Go Back

Mini Biscoff Cheesecakes

Mini Biscoff cheesecakes with a crisp cookie crust and creamy cookie-butter filling, baked until just set and chilled for clean slices. Finished with a warm Biscoff spread drizzle and a whole Biscoff cookie pressed on top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
chilling 3 hours
Total Time 3 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: Belgian-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For Biscoff crust
  • 1.5 cup Biscoff cookies Crushed to fine crumbs.
  • 3 tbsp unsalted butter Melted.
  • 2 tbsp sugar
For Biscoff cheesecake filling
  • 16 oz cream cheese Softened.
  • 0.5 cup granulated sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 0.33 cup Biscoff cookie butter
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
For topping
  • 0.33 cup Biscoff spread Warmed.
  • 12 Biscoff cookies Whole cookies for pressing on top.

Equipment

  • 1 sheet pan

Method
 

Prep & bake crust
  1. Preheat oven to 325°F and line a 12-cup muffin tin with liners, keeping the liners seated for easy unmolding.
  2. Combine crushed Biscoff cookies, melted unsalted butter, and sugar, then press the mixture firmly into each liner to form an even base.
  3. Bake the crusts for 5 minutes at 325°F, using a light golden look as your visual cue.
Mix filling & bake cheesecakes
  1. Beat softened cream cheese and granulated sugar until smooth, scraping the bowl so no lumps remain.
  2. Add eggs one at a time and beat just until incorporated to keep the filling creamy.
  3. Stir in sour cream, Biscoff cookie butter, vanilla extract, and cinnamon until fully blended.
  4. Divide the filling among the muffin cups, then bake 18–20 minutes at 325°F until the centers are just set with a slight jiggle.
Chill, top, and serve
  1. Cool the mini cheesecakes to room temperature, then refrigerate for 3 hours to firm up.
  2. Warm the Biscoff spread until pourable, then drizzle over each cheesecake.
  3. Press a whole Biscoff cookie into each top for a sealed, textured finish before serving.

Notes

For the cleanest set, avoid overbaking: pull them when the centers are just set and still slightly jiggly. Refrigerate covered up to 4 days. Freeze cheesecakes without the topping cookies for up to 2 months, then thaw in the fridge and add the warm Biscoff spread and cookie topping after thawing. For a lighter option, use reduced-fat cream cheese (texture will be slightly softer but still works).