Mini Biscoff Cheesecake
Mini Biscoff Cheesecakes: Bite-Sized Bliss
Indulge your sweet tooth with these irresistible Mini Biscoff Cheesecakes! These bite-sized treats are a perfect blend of creamy cheesecake, crunchy Biscoff cookie butter, and warm spices like cinnamon and vanilla.
Imagine a creamy cheesecake filling infused with the rich, caramel flavor of Biscoff cookie butter, nestled in a buttery Biscoff cookie crust. These mini cheesecakes are not only incredibly delicious but also incredibly easy to make. Perfect to satisfy your sweet craving, get ready to savor every bite of this decadent and delightful dessert!
Grocery List
- Biscoff Cookies
- Biscoff Cookie Butter
- Cream Cheese
- Eggs
- Sugar
- Vanilla Extract
- Unsalted Butter
- Cinnamon
- Cupcake Liners
Recipe Ingredients
- 16 Biscoff Cookies
- 8 oz Cream Cheese, softened
- 1 Egg
- ¼ Cup Sugar
- 2 Teaspoons of Vanilla Extract
- 1 ½ Tablespoons Biscoff Cookie Butter, plus for drizzle
- 3 Tablespoons Unsalted Butter
- Dash of Cinnamon, optional
Recipe Steps Overview
- Remove the cream cheese from the fridge and set on the counter for approximately 45 minutes to soften. Alternatively, remove the cream cheese blocks from the foil wrapper and place on a microwavable plate, heat for ten seconds at a time for up to 25 seconds.
- In a food processor, chop Biscoff cookies until the crumbs are fine. Preheat the oven to 350 degrees.
- Melt the butter in the microwave for 30 seconds. Combine the melted butter to the cookies until well combined.
- Scoop one tablespoon in each cupcake liner and reserve the remaining cookie crumbs to fold into the batter.
- Par-bake the cookie crust for 6-7 minutes at 350 degrees. Set to the side and allow to cool.
- In a medium sized mixing bowl, whip cream cheese on high speed for one minute followed by the Biscoff cookie butter and vanilla extract.
- Once the mixture is well combined add the egg and sugar to cream the mixture, until smooth.
- Add the leftover Biscoff cookie crumbs with a dash of cinnamon and fold into the batter gently.
- Using a small ice cream scooper, fill the cheesecake batter on top of the Biscoff crust.
- Bake the cheesecake cups for 14-15 minutes until set in the middle.
- Allow to cool on the counter for one hour prior to chilling in the fridge in an airtight container for a minimum of 3 hours.
- Melt one tablespoon of Biscoff cookie butter in a microwavable bowl for 20 seconds. Drizzle over each mini cheesecake for a decorative topping.
- Serve with whip cream and enjoy!
Mini Biscoff Cheesecake Small Batch
Creamy cheesecake with Biscoff flavor in the perfect portion that's guilt free. A small batch shareable for a few guests or for your indulgence.
Equipment
- Electric Handmixer
- Flat Spatula
- Mixing Bowl medium
- Cupcake pan
- Measuring Cup microwavable
- Food Processor or powerful blender
- Set of measuring spoons
- Small Ice Cream Scooper
Ingredients
- 16 Biscoff Cookies
- 8 oz Cream Cheese softened
- 1 Egg
- ¼ Cup Sugar
- 2 Teaspoons of Vanilla Extract
- 1 ½ Tablespoons Biscoff Cookie Butter plus for drizzle
- 3 Tablespoons Unsalted Butter
- Dash of Cinnamon optional
Instructions
- Remove the cream cheese from the fridge and set on the counter for approximately 45 minutes to soften. Alternatively, remove the cream cheese blocks from the foil wrapper and place on a microwavable plate, heat for ten seconds at a time for up to 25 seconds.
- In a food processor, chop Biscoff cookies until the crumbs are fine. Preheat the oven to 350 degrees.
- Melt the butter in the microwave for 30 seconds. Combine the melted butter to the cookies until the crumbs clump together to become crust.
- Scoop one tablespoon of the crust in each cupcake liner and reserve the remaining cookie crumbs to fold into the batter.
- Par-bake the cookie crust for 6-7 minutes at 350 degrees. Set to the side and allow to cool.
- In a medium sized mixing bowl, whip cream cheese on high speed for one minute or until it reaches a fluffy texture. Add the Biscoff cookie butter and vanilla extract.
- Once the mixture is well combined, add the egg and sugar. Cream the mixture on a medium to high speed, until smooth.
- Add the leftover Biscoff cookie crumbs with a dash of cinnamon and fold into the batter gently.
- Using a small ice cream scooper, fill the cheesecake batter on top of the Biscoff crust.
- Bake the cheesecake cups for 14-15 minutes until set in the middle.
- Allow to cool on the counter for one hour prior to chilling in the fridge using an airtight container for a minimum of 3 hours.
- Melt one tablespoon of Biscoff cookie butter in a microwavable bowl for 20 seconds. Drizzle over each mini cheesecake for a decorative topping.
- Serve with whip cream and enjoy!
Notes
Recipe Tips
- Using the hand mixer for the softened cream cheese will avoid a lumpy texture.
- Using room temperature ingredients will help mixing the batter smoothly.
- Taste your cheesecake batter before adding the eggs to adjust the flavor of the Biscoff.
- The mini cheesecakes can be frozen for two to three months before discarding.
- If you are freezing leftovers, cover with plastic wrap followed by foil in a freezer safe ziploc bag to avoid freezer burn.
- The mini cheesecakes can be refrigerated in an airtight container for five days before discarding.
- The recipe should yield about 8 mini cheesecake cups, double the recipe for a large batch.
- If you do not leave your cream cheese on the counter in advance to come to room temperature, you can heat in the microwave for 10-20 seconds (in 10 second increments) until it is soft to the touch or butter knife print forms easily.
- You can prepare the cheesecake in advance to chill overnight before serving.