Description
These Mini Biscoff Cheesecakes feature crispy Biscoff cookie crusts topped with smooth, spiced Biscoff cheesecake filling. Individual portions eliminate cutting complications while delivering European cookie butter bliss in every bite.
Ingredients
20 Biscoff cookies, finely crushed
3 tablespoons melted butter
1 tablespoon granulated sugar
Pinch of salt
16 ounces cream cheese, room temperature
1/2 cup smooth Biscoff spread, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons sour cream
1 tablespoon all-purpose flour
Mini muffin tin liners
Extra Biscoff cookies for garnish
Instructions
1. Preheat oven to 325°F and line mini muffin tins with silicone or paper liners
2. Crush Biscoff cookies in food processor until fine crumbs form
3. Mix cookie crumbs with melted butter, 1 tablespoon sugar, and pinch of salt
4. Press cookie mixture firmly into bottom of lined mini muffin cups using small spoon
5. Bake crusts for 5 minutes until set, then remove from oven
6. Beat cream cheese until completely smooth and lump-free
7. Add room temperature Biscoff spread to cream cheese and mix until well combined
8. Beat in 1/2 cup sugar until smooth
9. Add eggs one at a time, beating well after each addition
10. Mix in vanilla extract, sour cream, and flour until just combined
11. Fill crusts with Biscoff filling almost to the top of liners
12. Bake 15-18 minutes until centers are almost set but still slightly jiggly
13. Cool completely in pans at room temperature
14. Refrigerate at least 4 hours or overnight until fully set
15. Remove from liners and garnish with crushed Biscoff cookies before serving
Notes
Bring cream cheese and Biscoff spread to room temperature for smoothest texture.
Don’t overbeat filling to prevent air bubbles that cause cracking.
Individual portions make serving effortless and eliminate cutting complications.
Store covered in refrigerator up to 5 days or freeze up to 2 months.
Flavors improve after overnight chilling, making them perfect for advance preparation.
Use food processor for finest cookie crumbs in crust.
- Prep Time: 25
- Cook Time: 23
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1
- Calories: 185
- Sugar: 15g
- Sodium: 135mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
Keywords: biscoff, mini cheesecakes, cookie butter, individual desserts, european