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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/mini-biscoff-cookie-butter-cheesecakes-recipe/