It looks like you’re interested in a recipe for Mini Biscoff Cheesecakes! Let’s dive into a rich, creamy, and absolutely irresistible dessert that combines the deep caramelized flavor of Biscoff cookies with the smooth decadence of cheesecake.
These little cheesecakes are perfect for any occasion—whether you’re hosting a dinner party, celebrating a special moment, or just indulging in a sweet treat for yourself. The best part? They’re made in individual portions, so everyone gets their own perfectly creamy cheesecake with a buttery, spiced Biscoff crust.
Now, let’s get baking!
Why You’ll Love This Recipe
- Simple & Elegant – These cheesecakes look like they came straight from a bakery but are surprisingly easy to make.
- No Water Bath Needed – Unlike traditional cheesecakes, these mini versions bake beautifully without the hassle of a water bath.
- Packed with Biscoff Flavor – From the crust to the cheesecake filling and topping, every bite is loaded with that signature caramelized spice flavor.
- Perfect for Any Occasion – Whether it’s a casual weekend dessert or a fancy gathering, these mini cheesecakes will impress.
- Make-Ahead Friendly – You can prepare them in advance, making them a great dessert option for busy schedules.
Ingredients You’ll Need
For the Biscoff Crust:
- 1 ½ cups Biscoff cookie crumbs
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 12 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup sour cream
- ¼ cup Biscoff spread
For the Topping:
- ½ cup Biscoff spread, melted
- Biscoff cookie crumbs, for garnish
- Whipped cream, for serving (optional)
How to Make Mini Biscoff Cheesecakes
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. This makes it easier to remove the cheesecakes once they’ve set.
In a bowl, mix the Biscoff cookie crumbs with melted butter until the mixture looks like wet sand. This ensures the crust holds together once baked.
Scoop about 1 tablespoon of the crust mixture into each liner and press it down firmly using the back of a spoon or a small glass. A firm crust helps create a solid base for your cheesecake.
Bake the crusts for 5 minutes, then let them cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Scraping down the sides of the bowl ensures everything is evenly mixed.
Add in the vanilla extract, egg, sour cream, and Biscoff spread, mixing until everything is fully incorporated. Be careful not to overmix, as too much air can cause cracks in your cheesecakes.
Step 3: Bake the Mini Cheesecakes
Spoon the cheesecake batter evenly over the cooled crusts, filling each liner about ¾ full.
Bake for 15-18 minutes, or until the centers are set but still slightly jiggly. Overbaking can cause cracks, so keep an eye on them!
Once baked, let the cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate for at least 3 hours, or overnight for the best texture.
Step 4: Add the Biscoff Topping
Once the cheesecakes are fully chilled, melt the Biscoff spread in the microwave for about 20-30 seconds, until smooth and pourable.
Drizzle or spread the melted Biscoff over each cheesecake, then sprinkle with extra cookie crumbs for a crunchy finish.
For an extra indulgent touch, top each cheesecake with a dollop of whipped cream before serving.
Helpful Tips for the Best Mini Biscoff Cheesecakes
- Use Room Temperature Ingredients – Softened cream cheese blends more smoothly, preventing lumps in your batter.
- Don’t Overmix – Beating too much air into the batter can cause your cheesecakes to rise and fall, leading to cracks.
- Chill for the Best Texture – The longer these cheesecakes chill, the creamier they become. Overnight is ideal!
- Neat Crusts – Pressing the crust mixture firmly helps prevent crumbling when you remove the cheesecakes from the liners.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Chill Time: 3 hours
- Total Time: About 3 hours 30 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Chilling is Key – These mini cheesecakes need at least 3 hours in the fridge to set properly, but overnight chilling will give you the creamiest texture.
- No Muffin Liners? No Problem! – If you don’t have cupcake liners, lightly grease your muffin tin and use parchment paper strips to help lift the cheesecakes out easily.
- Melted Biscoff Spread Tips – Microwave the Biscoff spread in 10-second intervals, stirring in between, to prevent overheating.
- Want an Extra Crunchy Crust? – Add an additional 2 tablespoons of Biscoff crumbs to the crust mixture for a slightly thicker base.
- Decorating Ideas – Drizzle melted chocolate over the top or add crushed Biscoff cookies for extra texture and flavor.
Storage Instructions
Refrigerator:
Store these mini cheesecakes in an airtight container in the fridge for up to 5 days.
Freezer:
For longer storage, freeze them (without toppings) in an airtight container for up to 3 months. Thaw overnight in the fridge before adding the Biscoff drizzle.
Frequently Asked Questions
Can I Make These Without a Muffin Tin?
Yes! You can use a silicone mold or small ramekins, but using cupcake liners makes removal much easier.
Can I Use Another Cookie for the Crust?
Absolutely! Graham crackers or digestive biscuits can work, but you’ll miss out on that extra Biscoff flavor.
Do I Have to Use Sour Cream?
Sour cream adds creaminess and a slight tang, but you can substitute it with Greek yogurt.
Can I Make These in Advance?
Yes! These mini cheesecakes actually taste better the next day, making them perfect for meal prepping desserts.
Related Recipes
If you loved these Mini Biscoff Cheesecakes, here are a few more desserts you’ll enjoy:
Final Thoughts
These Mini Biscoff Cheesecakes are a must-try for any cheesecake lover. They’re rich, creamy, and packed with that irresistible caramelized cookie flavor. Whether you’re making them for a special occasion or just treating yourself, they’re sure to be a hit.
So grab your ingredients, preheat your oven, and enjoy the magic of homemade Biscoff cheesecake! Let me know how yours turn out in the comments. Happy baking!
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Mini Biscoff Cheesecakes – Creamy, Rich & Irresistible!
Description
It looks like you’re interested in a recipe for Mini Biscoff Cheesecakes! Let’s dive into a rich, creamy, and absolutely irresistible dessert that combines the deep caramelized flavor of Biscoff cookies with the smooth decadence of cheesecake.
These little cheesecakes are perfect for any occasion—whether you’re hosting a dinner party, celebrating a special moment, or just indulging in a sweet treat for yourself. The best part? They’re made in individual portions, so everyone gets their own perfectly creamy cheesecake with a buttery, spiced Biscoff crust.
Now, let’s get baking!
Ingredients
For the Biscoff Crust:
- 1 ½ cups Biscoff cookie crumbs
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 12 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup sour cream
- ¼ cup Biscoff spread
For the Topping:
- ½ cup Biscoff spread, melted
- Biscoff cookie crumbs, for garnish
- Whipped cream, for serving (optional)
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. This makes it easier to remove the cheesecakes once they’ve set.
In a bowl, mix the Biscoff cookie crumbs with melted butter until the mixture looks like wet sand. This ensures the crust holds together once baked.
Scoop about 1 tablespoon of the crust mixture into each liner and press it down firmly using the back of a spoon or a small glass. A firm crust helps create a solid base for your cheesecake.
Bake the crusts for 5 minutes, then let them cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Scraping down the sides of the bowl ensures everything is evenly mixed.
Add in the vanilla extract, egg, sour cream, and Biscoff spread, mixing until everything is fully incorporated. Be careful not to overmix, as too much air can cause cracks in your cheesecakes.
Step 3: Bake the Mini Cheesecakes
Spoon the cheesecake batter evenly over the cooled crusts, filling each liner about ¾ full.
Bake for 15-18 minutes, or until the centers are set but still slightly jiggly. Overbaking can cause cracks, so keep an eye on them!
Once baked, let the cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate for at least 3 hours, or overnight for the best texture.
Step 4: Add the Biscoff Topping
Once the cheesecakes are fully chilled, melt the Biscoff spread in the microwave for about 20-30 seconds, until smooth and pourable.
Drizzle or spread the melted Biscoff over each cheesecake, then sprinkle with extra cookie crumbs for a crunchy finish.
For an extra indulgent touch, top each cheesecake with a dollop of whipped cream before serving.
Notes
- Chilling is Key – These mini cheesecakes need at least 3 hours in the fridge to set properly, but overnight chilling will give you the creamiest texture.
- No Muffin Liners? No Problem! – If you don’t have cupcake liners, lightly grease your muffin tin and use parchment paper strips to help lift the cheesecakes out easily.
- Melted Biscoff Spread Tips – Microwave the Biscoff spread in 10-second intervals, stirring in between, to prevent overheating.
- Want an Extra Crunchy Crust? – Add an additional 2 tablespoons of Biscoff crumbs to the crust mixture for a slightly thicker base.
- Decorating Ideas – Drizzle melted chocolate over the top or add crushed Biscoff cookies for extra texture and flavor.