Introduction

Mini Biscoff Cheesecakes are a delightful treat that combines the rich, creamy texture of classic cheesecake with the warm, spiced flavor of Biscoff cookies and spread. These individual-sized desserts are perfect for parties or as a special indulgence any time you crave something sweet and comforting.

The image shows several small round cheesecakes on a white rectangular tray with a white marbled texture background. Each cheesecake has three layers: a crumbly brown biscuit base, a light tan creamy middle layer, and a smooth layer of caramel on top. On top of the caramel layer, there is a swirl of white whipped cream sprinkled with fine crumbs of the same biscuit. A whole square brown biscuit with ridged edges is placed upright in the whipped cream. There are crumb sprinkles scattered on the tray around the cheesecakes. 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), for topping

2 tbsp Biscoff cookie crumbs, for garnish

12 Biscoff cookies, halved, for topping

Instructions

Step 1: In a mixing bowl, combine the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Portion the mixture into your mini cheesecake pan using a small cookie scoop (about 1 tablespoon each). Firmly press the crumbs into the bottom of each pan to form the crust. Set aside.

Step 2: In a large bowl, use an electric hand mixer to beat the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Add 1 cup of heavy cream and whip the mixture on medium-high speed until it thickens and becomes light and fluffy.

Step 3: Fill a piping bag with the cheesecake mixture and pipe it onto the cookie crusts, slightly above the top edge of the pans. Refrigerate the mini cheesecakes for at least 12 hours or overnight. Once chilled, carefully remove the cheesecakes from the pan.

Step 4: To prepare the whipped cream topping, whip ¾ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract using an electric mixer until medium-stiff peaks form. Transfer the whipped cream to a piping bag fitted with a Wilton 1M tip.

Step 5: Warm the remaining ¾ cup of Biscoff spread in the microwave for about 30 seconds to soften it slightly. To assemble, either pipe or spoon the melted Biscoff spread over each cheesecake. Add a small swirl of whipped cream on top, sprinkle with Biscoff cookie crumbs, and finish by placing half a Biscoff cookie on each cheesecake.

Tips & Variations

Use room temperature cream cheese for a smoother, lump-free cheesecake batter.

Chilling the cheesecakes overnight improves the texture and flavor development.

Try adding a pinch of cinnamon to the crust for an extra warm spice note.

Substitute heavy cream with whipped coconut cream for a dairy-free version.

FAQs

Can I make these cheesecakes without a mini cheesecake pan?

Yes, you can use a mini muffin pan lined with paper cups or small silicone molds. Just ensure to press the crust firmly and handle the cheesecakes gently when removing them.

Can I use a different cookie instead of Biscoff?

Certainly! You can substitute with graham cracker crumbs, gingersnap cookies, or any spiced biscuit for a twist on the flavor, but the signature taste will be different from classic Biscoff cheesecakes.