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Mini Biscoff Cheesecakes

Mini Biscoff cheesecakes with a crunchy crushed-cookie crust and a creamy cookie-butter filling, baked until just set and then chilled for clean slices. Topped with warmed Biscoff spread and a whole Biscoff cookie for a classic Belgian-inspired finish.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 3 hours
Total Time 3 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Belgian-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For Biscoff crust
  • 1.5 cup crushed Biscoff cookies
  • 3 tbsp unsalted butter melted
  • 2 tbsp sugar
For Biscoff cheesecake filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 0.33 cup Biscoff cookie butter
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
For topping
  • 0.33 cup Biscoff spread warmed
  • 12 Biscoff cookies whole

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Preheat and bake the crust
  1. Preheat oven to 325F, then line a 12-cup muffin tin with paper liners.
  2. Combine the crust ingredients, then press the mixture firmly into the bottom of each liner.
  3. Bake the crust for 5 minutes, until set and fragrant, then remove to cool slightly.
Make the filling
  1. Beat the cream cheese and granulated sugar until smooth, scraping the bowl as needed for a silky texture.
  2. Add eggs one at a time, beating after each addition just until incorporated.
  3. Mix in sour cream, Biscoff cookie butter, vanilla extract, and cinnamon until evenly blended.
Bake, cool, and chill
  1. Divide filling among the cups, filling to near the top of each liner.
  2. Bake for 18-20 minutes at 325F, until the centers are just set with a slight jiggle.
  3. Let the cheesecakes cool fully, then refrigerate for 3 hours to firm up.
Top and finish
  1. Warm the Biscoff spread until pourable, then drizzle a thick ribbon over each cheesecake.
  2. Press one whole Biscoff cookie into the top of each cheesecake so it adheres to the spread.

Notes

For the cleanest texture, bake only until the centers are just set—overbaking can make mini cheesecakes puff and crack. Refrigerate in a sealed container for up to 4 days; freeze yes (wrap individually) for up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and keep the chill time the same for best structure.