• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Plum
  • Home
  • Recipes
    • Baking Basics
    • Bars & Brownies
    • Breads & Breakfasts
    • Cakes & Cupcakes
    • Cookies
    • Donuts & Muffins
    • Pies & Tarts
    • Savory
    • Miscellaneous
  • Newsletter
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Newsletter
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    The Cozy Plum » Recipes » Cakes & Cupcakes

    Mini Biscoff Cheesecake

    Published: Dec 10, 2021 · Modified: Nov 26, 2022 by Callan Wenner · This post may contain affiliate links · Leave a Comment

    125 shares
    • Facebook
    • Yummly
    Jump to Recipe
    A bite is removed from a mini cheesecake. Three sit on a small cake stand.

    This Mini Biscoff Cheesecake recipe is made with a ground Biscoff cookie cheesecake crust, creamy cookie butter cheesecake filling, and is topped with melted Biscoff spread and whipped cream. It's creamy, tangy, and packed with warm, caramelized flavors and is the perfect addition to a party or holiday gathering.

    Why You'll Love This Recipe

    Individual Biscoff cheesecakes - Who doesn't want their own personal dessert? Rather than a more laborious full cheesecake, I decided to get personal with these mini speculoos cheesecakes. They're perfect for any type of gathering and are sure to please a crowd.

    Lotus Biscoff flavor - These baked cheesecake cups are packed with a warm, caramelized flavor. Biscoff cookies are ground with butter to create a warm, spiced cookie base. Cookie butter (Biscoff spread) is added to the cheesecake filling, baked to perfection, then topped with melted cookie butter once cooled!

    Perfect textures - the Speculoos cheesecake filling is dense, yet creamy, with a perfectly spiced crunchy, buttery crust. Add on the airy cloud of whipped cream and slight crunch of the extra cookies and you've got a ton of texture in every bite.

    Try some more Biscoff cookie butter recipes:

    • Easy Biscoff Blondies
    • Cookie Butter Cookies
    • Biscoff Truffles

    What is Speculoos and Biscoff?

    Traditionally a Belgian cookie, they're called biscoff cookies in the U.S. and speculoos cookies in Europe and the rest of the world. They are typically served with tea and coffee, and you'll oftentimes get them handed to you on flights.

    Cookie butter, which is used in the filling and drizzled on the top, is made out of the crispy spiced shortbread cookies, ground and pulverized until the cookies break down, fats release, and a spreadable consistency forms. 

    Cookie butter is the texture and consistency of creamy peanut butter. But, it has the flavor of biscoff, which is a warm-spiced, cinnamon-y caramelized flavor. It is simply one of the best things you'll ever eat!

    Jump to:
    • Why You'll Love This Recipe
    • What is Speculoos and Biscoff?
    • Ingredients
    • Suggested Tools
    • How to Make This Recipe
    • Substitutions and Variations
    • Expert Tips
    • Storage
    • Recipe FAQs
    • More Cheesecake Recipes You'll Love
    • 📖Recipe
    • Come Bake With Us!

    Ingredients

    Ingredients for mini Biscoff cheesecakes.
    • Biscoff spread. This recipe uses the creamy version, but you can also use the version with cookie bits. I typically buy the Trader Joes cookie butter, as it is a bit more wallet friendly than Lotus brand, but use whatever you can find! You can also order cookie butter online if you can't find any in stores.
    • Biscoff cookies. In the U.S., you will primarily find Lotus brand biscoff cookies in the grocery stores.
    • Cream cheese. Full fat, and preferably Philadelphia brand. This needs to be at a full room temperature. I set mine out about 6-8 hours before I plan to bake.
    • Sour cream. Also full fat and at a true room temperature.
    • Large eggs. Two of them, at a full room temperature.
    • Unsalted butter. Melted - this is what binds the crust.
    • Sugars. Granulated for the cheesecake and crust, powdered sugar for the whipped cream topping.

    See recipe card for full ingredients list and quantities.

    Using Room Temperature Ingredients

    The reason I mention this with every dairy ingredient above is because room temperature ingredients homogenize best. If any of the dairy ingredients are cold, you will be left with a lumpy batter. Trying to get the lumps out can lead to over whipping, which is a cheesecake's worst nightmare.

    Over whipping causes too much air to go into the batter, which typically results in a cracked top. The name of the cheesecake game is to go low and slow. We only want smooth cheesecakes in this corner of the internet!

    Suggested Tools

    Image of muffin tin

    muffin tin

    Buy Now →
    Image of stand mixer

    stand mixer

    Buy Now →
    Image of cookie scoop

    cookie scoop

    Buy Now →

    How to Make This Recipe

    These baked mini Biscoff cheesecakes are created in four main parts: prepping and baking the crust, prepping and baking the cheesecake, 4 hours minimum cool time, then topping with whipped cream and biscoff cookie crumbles.

    Start by preheating the oven to 350℉/177℃ and line a muffin tin with cupcake liners.

    Ground speculoos cookies

    One: Pulverize the Biscoff cookies, sugar, and salt in a food processor until fine crumbs form.

    Ground cookie crust getting added to a muffin tin

    Two: Add a heaping tablespoon to each cupcake liner.

    Cookie crust getting pressed down with a shot glass.

    Three: Use the bottom of a shot glass or drinking glass to compact the crumbs. Bake, then remove to cool while you make the cheesecake layer.

    Whisked eggs being drizzled in to the cheesecake batter.

    Four: Mix the Biscoff spread, cream cheese, and sugar until smooth, then drizzle in the vanilla and whisked eggs.

    Sour cream being added to the cheesecake batter.

    Five: Add the sour cream and mix until just combined.

    Finished cheesecake batter in a bowl

    Six: Use a rubber spatula to scrape down all the sides and smooth any air pockets out of the batter.

    Muffin tin filled with cheesecake batter.

    Seven: Add the speculoos cheesecake batter on top of the crusts, filling the whole way and smoothing out. Bake until just set.

    Whipped cream being piped onto the finished mini cheesecakes.

    Eight: One fully cooled and refrigerated, add melted Biscoff spread to the top of each mini cheesecake, then top with a dollop of fresh whipped cream and a sprinkle of Biscoff cookie crumbles.

    Hot tip! The mini cheesecakes may sink a bit in the centers as they cool, this is normal and perfectly ok.

    Substitutions and Variations

    • Use full-fat greek yogurt in place of sour cream.
    • Use crunchy Biscoff spread in place of creamy.
    • Omit the cupcake liners if you don't have them. If using this method, you'll want to use an offset spatula to remove the mini Biscoff cheesecakes from the muffin tin.

    Expert Tips

    • Use Philadelphia brand, block-style cream cheese. The flavor and texture is really unmatched.
    • Use fully room-temperature dairy (cream cheese, eggs, sour cream). Using cold ingredients will result in a lumpy batter.
    • Go low and slow when mixing the cheesecake batter. Whipping too much air into the batter can cause it to crack. Note that it's best to use a stand mixer if you have one (rather than a hand mixer) as the lowest speed on a stand mixer is quite a bit lower than on a hand mixer.
    • Add a pan of boiling water to the bottom rack of the oven to create the creamiest texture and most even baking.
    • Cool the cheesecakes slowly. In the oven with the door cracked, at room temperature, then in the fridge. This helps to prevent any major cracking and major sinking.

    Storage

    Store in the fridge, uncovered, for 5 days. It's best to add the whipped cream only before planning to eat them.

    Freezing

    To freeze, wrap each fully cooked and cooled cheesecake in plastic wrap, then place in a sealed container or ziptop bag. Freeze for up to two months.

    To thaw, unwrap from the plastic wrap and thaw uncovered in the fridge, then top with whipped cream and crushed Biscoff cookies.

    Recipe FAQs

    How do you keep mini cheesecakes from sinking?

    The best way to do this is to combine the batter in a very slow manner, and also to cool the cheesecakes in steps - in the oven, at room temperature, and in the fridge. The cheesecake will inevitably sink a tiny bit the middle, however,

    Do you have to bake cheesecake in a water bath?

    You do not, but it is best practice for a creamy cheesecake with an even bake. I actually like to add a pan of boiling water to the bottom rack of the oven rather than placing the cheesecake pan in the water. This produces the same results without the possibility of water leaking in.

    How do you keep a cheesecake from splitting?

    The best ways to keep a cheesecake from cracking is to mix the batter on very low speed, use a water bath during the cooking process, and cool the cheesecakes in steps.

    More Cheesecake Recipes You'll Love

    • Chocolate Marble Cheesecake
    • Mini Strawberry Cheesecake Cups
    • No-Bake Mascarpone Cheesecake
    • Raspberry White Chocolate Cheesecake Bars

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    Closeup of a mini cheesecake on its side with a bite removed.

    Mini Biscoff Cheesecake

    Callan Wenner
    This Mini Biscoff Cheesecake recipe is made with a ground Biscoff cookie cheesecake crust, creamy cookie butter cheesecake filling, and is topped with melted Biscoff spread and whipped cream. It's creamy, tangy, and packed with warm, caramelized flavors.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 40 mins
    Chill time 4 hrs
    Total Time 5 hrs 10 mins
    Course Dessert
    Cuisine American, French
    Servings 12 cheesecakes
    Calories 333 kcal

    Equipment

    • Food processor or blender
    • Stand mixer with paddle attachment, or handheld mixer
    • Muffin tin
    • Cupcake liners

    Ingredients
      

    Base

    • 1 cup finely ground biscoff cookies ~140g
    • 2 tablespoons granulated sugar 25g
    • ¼ teaspoon kosher salt
    • ¼ cup unsalted butter melted (57g)

    Cheesecake

    • 16 oz full-fat cream cheese room temperature (2 blocks)
    • ½ cup cookie butter 150g
    • ½ cup granulated sugar 100g
    • 2 large eggs room temperature
    • 2 teaspoons vanilla paste or extract
    • ⅓ cup full-fat sour cream 80g

    Topping

    • ½ cup heavy whipping cream 120ml
    • 1 tablespoon powdered sugar
    • ½ teaspoon vanilla paste or extract
    • ½ cup cookie butter warmed (150g)

    Instructions
     

    • Start by preheating the oven to 350℉/177℃ and line a muffin tin with cupcake liners.

    Crust

    • Pulverize the biscoff cookies, sugar, and salt in a food process until no chunks remain and it becomes fine like sand.
      1 cup finely ground biscoff cookies, 2 tablespoons granulated sugar, ¼ teaspoon kosher salt
    • Add the melted butter and pulse until all of the crumbs become moistened.
      ¼ cup unsalted butter
    • Distribute evenly (about a heaping tablespoon) into each cupcake liner and press down with the bottom of a shot glass (or use a spoon).
    • Bake for 8 minutes then remove to a wire rack to cool and reduce the oven temperature to 325℉/163℃.

    Cheesecake

    • In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and cookie butter on low speed until smooth, then scrape down the sides.
      16 oz full-fat cream cheese, ½ cup cookie butter
    • Add the sugar and mix on low speed for about a minute, then scrape down the sides.
      ½ cup granulated sugar
    • Whisk together the eggs and vanilla, then drizzle it into the batter with the mixer running on low.
      2 large eggs, 2 teaspoons vanilla paste or extract
    • Scrape down the sides once more then add the sour cream and mix on low until just combined.
      ⅓ cup full-fat sour cream
    • Distribute the cheesecake batter evenly between the cupcake liners (I like to use a cookie scoop but a spoon also works). They will be filled to the top.
    • Add a 13x9" casserole dish to the very bottom rack of the oven, then pour boiling water into it, filling the dish half way.
    • Add the cheesecakes to the center rack and bake for 20-25 minutes until slightly puffy at the edges.
    • Crack the oven door and allow the cheesecakes to cool for 30 minutes. Then, remove to a wire rack to cool for 1 hour, then chill in the fridge for at least 4 hours (uncovered).

    Whipped Cream

    • Place the bowl of stand mixer and whisk attachment in the freezer for 15 minutes.
    • Add the heavy whipping cream, powdered sugar, and vanilla and whisk on high speed until stiff peaks form, about one minute.
      ½ cup heavy whipping cream, 1 tablespoon powdered sugar, ½ teaspoon vanilla paste or extract

    Assembly

    • Melt the cookie butter and drizzle a spoonful over the top of each mini cheesecake. Pipe or spoon on some whipped cream, then sprinkle with crushed biscoff cookies.
      ½ cup cookie butter

    Notes

    Store in the fridge, lightly covered, for 5 days. It's best to add the whipped cream only before planning to eat them.
    Tips:
    • Use Philadelphia brand, block-style cream cheese. The flavor and texture is really unmatched.
    • Use fully room-temperature dairy (cream cheese, eggs, sour cream). Using cold ingredients will result in a lumpy batter.
    • Go low and slow when mixing the cheesecake batter. Whipping too much air into the batter can cause it to crack. Note that it's best to use a stand mixer if you have one (rather than a hand mixer) as the lowest speed on a stand mixer is quite a bit lower than on a hand mixer.
    • Add a pan of boiling water to the bottom rack of the oven to create the creamiest texture and most even baking.
    • Cool the cheesecakes slowly. In the oven with the door cracked, at room temperature, then in the fridge. This helps to prevent any major cracking and major sinking.

    Nutrition

    Calories: 333kcalCarbohydrates: 25gProtein: 9gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 59mgSodium: 334mgPotassium: 133mgSugar: 20gVitamin A: 363IUVitamin C: 1mgCalcium: 152mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Come Bake With Us!

    Recieve updates on new recipes, tips and tricks used in the TCP Kitchen, seasonal suggestions, and recipe sneak peeks!

      We won't send you spam. Unsubscribe at any time.

      Built with ConvertKit
      « Eggnog Crème Brûlée
      Sugared Cranberries »
      125 shares
      • Facebook
      • Yummly

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Holding a coffee cup at a table.

      About Callan

      I'm Callan, and welcome to The Cozy Plum! A recipe developer and photographer of all things sweet, savory, and delicious, I help bakers of any level gain the confidence to create bakery-quality treats in their own kitchen! Let's bake!

      About Callan →

      Valentine's Day

      • Strawberry Chocolate Thumbprint Cookies
      • Black Forest Chocolate Cherry Brownies
      • Dark Chocolate Pots de Creme
      • Chocolate Raspberry Mousse Cake

      See More Valentine's Day Desserts

      Super Bowl Appetizers

      • Soft Pretzels and Beer Cheese Dip
      • Homemade Pepperoni Bread
      • Hot Crab Spinach Artichoke Dip
      • Baked Brie with Fig Jam

      See More Appetizer Recipes

      Popular Recipes

      • Bakery Style Pistachio Muffins
      • Biscoff Truffles
      • Chocolate Marble Cheesecake
      • Fruit and Cream Cheese Puff Pastry Danish

      Share your bakes with me!

      Did you try one of my recipes? I can't wait to see it!
      Tag @TheCozyPlum and #TheCozyPlum on Instagram!


      web stories

      Let's Connect!

      • Email
      • Facebook
      • Instagram
      • Pinterest
      • TikTok
      • YouTube

      Footer

      ↑ back to top

      About

      • About Me
      • Privacy Policy
      • Terms & Conditions
      • Accessibility Policy

      Newsletter

      • Sign up for emails and updates

      Contact

      • Contact Page

      As an Amazon Associate, I earn from qualifying purchases.

      Copyright © 2023 The Cozy Plum, LLC