Mini Biscoff Cheesecakes
Mini Biscoff cheesecakes are an easy, no bake dessert for cookie butter lovers. Made with a Biscoff cookie crust, creamy Biscoff cheesecake filling, cookie butter drizzle, whipped cream, and more Biscoff cookies, these are the perfect little sweet treat!
Ingredients for Mini Biscoff Cheesecakes
- Biscoff cookie crumbs – Finely crushed Biscoff cookies (Lotus Biscoff biscuits). Be sure the crumbs are very fine.
- Granulated sugar
- Salted butter – Melted.
- Cream cheese – Full fat cream cheese, room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Biscoff spread – Use your favorite cookie butter. My favorite is Biscoff cookie butter spread.
- Vanilla extract – Pure vanilla extract for the cheesecake filling and whipped cream.
- Heavy cream – Heavy cream is used for the cheesecake filling and to make whipped cream topping.
- Biscoff cookies – Use pieces of Biscoff cookies to decorate the cheesecakes. They are also known as Speculoos cookies.
Tools & Supplies
How to Make Mini Biscoff Cheesecakes
- Make the Biscoff cookie crust: Combine the Biscoff cookie crumbs, granulated sugar, and melted butter. Portion and press the crumbs into the mini cheesecake pans to form the crust. Set aside.
- Make the Biscoff cheesecake filling: Cream the cream cheese, powdered sugar, Biscoff cookie butter, and vanilla extract until smooth. Add the heavy cream and whip until the cheesecake mixture thickens.
- Fill the cheesecakes: Fill a piping bag with the cookie butter cheesecake batter and pipe it onto the crusts. Chill the cheesecakes in the refrigerator for 12 hours or overnight.
- Make the whipped cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
- Assemble the cheesecakes: Remove the cheesecakes from the pan. Heat Biscoff cookie butter in the microwave to melt slightly. Spoon the cookie butter over the cheesecakes. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream, and pipe a swirl of whipped cream onto each of the cheesecakes. Sprinkle the cheesecakes with Biscoff cookie crumbs and top with Biscoff cookies.
Recipe Tips
- Use a food processor to make the Biscoff cookie crumbs. You could also place the cookies in a resealable storage bag and crush them with a rolling pin.
- Use a small cookie scoop to portion the Biscoff cookie crumbs into the mini cheesecake pan. This is equivalent to about 1 tablespoon. Press the crumbs down with a spoon, shot glass, or muddler.
Frequently Asked Questions
How should I store the mini cheesecakes?
- Store the mini cheesecakes in an airtight container in the refrigerator for about 3 days. Serve chilled.
How do I get the cheesecakes out of the pan?
- Mini cheesecake pans have removable bottoms. When the cheesecakes are set, you simply press up on the bottom of the pan to pop them out.
- I recommend inserting a toothpick into the top of the cheesecake as you press up on the mini cheesecake pan’s removable bottom. It will be covered by the cookie butter and whipped cream, so you won’t see the hole.
What should I do if I don’t have a mini cheesecake pan?
- If you do not have a mini cheesecake pan, you can use a cupcake or muffin pan. If you are using a standard cupcake pan, the yield of the recipe will be about 12 to 14 mini cheesecakes. Use cupcake liners for easy removal.
Can I freeze the cheesecakes?
- Yes! You can! Store them in an airtight container in the freezer for one month.
- I recommend waiting to add the cookie butter, whipped cream, and cookies until after you thaw the cheesecakes for best results.
Other Mini Cheesecake Recipes You Will Love
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Mini Biscoff Cheesecakes
Yield: 24 mini cheesecakes
Mini Biscoff cheesecakes are an easy, no bake dessert for cookie butter lovers. Made with a Biscoff cookie crust, creamy Biscoff cheesecake filling, cookie butter drizzle, whipped cream, and more Biscoff cookies, these are the perfect little sweet treat!
Equipment
- 2 mini cheesecake pans click here to purchase
Ingredients
Biscoff Cookie Crust
- 2 cups (200 g) Biscoff cookie crumbs
- 2 tbsp (24 g) granulated sugar
- 6 tbsp (84 g) salted butter melted
Biscoff Cheesecake Filling
- 16 oz (454 g) cream cheese room temperature
- 1 ¾ cup (210 g) powdered sugar
- 1 cup (237 g) Biscoff spread (cookie butter)
- 2 tsp (2 tsp) vanilla extract
- 1 cup (237 ml) heavy cream
Whipped Cream
- ¾ cup (177 ml) heavy cream
- 2 tbsp (16 g) powdered sugar
- ½ tsp (0.5 tsp) vanilla extract
Additional Ingredients
- ¾ cup (177 g) Biscoff spread (cookie butter)
- 2 tbsp (30 g) Biscoff cookie crumbs
- 12 (12) Biscoff cookies halved
Instructions
- In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
- In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until the mixture thickens and becomes light and fluffy.
- Fill a piping bag with the Biscoff cheesecake mixture and pipe it onto the Biscoff cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, remove the cheesecakes from the pan.
- To make the whipped cream, in a bowl with an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
- Heat the additional Biscoff spread in the microwave for about 30 seconds to melt slightly. To assemble the cheesecakes, pipe or spoon the melted Biscoff spread on the top of the cheesecakes. Pipe a small swirl of whipped cream on top. Sprinkle the cheesecakes with Biscoff cookie crumbs and top each cheesecake with half of a Biscoff cookie.
Notes
- Store the cheesecakes in an airtight container in the refrigerator for about 3 days. Serve chilled.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
What size cake pan can I use ?
Hello! I haven’t tested this recipe in a cake pan. Based on the measurements, I believe it would work in a 9-inch cheesecake pan or a 9-inch cake pan that it 3-inches deep.
I made this for my bosses Christmas Party. I made 24. They lasted approximately 5 minutes. GONE. This is definitely a winner.
It’s no bake which is so nice. I bought a pan where the bottoms came out for easy serving. Yes there’s a few steps and a long chill time BUT it is so worth it. Not overly sweet but sweet enough. This is a keeper!!
So glad the recipe was a hit, Traci! You can’t go wrong with Biscoff! Thanks so much for the positive review!
None of the recipes for mini cheesecakes tell you the size of the cheesecake pans. What do you recommend?
Hi Pam! The mini cheesecake pan that I used that is linked in the recipe card has the following dimensions: Measures 13″ x 8″ x 1.25″. Each capacity measures 2″ dia. x 1″ deep.