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Mini Biscoff Cookie Butter Cheesecakes

These Mini Biscoff Cookie Butter Cheesecakes are a dream come true for cookie butter enthusiasts. With a buttery Biscoff cookie crust, rich and creamy cheesecake filling infused with the spiced flavor of Biscoff cookie butter, and topped with more cookie butter for that extra indulgence, these little cheesecakes are the perfect bite-sized treat for any occasion. Whether you’re hosting a party, treating yourself, or looking to impress, these cheesecakes are sure to delight with every bite.

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Mini Biscoff Cookie Butter Cheesecakes

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🍪✨Indulge in the ultimate treat with Mini Biscoff Cookie Butter Cheesecakes! 🧀💛 These mini cheesecakes are a creamy, dreamy blend of rich cheesecake and irresistible Biscoff cookie butter. Topped with crunchy Biscoff cookie crumbles, each bite is a perfect balance of sweet and spiced. 😍 Perfect for parties or whenever you need a sweet escape!

#MiniCheesecakes #BiscoffDelight #CookieButterLovers #DessertGoals #CheesecakePerfection #SweetAndSpicy #BiscoffGoodness #BiteSizedBliss #DessertInspiration #CookieCrumbles 🍪🧀✨

  • Total Time: 4 hours 40 minutes (including cooling and chilling time)

Ingredients

Scale

For the Crust:

  • 4 ounces (113 grams) Biscoff cookies (about 15 cookies)
  • 1 teaspoon (4 grams) light brown sugar
  • 3 tablespoons (42 grams) unsalted butter, melted

For the Cheesecake:

  • 12 ounces (340 grams) full-fat block cream cheese, room temperature
  • ½ cup (118 grams) Biscoff cookie butter
  • ⅜ cup (75 grams) granulated sugar
  • Âź cup (58 grams) sour cream, room temperature
  • 2 tablespoons (30 grams) heavy cream, room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • ⅛ teaspoon (0.75 grams) salt
  • 1 large egg plus 1 large egg yolk, room temperature

For the Topping:

  • Âź cup (59 grams) Biscoff cookie butter

Instructions

Preheat the Oven and Prepare the Pan

  1. Preheat your oven to 375°F (190°C). Line a standard muffin pan with 12 muffin liners. Set the pan aside for later.

Make the Crust

  1. In the bowl of a food processor, add the Biscoff cookies and light brown sugar. Pulse until the cookies turn into fine crumbs, with no large chunks remaining.
  2. Add the melted butter and pulse again until the mixture combines, and the crumbs begin to stick together.
  3. Divide the crust mixture evenly among the 12 muffin liners. Press the crumbs down firmly using the back of a spoon to form a solid crust.
  4. Bake the crusts in the preheated oven for 5 minutes, then remove the pan and lower the oven temperature to 325°F (165°C). Let the crusts cool while you prepare the cheesecake filling.

Make the Cheesecake

  1. In a large mixing bowl, beat together the cream cheese, cookie butter, granulated sugar, sour cream, heavy cream, vanilla extract, and salt using an electric hand mixer on medium speed until smooth and creamy.
  2. Add the egg and egg yolk, and beat on low speed just until combined—be careful not to overmix.
  3. Spoon the cheesecake mixture onto the crusts, filling each muffin liner nearly to the top (about 3 tablespoons of cheesecake per liner). You may have a little cheesecake batter left over, which can be used to fill more liners or baked into mini cheesecakes later.
  4. Return the pan to the oven and bake for 15 minutes, or until the edges of each cheesecake are set but the centers still wobble slightly when you jiggle the pan.
  5. Turn off the oven and leave the cheesecakes inside with the door closed for 10 minutes. Then, crack the oven door open and let the cheesecakes sit for another 10 minutes.
  6. Transfer the pan to a wire rack and let the cheesecakes cool completely (about 1 hour). Afterward, place the pan in the fridge and chill the cheesecakes for at least 2 hours, or up to overnight.

Garnish the Cheesecakes

  1. Once the cheesecakes are chilled and set, heat the Biscoff cookie butter topping in the microwave at 50% power until it becomes pourable, about 20-30 seconds.
  2. Spoon or drizzle 1 teaspoon of the warmed cookie butter onto each cheesecake.
  3. Return the cheesecakes to the fridge for 30 minutes to allow the topping to solidify.
  4. Let the cheesecakes rest at room temperature for 5-10 minutes before serving.

Notes

  • Room Temperature Ingredients: Ensure that the cream cheese, sour cream, heavy cream, and eggs are all at room temperature before mixing. This will help create a smooth, lump-free cheesecake batter.
  • Avoid Overbaking: Keep an eye on the cheesecakes to ensure the centers are slightly wobbly when removed from the oven—this ensures they stay creamy and don’t dry out.
  • Even Crust Distribution: Make sure the crust is evenly pressed into the muffin liners for uniform baking. A spoon or the back of a small glass works well for this.
  • Author: Rosa
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

Ingredients

For the Crust:

  • 4 ounces (113 grams) Biscoff cookies (about 15 cookies)
  • 1 teaspoon (4 grams) light brown sugar
  • 3 tablespoons (42 grams) unsalted butter, melted

For the Cheesecake:

  • 12 ounces (340 grams) full-fat block cream cheese, room temperature
  • ½ cup (118 grams) Biscoff cookie butter
  • ⅜ cup (75 grams) granulated sugar
  • Âź cup (58 grams) sour cream, room temperature
  • 2 tablespoons (30 grams) heavy cream, room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • ⅛ teaspoon (0.75 grams) salt
  • 1 large egg plus 1 large egg yolk, room temperature

For the Topping:

  • Âź cup (59 grams) Biscoff cookie butter

Step-by-Step Instructions

Preheat the Oven and Prepare the Pan

  1. Preheat your oven to 375°F (190°C). Line a standard muffin pan with 12 muffin liners. Set the pan aside for later.

Make the Crust

  1. In the bowl of a food processor, add the Biscoff cookies and light brown sugar. Pulse until the cookies turn into fine crumbs, with no large chunks remaining.
  2. Add the melted butter and pulse again until the mixture combines, and the crumbs begin to stick together.
  3. Divide the crust mixture evenly among the 12 muffin liners. Press the crumbs down firmly using the back of a spoon to form a solid crust.
  4. Bake the crusts in the preheated oven for 5 minutes, then remove the pan and lower the oven temperature to 325°F (165°C). Let the crusts cool while you prepare the cheesecake filling.

Make the Cheesecake

  1. In a large mixing bowl, beat together the cream cheese, cookie butter, granulated sugar, sour cream, heavy cream, vanilla extract, and salt using an electric hand mixer on medium speed until smooth and creamy.
  2. Add the egg and egg yolk, and beat on low speed just until combined—be careful not to overmix.
  3. Spoon the cheesecake mixture onto the crusts, filling each muffin liner nearly to the top (about 3 tablespoons of cheesecake per liner). You may have a little cheesecake batter left over, which can be used to fill more liners or baked into mini cheesecakes later.
  4. Return the pan to the oven and bake for 15 minutes, or until the edges of each cheesecake are set but the centers still wobble slightly when you jiggle the pan.
  5. Turn off the oven and leave the cheesecakes inside with the door closed for 10 minutes. Then, crack the oven door open and let the cheesecakes sit for another 10 minutes.
  6. Transfer the pan to a wire rack and let the cheesecakes cool completely (about 1 hour). Afterward, place the pan in the fridge and chill the cheesecakes for at least 2 hours, or up to overnight.

Garnish the Cheesecakes

  1. Once the cheesecakes are chilled and set, heat the Biscoff cookie butter topping in the microwave at 50% power until it becomes pourable, about 20-30 seconds.
  2. Spoon or drizzle 1 teaspoon of the warmed cookie butter onto each cheesecake.
  3. Return the cheesecakes to the fridge for 30 minutes to allow the topping to solidify.
  4. Let the cheesecakes rest at room temperature for 5-10 minutes before serving.

Flavor and Texture Spotlight

These mini cheesecakes offer a rich, velvety texture with a perfect balance of sweetness and spice. The Biscoff cookie butter infuses every bite with its signature caramelized flavor, while the cheesecake filling is luxuriously creamy, creating a melt-in-your-mouth experience. The crust is delightfully crunchy, providing a satisfying contrast to the smooth filling. The final touch—drizzling more cookie butter on top—adds an extra layer of indulgence, making these cheesecakes irresistible.

Tips for Success

  • Room Temperature Ingredients: Ensure that the cream cheese, sour cream, heavy cream, and eggs are all at room temperature before mixing. This will help create a smooth, lump-free cheesecake batter.
  • Avoid Overbaking: Keep an eye on the cheesecakes to ensure the centers are slightly wobbly when removed from the oven—this ensures they stay creamy and don’t dry out.
  • Even Crust Distribution: Make sure the crust is evenly pressed into the muffin liners for uniform baking. A spoon or the back of a small glass works well for this.

Ingredient Substitutions and Variations

  • No Biscoff Cookies? You can substitute the Biscoff cookies with graham crackers or digestive biscuits for a different but equally delicious crust.
  • Dairy-Free Option: Use dairy-free cream cheese and substitute the heavy cream with coconut cream for a dairy-free version of this recipe.
  • Flavored Cheesecake: Experiment by adding a pinch of cinnamon or nutmeg to the cheesecake batter for extra spice, or swirl in fruit purees like raspberry or strawberry for a fruity twist.

Serving Suggestions

  • Perfect Pairings: These mini cheesecakes pair beautifully with a cup of coffee or a warm chai latte, complementing their spiced, caramel-like flavor.
  • Add a Crunch: For added texture, top each cheesecake with crushed Biscoff cookies or chopped nuts like almonds or pecans.
  • Serve on a Dessert Platter: These mini cheesecakes make a gorgeous addition to a dessert platter, alongside other treats like fruit tarts, chocolate truffles, or macarons.

Why You’ll Love This Recipe

Mini Biscoff Cookie Butter Cheesecakes are the perfect dessert for any occasion—whether you’re treating yourself, hosting a dinner party, or celebrating a special moment. With the rich, spiced flavor of Biscoff cookie butter, the creamy filling, and the crispy cookie crust, each bite is an indulgent experience. Plus, they’re easy to make and even easier to devour, making them an irresistible treat that no one can resist.

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