Laura Mariano
Why Mini Biscoff Cheesecakes Are So Loved
Mini Biscoff cheesecakes combine the best of rich, creamy cheesecake with the unique caramelized, spiced flavor of Biscoff cookies and spread. Here’s why they’re such a crowd-pleaser:
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Perfect Bite-Sized Indulgence
The mini size makes them easy to enjoy without feeling too heavy — ideal for parties, gatherings, or just a little treat. -
Unique Flavor Profile
The signature caramelized cinnamon and spice notes from Biscoff add warmth and depth, making these cheesecakes stand out from traditional flavors. -
Textural Contrast
Crunchy Biscoff cookie crusts paired with smooth, velvety cheesecake create a delightful contrast that’s both satisfying and memorable. -
Versatility
They work as elegant desserts, casual snacks, or even festive treats, appealing to a wide variety of tastes. -
Nostalgic Comfort
For many, Biscoff evokes cozy memories and comfort, making these cheesecakes feel like a comforting yet sophisticated treat.
What Are Mini Biscoff Cheesecakes?
Mini Biscoff cheesecakes are individual-sized desserts that combine creamy cheesecake with the distinctive flavor of Biscoff cookies. These bite-sized treats typically feature a buttery, spiced Biscoff cookie crust, a rich and smooth cheesecake filling, and often a swirl or topping of Biscoff spread or crushed cookies for extra flavor and texture.
They are perfect for serving at parties or as a personal indulgence, offering the beloved caramelized cinnamon taste of Biscoff in a convenient, elegant cheesecake form.
Ingredients That Make Mini Biscoff Cheesecakes
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Biscoff Cookies (crushed) — for the buttery, spiced crust base
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Butter — to bind the crust and add richness
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Cream Cheese — the creamy, tangy main filling component
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Sugar — to sweeten the cheesecake filling
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Eggs — for structure and smooth texture
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Vanilla Extract — to enhance flavor depth
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Biscoff Spread — swirled into the cheesecake or used as a topping for that signature caramelized cinnamon flavor
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Heavy Cream or Sour Cream (optional) — adds creaminess and smoothness to the filling
Biscoff Choices: Which Biscoff Works Best for Mini Biscoff Cheesecakes?
Choosing the right Biscoff product depends on the role it plays in your cheesecake. Here’s a quick guide:
| Biscoff Type | Best Use in Cheesecakes | Why It Works Best |
|---|---|---|
| Biscoff Cookie Crumbs | Crust or crunchy topping | Provides a sturdy, flavorful, spiced base with great texture contrast |
| Biscoff Spread | Swirled in filling or topping | Adds creamy richness and intense caramelized cinnamon flavor |
| Whole Biscoff Cookies | Garnish or layering | Adds a decorative crunch and recognizable flavor bursts |
Best overall:
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For the crust, crushed Biscoff cookies mixed with butter are ideal for texture and flavor.
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For the filling and topping, Biscoff spread adds creamy depth and sweetness.
1. Prepare your equipment:
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Preheat your oven to 325°F (160°C).
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Line a mini muffin tin with paper liners or lightly grease each cup. This will make it easy to remove the cheesecakes later.
2. Make the crust:
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Place the Biscoff cookies in a food processor and pulse until they become fine crumbs. If you don’t have a food processor, place cookies in a ziplock bag and crush them with a rolling pin.
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In a medium bowl, mix the cookie crumbs with the melted butter until the crumbs are evenly coated and hold together when pressed.
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Spoon about 1 to 1 ½ tablespoons of the crumb mixture into each mini muffin cup.
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Use the back of a spoon or the bottom of a small glass to firmly press the crumbs down, creating an even crust layer.
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Bake the crusts in the preheated oven for 5 minutes. This helps them set and become slightly crisp.
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Remove from oven and allow to cool slightly while you prepare the filling.
3. Make the cheesecake filling:
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In a large mixing bowl, beat the softened cream cheese using an electric mixer or stand mixer on medium speed until smooth and creamy (about 2-3 minutes). Make sure there are no lumps.
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Add the granulated sugar and beat again until fully combined and fluffy.
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Add the eggs one at a time, beating well after each addition. This helps keep the batter smooth and prevents cracking.
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Mix in the vanilla extract.
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(Optional) Add sour cream or heavy cream to the batter and mix gently; this adds extra creaminess and smooth texture.
4. Incorporate the Biscoff spread:
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Warm the Biscoff spread slightly in the microwave (about 15-20 seconds) to make it easier to mix.
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Add half of the Biscoff spread directly into the batter and gently fold it in or swirl it using a spatula for a marbled effect. You can also mix it all in for uniform flavor.
5. Assemble the cheesecakes:
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Spoon the cheesecake filling evenly over the baked and cooled crusts, filling each mini muffin cup almost to the top.
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If you like, add a small dollop of remaining Biscoff spread on top and swirl it lightly with a toothpick for decoration.
6. Bake the cheesecakes:
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Place the mini muffin tin in the oven and bake for 18-20 minutes. The centers should be almost set but still slightly jiggly when you gently shake the pan. Overbaking can cause cracks or dryness.
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Turn off the oven and leave the cheesecakes inside for 10 minutes with the door slightly open to cool gradually. This helps prevent cracking.
7. Chill and set:
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Remove the tin from the oven and let cheesecakes cool to room temperature.
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Transfer the tin to the refrigerator and chill for at least 2 hours, preferably overnight, to allow the cheesecakes to fully set and firm up.
8. Serve:
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Once chilled, carefully remove the mini cheesecakes from the tin.
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Top each with a small spoonful of Biscoff spread, crushed Biscoff cookies, or a drizzle of caramel if desired.
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Serve cold and enjoy the creamy, spiced goodness!
What to Serve With Mini Biscoff Cheesecakes?
1. Fresh Berries
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Strawberries, raspberries, or blueberries add a bright, juicy contrast to the rich, spiced cheesecake.
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A simple berry compote or fresh berries tossed with a little lemon juice works beautifully.
2. Whipped Cream
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Light, airy whipped cream balances the cheesecake’s density and adds a creamy texture.
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You can also flavor it lightly with vanilla or a pinch of cinnamon.
3. Caramel or Butterscotch Sauce
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Drizzling warm caramel or butterscotch sauce enhances the caramelized notes of Biscoff.
4. Coffee or Espresso
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Serving mini cheesecakes alongside a strong cup of coffee or espresso complements the cinnamon and caramel flavors perfectly.
5. Nuts
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Toasted pecans, walnuts, or almonds add a crunchy contrast and nutty flavor.
6. Ice Cream
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A scoop of vanilla or cinnamon ice cream can make it a more indulgent dessert experience.
7. Chocolate Sauce or Shavings
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A drizzle of dark chocolate sauce or a sprinkle of chocolate shavings pairs well with the spice and sweetness of Biscoff.
Mini Biscoff Cheesecakes for the Holidays & Celebrations
Why They’re Perfect:
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Individual Portions: Easy to serve and share — no cutting needed, making party prep and cleanup simple.
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Festive Flavors: The warm, spiced caramel notes of Biscoff complement classic holiday flavors like cinnamon, nutmeg, and gingerbread.
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Elegant Presentation: Their bite-sized size makes them look sophisticated on dessert tables and perfect for fancy gatherings.
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Customizable: Easy to dress up with seasonal toppings like crushed candy canes, nuts, or holiday sprinkles.
Holiday Serving & Decoration Ideas:
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Topping with Festive Crunch: Add crushed peppermint candy, toasted pecans, or edible gold dust for sparkle.
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Drizzle with Holiday Sauces: Warm caramel, chocolate ganache, or even a cranberry glaze for a pop of color.
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Serve with Mulled Wine or Spiced Cider: The cozy spices in these drinks pair beautifully with Biscoff flavors.
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Use Festive Liners: Choose red, green, or metallic cupcake liners to match the season.
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Add Whipped Cream with a Cinnamon Dusting: Gives a snowy, festive touch.
Make-Ahead & Storage Tips for Parties:
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These cheesecakes can be made a day or two in advance and stored in the fridge, making your holiday prep stress-free.
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Transport easily in a covered container, perfect for potlucks and gatherings.
Troubleshooting Common Issues
Troubleshooting guide for common issues when making Mini Biscoff Cheesecakes:
| Problem | Fix |
|---|---|
| Crust is too crumbly or falls apart | Make sure to use enough melted butter to bind crumbs. Press firmly into pan before baking. Bake crust briefly before filling to help set it. |
| Cheesecake cracks on top | Avoid overmixing the batter. Bake at a lower temperature (325°F/160°C). Don’t overbake — cheesecake should still jiggle slightly when done. Let cool gradually in the oven with the door ajar. |
| Cheesecake is too dense | Beat cream cheese until very smooth before adding other ingredients. Don’t overmix after adding eggs. Adding a little sour cream or heavy cream can help lighten texture. |
| Cheesecake is soggy | Bake crust first to crisp it up. Avoid adding too much liquid in the filling. Chill cheesecakes fully before serving to set. |
| Cheesecake sticks to pan | Use paper liners or grease the pan well. Let cheesecakes cool completely before removing. Use a small knife to gently loosen edges if needed. |
| Biscoff spread doesn’t swirl well | Warm Biscoff spread slightly before swirling for easier mixing. Use a toothpick or skewer for gentle, delicate swirls. |
Mini Biscoff Cheesecakes
Equipment
- Mini muffin tin or mini cheesecake pan
- Paper liners (optional)
- Mixing bowls
- Electric mixer or stand mixer
- Food processor or rolling pin (for crushing cookies)
- Measuring Cups and Spoons
- Spatula
- Oven
Ingredients
- 1 ½ cups Biscoff cookie crumbs (about 20-25 cookies, finely crushed)
- 5 tablespoons unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Biscoff spread (plus extra for topping)
- Optional: ¼ cup sour cream or heavy cream (for extra creaminess)
Instructions
- Preheat ovento 325°F (160°C). Line a mini muffin tin with paper liners or grease well.
- Make the crust:Mix 1½ cups Biscoff cookie crumbs with 5 tablespoons melted butter until well combined.Press about 1 to 1½ tablespoons of the crumb mixture firmly into the bottom of each muffin cup.Bake for 5 minutes, then remove and let cool slightly.
- Prepare the filling:Beat 16 oz softened cream cheese until smooth and creamy.Add ¾ cup sugar and mix until combined.Add 2 eggs, one at a time, beating well after each addition.Mix in 1 teaspoon vanilla extract.(Optional) Add ¼ cup sour cream or heavy cream and mix until smooth.
- Add Biscoff spread:Warm ½ cup Biscoff spread slightly to soften.Fold it gently into the cheesecake batter or swirl for a marbled effect.
- Fill the crusts:Spoon the cheesecake filling evenly over the crusts in the muffin tin.
- Bake:Bake for 18-20 minutes, until centers are almost set but still slightly jiggly.Turn off the oven and leave cheesecakes inside with door slightly open for 10 minutes.
- Cool and chill:Remove from oven and let cool to room temperature.Refrigerate for at least 2 hours or overnight until fully set.
- Serve:Top each mini cheesecake with a dollop of Biscoff spread or crushed Biscoff cookies before serving.
Notes
- Room Temperature Ingredients: Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Biscoff Spread: Warm the Biscoff spread slightly (10-15 seconds in microwave) to make it easier to swirl or fold into the batter.
- Prevent Cracking: Avoid overmixing the batter and don’t overbake. The cheesecake should still jiggle slightly when done.
- Crust Alternatives: You can substitute the Biscoff cookie crumbs with graham cracker crumbs or digestive biscuits, but the unique flavor will be different.
- Storage: Store mini cheesecakes covered in the refrigerator for up to 4 days. They can also be frozen for up to 1 month—thaw overnight in the fridge before serving.
- Serving: Bring to room temperature for 10-15 minutes before serving for the best flavor and texture.
- Make Ahead: These cheesecakes can be made a day in advance, making them perfect for parties and holidays.
