There’s nothing better than Biscoff Mini Cheesecakes—creamy, bite-sized cheesecakes with a buttery Biscoff cookie crust, rich spiced filling, and a drizzle of melted cookie butter. These indulgent treats are perfect for parties, holidays, or anytime you crave something sweet!
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Why You’ll Love These Biscoff Mini Cheesecakes
- Creamy & Spiced – A perfect blend of rich cheesecake and warm Biscoff flavors.
- Mini-Sized & Portable – Great for parties and easy portion control!
- No-Water Bath Needed – Simple and stress-free baking.
- Topped with Melted Cookie Butter – Extra indulgence in every bite!
Ingredients for Biscoff Mini Cheesecakes
For the Crust:
- 1 ½ cups Biscoff cookie crumbs (about 20 cookies)
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Biscoff cookie butter, melted
- ½ cup sour cream
For the Topping:
- ¼ cup Biscoff cookie butter, melted
- Crushed Biscoff cookies (for garnish)
- Whipped cream (optional)
Tools You’ll Need
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Spatula
How to Make Biscoff Mini Cheesecakes
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix Biscoff cookie crumbs with melted butter until combined.
- Divide evenly among the liners, pressing firmly into the bottom.
- Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese, sugar, and cinnamon until smooth.
- Add eggs, one at a time, mixing just until incorporated.
- Stir in vanilla extract and melted Biscoff cookie butter.
- Fold in sour cream, mixing until smooth.
Step 3: Assemble & Bake
- Spoon the cheesecake batter evenly over the cooled crusts.
- Bake for 16-18 minutes, until centers are set but slightly jiggly.
- Turn off the oven and let cheesecakes cool inside for 10 minutes.
- Transfer to the fridge and chill for at least 3 hours (or overnight).
Step 4: Add the Topping
- Drizzle melted Biscoff cookie butter over the cheesecakes.
- Garnish with crushed Biscoff cookies and whipped cream, if desired.
Step 5: Serve & Enjoy!
- Remove from liners and enjoy these creamy, spiced mini cheesecakes!
Serving Suggestions
- With Extra Biscoff Cookies – For added crunch.
- With a Dusting of Cinnamon – Enhances the warm flavors.
- With Coffee or Tea – A perfect pairing for a cozy treat.
Tips for the Best Biscoff Mini Cheesecakes
- Use Room Temperature Ingredients – Ensures a smooth, creamy filling.
- Don’t Overmix the Batter – Prevents cracks and keeps the texture light.
- Chill for Best Flavor – Overnight chilling enhances the taste.
- For a No-Bake Version – Use a no-bake cheesecake recipe and refrigerate until firm.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze without toppings for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions (FAQ)
Q1: Can I make these cheesecakes without an oven?
Yes! Use a no-bake cheesecake filling and refrigerate for at least 4 hours.
Q2: Can I use another type of cookie for the crust?
Absolutely! Graham crackers or digestive biscuits work well too.
Q3: Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt adds a similar tangy richness.
Creamy, Spiced, and Totally Irresistible!
These Biscoff Mini Cheesecakes are packed with warm, caramelized flavors and a buttery crunch, making them a perfect treat for any occasion. Whether you’re making them for a party or just to satisfy your sweet tooth, they’re guaranteed to impress!
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Preparation Time: 10 minutes
Baking Time: 18 minutes
Chilling Time: 3 hours
Total Time: 3 hours 30 minutes
Nutritional Information (Per Mini Cheesecake – 1 of 12 Servings)
- Calories: 250
- Protein: 4g
- Carbohydrates: 22g
- Fat: 16g
- Fiber: 1g
Enjoy every creamy, spiced, and caramelized bite of these Biscoff Mini Cheesecakes! 🍪🧁✨
Print
Biscoff Mini Cheesecakes
- Total Time: 28 minutes
Description
There’s nothing better than Biscoff Mini Cheesecakes—creamy, bite-sized cheesecakes with a buttery Biscoff cookie crust, rich spiced filling, and a drizzle of melted cookie butter. These indulgent treats are perfect for parties, holidays, or anytime you crave something sweet!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Crust:
- 1 ½ cups Biscoff cookie crumbs (about 20 cookies)
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Biscoff cookie butter, melted
- ½ cup sour cream
For the Topping:
- ¼ cup Biscoff cookie butter, melted
- Crushed Biscoff cookies (for garnish)
- Whipped cream (optional)
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix Biscoff cookie crumbs with melted butter until combined.
- Divide evenly among the liners, pressing firmly into the bottom.
- Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese, sugar, and cinnamon until smooth.
- Add eggs, one at a time, mixing just until incorporated.
- Stir in vanilla extract and melted Biscoff cookie butter.
- Fold in sour cream, mixing until smooth.
Step 3: Assemble & Bake
- Spoon the cheesecake batter evenly over the cooled crusts.
- Bake for 16-18 minutes, until centers are set but slightly jiggly.
- Turn off the oven and let cheesecakes cool inside for 10 minutes.
- Transfer to the fridge and chill for at least 3 hours (or overnight).
Step 4: Add the Topping
- Drizzle melted Biscoff cookie butter over the cheesecakes.
- Garnish with crushed Biscoff cookies and whipped cream, if desired.
Step 5: Serve & Enjoy!
- Remove from liners and enjoy these creamy, spiced mini cheesecakes!
Notes
- Use Room Temperature Ingredients – Ensures a smooth, creamy filling.
- Don’t Overmix the Batter – Prevents cracks and keeps the texture light.
- Chill for Best Flavor – Overnight chilling enhances the taste.
- For a No-Bake Version – Use a no-bake cheesecake recipe and refrigerate until firm.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Cuisine: American
