Go Back
Biscoff cookies have a rich history that dates back to 1932 when they were first baked in the city of Lembeke, Belgium. Originally known as Speculoos, these cookies were made using a traditional recipe that included brown sugar, flour, and a blend of spices such as cinnamon and nutmeg. The unique caramelized flavor profile and crisp texture quickly gained popularity, eventually leading to their exportation and renaming as "Biscoff"—a portmanteau of "Biscuit" and "Coffee."

Biscoff Mini Cheesecakes Recipe

Indulge in the heavenly Biscoff Bliss Mini Cheesecakes—an irresistible dessert that combines creamy cheesecake with the caramelized flavors of Biscoff cookies. Perfect for parties or cozy nights in, these mini treats are easy to make and sure to impress. With a crunchy cookie crust, luscious filling, and delightful whipped cream topping, they're a delectable bite-sized delight. Discover the recipe and elevate your dessert game! #Biscoff #MiniCheesecakes #DessertLovers #BakingJoy #SweetTreats #CheesecakeHeaven
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups Biscoff cookies, crushed

5 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup Biscoff spread (plus extra for topping)

1 tablespoon all-purpose flour (optional, for a firmer texture)

For the topping:

½ cup heavy whipping cream

2 tablespoons powdered sugar

Crushed Biscoff cookies for garnish

--

Instructions
 

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the crushed Biscoff cookies, melted butter, and granulated sugar until well mixed. Press about 1 tablespoon of the mixture firmly into the bottom of each mini cheesecake cup or muffin tin to form a crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Add the vanilla extract and mix until combined. Gradually add in the eggs, one at a time, mixing just until incorporated—be careful not to overmix. Fold in the Biscoff spread and flour if using until the mixture is evenly blended.

      Fill the cups: Spoon the cheesecake filling evenly over the cooled crust in each cup, filling them about ¾ full. Tap the pan gently on the counter to remove any air bubbles.

        Bake the cheesecakes: Place the filled muffin tin in the preheated oven and bake for 15-18 minutes, or until the centers are just set but still slightly jiggly. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes. Afterward, remove them from the oven and let them cool to room temperature.

          Chill: Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.

            Make the whipped topping: In a mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. This will take about 2-3 minutes.

              Assemble and serve: Once the cheesecakes have set, remove them from the refrigerator. Swirl a generous dollop of whipped cream on top of each mini cheesecake, drizzle with extra Biscoff spread, and sprinkle crushed Biscoff cookies for garnish.

                Enjoy your delightful Biscoff Bliss Mini Cheesecakes!

                  ---

                    Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12 mini cheesecakes