Introduction

These Mini Biscoff Cheesecakes are a delightful treat combining creamy cheesecake with the rich, spiced flavor of Biscoff cookies. Perfectly portioned and topped with cookie butter and crunchy crumbs, they make a decadent dessert for any occasion.

The image shows small round cheesecakes on a white plate set on a white marbled surface. Each cheesecake has three main layers: a crumbly brown cookie crust at the bottom, a thick light brown creamy layer in the middle, and a smooth caramel-colored layer on top. On top of the caramel layer is a swirl of white whipped cream, sprinkled with crumbs of the brown cookies. A whole square brown cookie is placed upright, slightly inserted into the whipped cream on each cheesecake. Crumbs are scattered around the plate, adding texture to the scene. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Biscoff cookie crumbs
2 tbsp granulated sugar
6 tbsp salted butter (melted)
16 oz cream cheese (room temperature)
1 ¾ cup powdered sugar
1 cup Biscoff spread (cookie butter)
2 tsp vanilla extract
1 cup heavy cream
¾ cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
¾ cup Biscoff spread (cookie butter)
2 tbsp Biscoff cookie crumbs
12 Biscoff cookies (halved)

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a bowl, combine 2 cups of Biscoff cookie crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix well until the crumbs are evenly coated.
Step 2: Press the crumb mixture firmly into the bottoms of a mini cheesecake pan or lined muffin tins to form the crust. Bake for 8-10 minutes, then set aside to cool.
Step 3: In a large mixing bowl, beat the room temperature cream cheese with 1 ¾ cups powdered sugar until smooth and creamy. Add 1 cup Biscoff spread and 2 teaspoons vanilla extract, mixing until fully incorporated.
Step 4: In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
Step 5: Spoon or pipe the cheesecake filling evenly over the cooled crusts in the mini pans. Refrigerate for at least 4 hours or overnight to set firmly.
Step 6: For the topping, whip ¾ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form. Add ¾ cup Biscoff spread and mix gently until combined and fluffy.
Step 7: Pipe or spread the Biscoff whipped topping onto the set cheesecakes. Sprinkle with 2 tablespoons Biscoff cookie crumbs and garnish each with half a Biscoff cookie.
Step 8: Chill the mini cheesecakes for an additional 30 minutes before serving to allow the topping to set slightly.

Tips & Variations

Use full-fat cream cheese for the creamiest texture.
Swap out Biscoff spread for peanut butter to create a different flavor twist.
For a gluten-free version, use gluten-free Biscoff-style cookies or substitute with gluten-free graham crackers.
Serve chilled with a drizzle of melted chocolate for extra indulgence.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. Cover with plastic wrap or place in an airtight container to prevent them from absorbing fridge odors. Allow cheesecakes to sit at room temperature for 10-15 minutes before serving for the best texture. They can be frozen for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a group of small round cheesecakes on a white plate over a white marbled surface. Each cheesecake has three layers: a crumbly brown cookie base at the bottom, a thick light brown creamy cheesecake layer in the middle, and a smooth darker brown caramel or chocolate layer on top. On the top center sits a swirl of white whipped cream sprinkled with crushed cookie crumbs. A square-shaped brown cookie is placed upright into the whipped cream, adding texture and height to each cheesecake. The overall look is neat with a crumb sprinkling around the cheesecakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, these cheesecakes are great for making ahead. Prepare them fully and refrigerate overnight or up to 3 days before serving. This allows the flavors to meld and the cheesecakes to set perfectly.

What can I use if I don’t have Biscoff spread?

If you don’t have Biscoff spread, you can substitute with peanut butter or another cookie butter spread. Keep in mind the flavor will change, but the creamy consistency will remain similar.

Mini Biscoff Cheesecakes Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

These Mini Biscoff Cheesecakes are a delightful no-bake dessert featuring a buttery Biscoff cookie crumb crust and a creamy cheesecake filling infused with rich Biscoff cookie butter. Topped with whipped cream and extra cookie crumbs, these bite-sized cheesecakes are perfect for parties or a sweet indulgence any time.

Author: Zane
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling)
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

2 cups Biscoff cookie crumbs
2 tbsp granulated sugar
6 tbsp salted butter, melted

Cheesecake Filling

16 oz cream cheese, room temperature
1 ¾ cup powdered sugar
1 cup Biscoff spread (cookie butter)
2 tsp vanilla extract

Whipped Cream Topping

1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

Additional Toppings

¾ cup heavy cream
¾ cup Biscoff spread (cookie butter)
2 tbsp Biscoff cookie crumbs
12 Biscoff cookies, halved

Instructions

Prepare the crust: In a mixing bowl, combine 2 cups of Biscoff cookie crumbs with 2 tablespoons sugar and 6 tablespoons melted salted butter. Mix until the crumbs are evenly coated and hold together when pressed.
Form the crust base: Press the crumb mixture firmly into the bottom of mini cheesecake liners or a mini muffin pan to create an even layer. Chill in the refrigerator while making the filling.
Make the cheesecake filling: In a large bowl, beat 16 ounces of room temperature cream cheese until smooth. Gradually add 1 ¾ cups powdered sugar, then add 1 cup Biscoff spread and 2 teaspoons vanilla extract. Mix until creamy and fully combined.
Whip the cream for filling: In a separate bowl, whip 1 cup heavy cream to soft peaks, then gently fold it into the cheesecake mixture until smooth and fluffy.
Assemble the cheesecakes: Spoon or pipe the cheesecake filling over the chilled crusts in your mini liners or muffin pan, smoothing the tops. Refrigerate for at least 4 hours or overnight to set.
Prepare the whipped topping: Just before serving, whip ¾ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract to soft peaks.
Garnish the cheesecakes: Spread ¾ cup Biscoff spread gently on top of each set cheesecake or drizzle it decoratively. Add a dollop of whipped cream topping and sprinkle with 2 tablespoons Biscoff cookie crumbs and place a halved Biscoff cookie on each cheesecake.
Serve: Keep the mini cheesecakes chilled until ready to serve. Enjoy these creamy, crunchy, and decadent mini treats!