Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

Biscoff cheesecakes on a plate with strawberries.

Mini Biscoff Cheesecakes

Chef Jenn
Creamy, delicious, easy to make and with the unmistakable flavor of Biscoff cookies, these Mini Biscoff Cheesecakes are delicious!
5 from 42 votes
Print Recipe Pin Recipe [btn-google-source]
Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 24 mini cheesecakes
Calories 102 kcal

Ingredients
  

  • 16 Biscoff cookies crushed in a food processor. You need about 1 cup
  • 2 tablespoons butter I cook with salted butter
  • 8 ounces cream cheese at room temperature
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 egg
  • ½ teaspoon vanilla extract pure or artificial extract

You'll also need

  • mini muffin pan
  • mini muffin pan paper liners

Instructions
 

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

Notes

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.

Nutrition

Serving: 1cheesecakeCalories: 102kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 19mgSodium: 101mgPotassium: 33mgFiber: 0.3gSugar: 7gVitamin A: 166IUCalcium: 18mgIron: 0.5mg
Keyword biscoff, biscoff cheesecake, cheesecake
Tried this recipe?Let us know how it was!