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:
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!
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Ingredients
- 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!
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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.
One: Pulverize the Biscoff cookies, sugar, and salt in a food processor until fine crumbs form.
Two: Add a heaping tablespoon to each cupcake liner.
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.
Four: Mix the Biscoff spread, cream cheese, and sugar until smooth, then drizzle in the vanilla and whisked eggs.
Five: Add the sour cream and mix until just combined.
Six: Use a rubber spatula to scrape down all the sides and smooth any air pockets out of the batter.
Seven: Add the speculoos cheesecake batter on top of the crusts, filling the whole way and smoothing out. Bake until just set.
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
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,
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.
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
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📖Recipe
Mini Biscoff Cheesecake
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
- 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.
Jody
I baked my crust 8 min at 350 and they're all burnt! Not sure what happened 😕
Callan Wenner
Oh no! First thought - did you use cupcake liners or was the crust added directly into the muffin tin? Also, were you using a dark or light muffin tin? Let me know!
Angela
I would like to make this recipe in my mini 4" springform pans. Do you think that would work? Adjust baking time for the larger size? Any thoughts?
Callan Wenner
Hey Angela! That sounds so fun! My guess is this will fit into 2 pans that size. I'd lower the temperature to 325F and go for closer to 35-40 minutes. Keep an eye on it for puffiness/cracking - you'll want a bit of a jiggle in the center still. But, even if it cracks, you'll add the melted cookie butter and whipped cream to the top so you won't notice! Would love to hear you report back on how it turned out!