Delicious Mini Biscoff Cheesecakes

Finding a dessert that feels special enough for celebrations but doesn’t require hours in the kitchen can feel like searching for a needle in a haystack. Between juggling work deadlines, family commitments, and trying to maintain some semblance of a social life, most of us don’t have time for complicated, multi-step recipes that take over our entire evening.

That’s where these mini Biscoff cheesecakes come to the rescue: they’re quick to put together, can be made ahead of time, and combine everyone’s favorite cookie butter spread with classic cheesecake in perfect, portion-controlled servings that are guaranteed to make any occasion feel extra special.

What Kind of Cream Cheese Should I Use?

For cheesecakes, full-fat block cream cheese is the way to go – specifically, look for the kind that comes in a brick rather than the spreadable type in a tub. Philadelphia is the most common brand and works great, but any block-style cream cheese will do the job. Make sure your cream cheese is at room temperature before you start mixing – this helps prevent lumps and creates a smoother cheesecake filling. If you’re tempted to use low-fat cream cheese to cut calories, I’d advise against it since it can affect the texture and might make your cheesecakes less creamy and more prone to cracking.

Options for Substitutions

While some ingredients are key for this recipe, here are some helpful substitutions you can try:

• Biscoff cookies and spread: These are pretty crucial for the authentic Biscoff flavor, but in a pinch, you could use graham crackers for the crust and cookie butter from Trader Joe’s or another brand of speculoos spread. The taste will be slightly different but still good!
• Cream cheese: Full-fat cream cheese works best here, but you can use Neufchâtel cheese (⅓ less fat cream cheese) if you prefer. Just avoid fat-free versions as they won’t give you that smooth, creamy texture.
• Heavy cream: You can swap this with whipping cream, but don’t use half-and-half or milk as they’re too thin and won’t set properly.
• Brown sugar: Regular white sugar works too, though you’ll miss that subtle molasses flavor. You could add a teaspoon of molasses to white sugar as a workaround.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even the seeds from one vanilla pod will all work great here.

Watch Out for These Mistakes While Baking

The biggest challenge when making mini cheesecakes is preventing cracks, which often happen when your ingredients aren’t at room temperature – make sure to take your cream cheese out of the fridge at least 2 hours before baking for the smoothest results. The second common mistake is overmixing the batter after adding the cream, which can lead to a dense, heavy texture instead of that perfect creamy consistency – mix just until the ingredients are combined, then stop. For the perfect Biscoff crust, avoid pressing too hard when forming the base, as an overly compressed crust will become tough and hard to cut through. To achieve the cleanest cuts when serving, dip your knife in hot water and wipe it clean between each slice, and remember to let the cheesecakes cool completely in the oven with the door cracked before moving them to the fridge – this prevents sudden temperature changes that can cause sinking or cracking.

What to Serve With Mini Biscoff Cheesecakes?

These little Biscoff cheesecakes are pretty perfect on their own, but there are some fun ways to dress them up for serving! A scoop of vanilla ice cream on the side adds a nice temperature contrast and brings out the spicy cookie flavors even more. I love setting up a little dessert bar with warm caramel sauce, chocolate sauce, and extra crushed Biscoff cookies so everyone can add their own toppings. For drinks, these rich cheesecakes pair really well with coffee or a hot chai tea to complement those cozy cookie butter notes.

Storage Instructions

Keep Fresh: These mini Biscoff cheesecakes will stay fresh in an airtight container in the fridge for up to 5 days. I like to wait to add the whipped cream topping until just before serving – this keeps everything looking and tasting its best!

Freeze: Want to make these ahead? You can freeze these little treats for up to 3 months! Just place them in a freezer-safe container, without the whipped cream topping. When you’re ready to enjoy them, thaw them overnight in the fridge.

Make Ahead: These mini cheesecakes are perfect for preparing in advance. You can make them up to 2 days before your event – just keep them covered in the fridge. Add the melted Biscoff drizzle and whipped cream right before serving for the prettiest presentation.

Preparation Time	30-40 minutes
Cooking Time	0-0 minutes
Total Time	240-480 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4200
• Protein: 30-40 g
• Fat: 280-300 g
• Carbohydrates: 400-420 g

Ingredients

• 1 package (250g) biscoff cookies (8.8 oz)
• 5 tablespoons butter, melted (71g)
• 24 oz cream cheese (3 blocks or 681g)
• 3/4 cup brown sugar (140g)
• 1 cup biscoff spread (272g)
• 2 teaspoons vanilla essence
• 1 cup heavy cream (240ml)
• 3/4 cup melted biscoff spread (204g)
• Whipped cream, optional

Step 1: Prepare the Biscoff Crust

Using a food processor, pulse Biscoff cookies to create fine crumbs.

Add melted butter to the crumbs and pulse until the mixture is well combined.

Lightly coat two 12-count mini cheesecake pans with cooking spray.

Fill each cheesecake tin with about 1 tablespoon of the crust mixture and press down firmly to compact it in the bottom.

Save any leftover crumbs to sprinkle on top of the finished cheesecakes.

Place the pans in the refrigerator to chill while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and brown sugar together until the mixture is smooth.

Scrape down the sides of the bowl and add the Biscoff spread and vanilla extract.

Mix well until fully combined.

Step 3: Whip the Cream

Switch the mixer to the whisk attachment.

Set the mixer to low speed and slowly stream in the heavy cream.

Once the cream is incorporated, increase the speed to high and whip the mixture until it becomes thick, approximately 20 to 30 seconds.

Step 4: Assemble the Cheesecakes

Fill a large piping bag with the cheesecake filling and pipe it into the prepared cheesecake pans, leaving about 1/4 inch at the top unfilled.

Smooth the tops with a small offset spatula for an even surface.

Use a piping bag or a small pitcher to pour melted Biscoff spread over the cheesecake filling, topping it off to the brim.

Refrigerate for at least 4 hours, preferably 8 hours, or overnight to allow the cheesecakes to set.

Step 5: Garnish and Serve

Once set, gently remove the cheesecakes from the tins by pushing them up and out from the bottom, then remove the metal base.

Pipe a dollop of whipped cream onto each cheesecake and sprinkle with reserved Biscoff crust crumbs for a finishing touch.

Serve these delicious treats and enjoy!