffin tin (standard 12-cup)
• Cupcake liners
• Mixing bowls
• Electric mixer (hand or stand)
• Measuring cups and spoons
• Spatula

Ingredients for Biscoff Mini Cheesecakes

These mini cheesecakes use simple ingredients that come together to create a dessert with big flavor. The Biscoff cookies give the crust and filling that signature caramelized, spiced taste.

For the Crust:

• Biscoff Cookies: About 15 cookies, crushed into fine crumbs (approximately 1 and 1/4 cups crumbs)
• Brown Sugar: 2 tablespoons for extra sweetness
• Butter: 3 tablespoons, melted to bind the crust

For the Filling:

• Cream Cheese: 16 ounces (two 8-ounce blocks), softened to room temperature
• White Sugar: 1/2 cup for sweetness
• Sour Cream: 1/4 cup for tangy richness
• Egg: 1 large egg at room temperature
• Vanilla Extract: 1 teaspoon for flavor depth
• Biscoff Cookie Butter (optional): 2 tablespoons swirled into the batter for extra cookie flavor

Variations for Biscoff Mini Cheesecakes

• Add Chocolate: Drizzle melted chocolate over the tops after chilling.
• Top with Whipped Cream: A dollop of whipped cream and a whole Biscoff cookie makes a pretty presentation.
• Mix in Cookie Pieces: Fold small chunks of Biscoff cookies into the filling for added texture.
• Try Different Cookies: Swap Biscoff for graham crackers or gingersnaps if you want a different flavor.
• Add Caramel Sauce: Drizzle salted caramel on top before serving.

How to Make Biscoff Mini Cheesecakes Step-by-Step Instructions

1. Prepare Your Pan

Line a 12-cup muffin tin with cupcake liners. This makes removing the cheesecakes easy after they chill.

2. Make the Crust

Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with brown sugar and melted butter until the mixture looks like wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each liner.

3. Prepare the Filling

Beat the softened cream cheese with an electric mixer until smooth and creamy. Add the white sugar and mix until well combined. Blend in the sour cream, egg, and vanilla extract. Mix on low speed just until everything comes together. Avoid overmixing, as this can create cracks.

4. Fill the Liners

Spoon or pour the cheesecake filling over each crust, filling the liners about three-quarters full. If using Biscoff cookie butter, drop small spoonfuls on top of each cheesecake and swirl gently with a toothpick.

5. Bake

Preheat your oven to 325 degrees Fahrenheit. Bake the mini cheesecakes for 18 to 20 minutes. The centers should look slightly jiggly but the edges should be set. Do not overbake or the cheesecakes may crack.

6. Cool and Chill

Let the cheesecakes cool in the pan at room temperature for about 30 minutes. Then transfer them to the refrigerator and chill for at least 2 hours before serving. This helps them set properly.

Serving and Decoration

These mini cheesecakes look beautiful on their own, but you can dress them up for special occasions. Top each one with a small dollop of whipped cream and a mini Biscoff cookie. A light dusting of cinnamon or a drizzle of melted Biscoff cookie butter adds extra flair. Serve them chilled on a pretty platter for parties or enjoy them straight from the fridge as an afternoon treat.

How to Serve Biscoff Mini Cheesecakes

These treats are perfect for many occasions:

• At Parties: Set out a platter for guests to grab and go.
• After Dinner: Serve as a sweet ending to family meals.
• With Coffee: The spiced Biscoff flavor pairs wonderfully with coffee or tea.
• For Holidays: Add them to your dessert table for Thanksgiving, Christmas, or birthdays.
• As Gifts: Package a few in a pretty box to give to friends and neighbors.

Storing Biscoff Mini Cheesecakes

• In the Refrigerator: Store the mini cheesecakes in an airtight container in the fridge for up to 5 days. They taste best when kept cold.
• In the Freezer: Freeze them for up to 2 months. Wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe container. Thaw in the refrigerator overnight before serving.

Tips and Tricks for Success

• Soften Your Cream Cheese: Make sure the cream cheese is at room temperature so the filling stays smooth without lumps.
• Do Not Overmix: Mix the filling just until combined to avoid adding too much air, which can cause cracks.
• Use Cupcake Liners: Paper or foil liners make it easy to remove the cheesecakes from the pan.
• Let Them Chill: The chilling time is important. It helps the cheesecakes firm up and makes them easier to eat.
• Press the Crust Firmly: A well-packed crust stays together when you bite into the cheesecake.

Nutrition

Nutrient	Per Serving (1 mini cheesecake)
Calories	220
Total Fat	14g
Saturated Fat	8g
Cholesterol	50mg
Sodium	150mg
Total Carbohydrates	20g
Dietary Fiber	0g
Sugars	15g
Protein	3g

Nutritional values are approximate and may vary based on specific ingredients used.

Biscoff Mini Cheesecakes FAQs

Can I use a different type of cookie for the crust?
Yes. Graham crackers, vanilla wafers, or gingersnaps work well. Adjust the sugar if the cookies you choose are less sweet.

Why did my cheesecakes crack?
Cracks can happen from overmixing the batter or baking at too high a temperature. Mix gently and bake at 325 degrees.

Do I have to use sour cream?
Sour cream adds tang and creaminess, but you can substitute Greek yogurt if needed.

Can I make these without a muffin tin?
You can use ramekins or small jars instead. Adjust baking time as needed.

How do I know when they are done?
The edges should be set and the centers should jiggle just a little when you gently shake the pan.