Introduction

These Mini Biscoff Cheesecakes are a delightful treat combining the rich flavor of Biscoff cookies with a creamy cheesecake filling. Perfectly sized for sharing or enjoying as a personal indulgence, they feature a crunchy cookie crust, smooth filling, and a luscious whipped Biscoff topping.

A small cupcake with three main layers sits centered on a white plate against a white marbled background. The bottom layer is a crumbly dark brown crust, followed by a light beige cheesecake layer with a slightly rough texture. On top of the cheesecake, smooth caramel sauce drips down the sides in a glossy, rich brown color, partially covering the upper edge of the cheesecake. A swirl of creamy beige frosting with small specks is piped on top, crowned with a small round biscuit crumb embedded on one side. Small cookie crumbs are scattered around the plate and cup cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Biscoff Cookie Crust:

75 gr Unsalted Butter, melted
150 gr Biscoff Cookies

Biscoff Cheesecake:

500 gr Cream Cheese, at room temperature
180 ml Sour Cream, at room temperature
150 ml Biscoff Spread, melted
75 gr Brown Sugar
½ teaspoon Speculoos Spices
2 Eggs, at room temperature

Biscoff Whipped Cream Topping:

80 ml Biscoff Spread (1), for the glaze
45 ml Biscoff Spread (2), for the whipped cream
240 ml Heavy / Thickened Cream
6 Biscoff Cookies

Instructions

Step 1: Melt the butter in a small bowl and let it cool. Crush the Biscoff cookies finely using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the cookie crumbs with the melted butter until it resembles wet sand.
Step 2: Line a muffin or mini cheesecake pan with paper liners. Divide the crust mixture evenly among the liners and press firmly using your fingers, spoon back, or the bottom of a cup. Chill in the fridge to set.
Step 3: Preheat the oven to 140°C (285°F). In a large bowl or stand mixer, beat the cream cheese and sour cream until smooth and lump-free.
Step 4: Add the melted Biscoff spread, brown sugar, and Speculoos spices to the cream cheese mixture and mix until just combined. Add the eggs last, mixing slowly to incorporate without adding too much air.
Step 5: Spoon the cheesecake mixture over the chilled crusts. Tap the pan against the counter to release any air bubbles.
Step 6: Bake on the lowest oven rack for 20 to 25 minutes. The centers should remain slightly wobbly. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 30 minutes.
Step 7: Remove from oven and allow to cool at room temperature for 30 minutes. Then transfer to the fridge to chill for at least 1 hour.
Step 8: For the glaze, gently warm the 80 ml Biscoff spread until liquid and pour a small amount over each cheesecake. Refrigerate until set.
Step 9: Melt the 45 ml Biscoff spread for the whipped cream slightly and let it cool. Whip the cold heavy cream with the Biscoff spread until stiff peaks form, then chill.
Step 10: Pipe the whipped cream over the cheesecakes. Garnish with crushed Biscoff cookies and half a cookie pressed into the topping.

Tips & Variations

Use speculoos spice mix if available; alternatively, a combination of cinnamon, nutmeg, and ground cloves works well.
For a lighter topping, fold some whipped cream into the Biscoff spread instead of fully mixing it in.
If you don’t have mini cheesecake pans, regular muffin pans with liners work perfectly.
Chill cheesecakes overnight for a firmer texture and more developed flavors.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 10 minutes before serving. You can also freeze the un-topped cheesecakes for up to 1 month; thaw overnight in the fridge and add the whipped cream topping just before serving.

How to Serve

A single cupcake is shown on a white speckled round plate over a white marbled surface. The cupcake has three main layers: a dark brown crumbly base, a thick light brown middle layer with a dense texture, and a shiny caramel-colored drip layer on top that runs slightly down the sides. The cupcake is topped with a light cream-colored swirled frosting sprinkled with small brown crumbs. A small round biscuit with a textured edge is placed leaning on the frosting. The background has a soft, bright look with blurred cupcakes in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff cookies for the crust?

Yes, you can substitute with graham crackers or digestive biscuits, but the unique caramel flavor of Biscoff cookies is what gives this recipe its signature taste.

Why should the eggs be added slowly and mixed gently?

Mixing eggs gently prevents incorporating too much air into the batter, which helps avoid cracks and ensures a smooth, creamy cheesecake texture.