Mini Biscoff Cheesecakes
Mini Biscoff Cheesecakes are delightful bite-sized desserts that combine the creamy richness of classic cheesecake with the warm, caramelized cinnamon spice flavor of Biscoff cookies. Featuring a buttery, crunchy Biscoff cookie crust and a smooth, velvety cheesecake filling swirled or topped with luscious Biscoff spread, these mini treats offer a perfect balance of texture and taste. Ideal for parties, holidays, or anytime you want an elegant yet comforting dessert, Mini Biscoff Cheesecakes are easy to make, visually appealing, and irresistibly delicious.
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.