Mini Biscoff Cookie Butter Cheesecakes Recipe

Introduction

These Mini Biscoff Cookie Butter Cheesecakes combine a crunchy, buttery crust with a rich, creamy filling infused with the warm flavors of biscoff cookie butter. Perfectly portioned for parties or a sweet treat, these delightful cheesecakes are sure to please any dessert lover.

Ingredients

• 4 ounces biscoff cookies (about 15 cookies)
• 1 teaspoon light brown sugar
• 3 tablespoons unsalted butter, melted
• 12 ounces full-fat block cream cheese, room temperature
• 1/2 cup biscoff cookie butter
• 3/8 cup granulated sugar
• 1/4 cup sour cream, room temperature
• 2 tablespoons heavy cream, room temperature
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 large egg plus 1 large egg yolk, room temperature
• 1/4 cup biscoff cookie butter (for topping)

Instructions

1. Step 1: Preheat the oven to 375°F. Line a standard muffin pan with 12 muffin liners and set aside.
2. Step 2: Prepare the crust by placing biscoff cookies and brown sugar in a food processor. Pulse until you have fine crumbs with no large chunks remaining.
3. Step 3: Add melted butter to the crumbs and blend until combined and the mixture sticks together.
4. Step 4: Divide the crust mixture evenly among the muffin liners and press down firmly with the back of a spoon to form a solid base.
5. Step 5: Bake the crusts for 5 minutes. Remove from the oven and lower the oven temperature to 325°F. Let the crusts cool while you prepare the filling.
6. Step 6: In a large bowl, combine cream cheese, biscoff cookie butter, sugar, sour cream, heavy cream, vanilla extract, and salt. Beat with an electric mixer on medium speed until smooth.
7. Step 7: Add the egg and egg yolk, then beat on low speed just until combined.
8. Step 8: Spoon about 3 tablespoons of cheesecake filling onto each crust, filling the muffin liners nearly full. You may have some filling left over.
9. Step 9: Bake at 325°F for 15 minutes or until the edges are set but the centers still wobble slightly. Turn off the oven and let the cheesecakes sit inside with the door closed for 10 minutes.
10. Step 10: Crack the oven door open and let cheesecakes sit for another 10 minutes. Then transfer the pan to a wire rack and cool completely for about 1 hour.
11. Step 11: Refrigerate the cheesecakes for at least 2 hours or overnight to fully set.
12. Step 12: Once chilled, warm the remaining biscoff cookie butter in the microwave at 50% power until pourable.
13. Step 13: Drizzle or spoon about 1 teaspoon of warmed cookie butter onto each cheesecake.
14. Step 14: Chill cheesecakes for an additional 30 minutes to let the topping firm up, then let them rest at room temperature for 5 to 10 minutes before serving.

Tips & Variations

• Use a sharp knife warmed in hot water to slice the cheesecakes cleanly without cracking.
• For an extra crunch, sprinkle crushed biscoff cookies on top before serving.
• If you don’t have biscoff cookie butter, peanut butter or a creamy caramel spread can be a tasty substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, let the cheesecakes sit at room temperature for about 15 minutes before serving or warm gently in the microwave for a few seconds to soften the cookie butter topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator. This allows the flavors to meld and the texture to set perfectly.

Do I need to use a water bath for baking these cheesecakes?

No, a water bath isn’t necessary for this recipe. Baking them at 325°F with careful timing ensures the centers stay creamy while the edges firm up nicely.

Mini Biscoff Cookie Butter Cheesecakes Recipe

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★★★★★

4.8 from 126 reviews

Mini Biscoff Cookie Butter Cheesecakes are delightful individual-sized cheesecakes with a crumbly biscoff cookie crust, creamy cookie butter-infused filling, and a luscious cookie butter drizzle topping. Perfectly balanced with the sweet and spiced flavors of biscoff, these creamy treats are baked to set with a delicate wobble center, offering a smooth and indulgent dessert experience.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 45 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 4 ounces biscoff cookies (about 15 cookies)
• 1 teaspoon light brown sugar
• 3 tablespoons unsalted butter, melted

Cheesecake Filling

• 12 ounces full-fat block cream cheese, room temperature
• 1/2 cup biscoff cookie butter
• 3/8 cup granulated sugar
• 1/4 cup sour cream, room temperature
• 2 tablespoons heavy cream, room temperature
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 large egg plus 1 large egg yolk, room temperature

Topping

• 1/4 cup biscoff cookie butter

Instructions

1. Preheat and prepare muffin pan: Preheat your oven to 375°F. Line a standard 12-cup muffin pan with muffin liners and set aside.
2. Make the crust: Place biscoff cookies and light brown sugar in a food processor. Pulse until the mixture turns into fine crumbs with no large chunks.
3. Add melted butter to crumbs: Pour in the melted unsalted butter and blend until the crumbs start sticking together, forming a crumbly, moist mixture.
4. Form crusts: Evenly divide the crust mixture among the muffin liners and press firmly using the back of a spoon to create a solid crust base.
5. Bake crusts: Bake the crusts in the preheated oven for 5 minutes. Then remove the pan and reduce oven temperature to 325°F. Allow the crusts to cool while preparing the cheesecake filling.
6. Prepare the cheesecake filling: In a large bowl, combine cream cheese, biscoff cookie butter, granulated sugar, sour cream, heavy cream, vanilla extract, and salt. Using an electric handheld mixer, beat on medium speed until the mixture is smooth and creamy.
7. Add eggs carefully: Add the whole egg and egg yolk to the batter and mix on low speed just until fully incorporated, being careful not to overmix.
8. Fill muffin liners: Spoon approximately 3 tablespoons of cheesecake filling into each muffin liner, nearly filling them. Some batter may remain.
9. Bake cheesecakes: Return the pan to the oven at 325°F and bake for 15 minutes, or until the edges are set but centers slightly wobble when gently shaken.
10. Cool gradually in oven: Turn off the oven, close the door, and let cheesecakes rest inside for 10 minutes. Then crack the oven door and leave them for another 10 minutes.
11. Cool and chill: Transfer the pan to a wire rack and allow cheesecakes to cool completely for about 1 hour. Refrigerate for at least 2 hours or overnight to fully set.
12. Prepare and add topping: Gently heat the biscoff cookie butter topping in the microwave at 50% power until pourable. Spoon or drizzle about 1 teaspoon of cookie butter onto each cheesecake.
13. Set topping and serve: Chill cheesecakes for another 30 minutes to let the topping solidify. Before serving, let them rest at room temperature for 5 to 10 minutes for best texture and flavor.

Notes

• For best results, ensure all dairy ingredients are at room temperature to avoid lumps in the cheesecake batter.
• Do not overbake the cheesecakes; centers should have a slight wobble when done to keep them creamy.
• Baking the crust briefly ensures it holds together well without becoming soggy.
• Muffin liners help with easy removal and portion control for these mini cheesecakes.
• Chilling overnight enhances the flavor and texture dramatically.
• Use high-quality biscoff cookie butter for an authentic, rich flavor.

Keywords: mini cheesecake, biscoff cookie butter, dessert, easy cheesecake, individual cheesecakes, baked cheesecake, cookie butter dessert