Mini Biscoff Cheesecakes

You’ve never had an easier or tastier bite of cheesecake! These Mini Biscoff Cheesecakes use Biscoff Cookies for the base instead of graham crackers, and boy, oh boy, are they good! With a handful of ingredients and just a quick bake in the oven, and before long, you’ll be munching on sweet, creamy, delicious cheesecake bites!

Biscoff Cookies have been around for decades, but they’ve only become popular in the USA in the last little while. These are crispy spice cookies that are twice baked, so they’re extra crispy. They’re buttery, have a nutty caramelized flavor, and are the perfect base for these mini cheesecakes.

I love cheesecake bites like these Mini Biscoff Cheesecakes. They’re so easy to make, and I don’t feel quite so guilty about snacking on a few of these instead of a whole slice of cake.

Don’t take my word for it – make a batch of these easy cheesecakes and see how quickly they disappear!

Ingredients

• Biscoff cookies – About 16.
• Butter – I cook with salted butter.
• Cream cheese
• White granulated sugar
• Egg
• All-purpose flour
• Vanilla

How to make Mini Biscoff Cheesecakes

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. Crush the Biscoff cookies into fine crumbs using a food processor or a rolling pin. You’ll need about 1 cup of crumbs.
3. Melt the butter and mix it with the cookie crumbs until well combined. Press this mixture into the bottom of each liner to form the crust.
4. Bake the bottoms in the oven for about 5 minutes. While they’re baking, prepare the cheesecake.
5. Beat the cream cheese and granulated sugar together in a bowl until smooth. I do this in the bowl of a food processor.
6. Add the egg, all-purpose flour, and vanilla to the cream cheese mixture, beating until just combined.
7. Divide the mixture among the muffin cups over the hot crusts.
8. Bake for about 10-12 minutes or until the centers are just set.
9. Cool the cheesecakes in the pan before removing them. Chill in the refrigerator for at least 2 hours before serving.

Step By Step Process

Chef Jenn’s Recipe Notes

• Set the cream cheese out on the counter about 2 hours before starting the cheesecakes so it is nice and soft. This will avoid lumps.
• If your cream cheese is too hard, microwave it for 10-15 seconds.
• Ensure your Biscoff crumbs are quite fine. I pulse them in a food processor.
• Don’t overfill your cheesecake cups. They won’t rise (much), but you don’t want them to spill over the top.
• You’ll know your cheesecakes are cooked when they’re tacky but not gooey on top and have just a slight jiggle. If in doubt, cut one open.

Recommended

Serving Suggestions

I love serving these Mini Biscoff Cheesecakes with macerated strawberries, or you can just gobble them up as they are! Garnish them with a bit of cookie crumb or a broken cookie and a dollop of whipped cream.

Storage

Mini Biscoff Cheesecakes are stored wonderfully in the refrigerator for up to 5 days when kept in an airtight container. They’re actually even more flavorful a day after baking, as this allows the flavors to blend. If you’d like to freeze them, place the cooled cheesecakes on a baking sheet to freeze them individually before transferring them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.