Mini Biscoff Cheesecake
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.
Servings: 12 cheesecakes
Calories: 333kcal
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: 333kcal | Carbohydrates: 25g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 334mg | Potassium: 133mg | Sugar: 20g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg