Dessert

Mini Biscoff Cheesecakes Recipe

ByAndria Russo January 10, 2026January 10, 2026

Introduction

These Mini Biscoff Cheesecakes combine the rich, spiced flavor of Biscoff cookies with a creamy, fluffy cheesecake filling. Perfectly portioned for a sweet treat, they are as delightful to look at as they are to eat.

The image shows several small, round mini cheesecakes arranged closely on a white plate set on a white marbled surface. Each cheesecake has three distinct layers: a thick crumbly brown biscuit base as the bottom layer, a creamy light brown filling as the middle layer, and a smooth chocolate layer on top. On the top center of each mini cheesecake is a generous swirl of white whipped cream sprinkled with fine brown crumbs. A single square brown biscuit with a patterned edge is placed upright, partially pressed into the whipped cream on each cheesecake. There are scattered crumbs around the plate adding texture and detail to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Biscoff cookie crumbs
2 tbsp granulated sugar
6 tbsp salted butter, melted
16 oz cream cheese, room temperature
1 ¾ cup powdered sugar
1 cup Biscoff spread (cookie butter)
2 tsp vanilla extract
1 cup heavy cream
¾ cup heavy cream (for whipped cream)
2 tbsp powdered sugar (for whipped cream)
½ tsp vanilla extract (for whipped cream)
¾ cup Biscoff spread (cookie butter), additional for topping
2 tbsp Biscoff cookie crumbs, for garnish
12 Biscoff cookies, halved for topping

Instructions

Step 1: In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Use a small cookie scoop (about 1 tablespoon) to portion the crumb mixture into a mini cheesecake pan. Firmly press the crumbs into the bottom to form the crust. Set aside.
Step 2: In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Pour in 1 cup of heavy cream and whip on medium-high speed until the mixture thickens and becomes light and fluffy.
Step 3: Fill a piping bag with the cheesecake mixture and pipe it onto the prepared crusts, slightly above the rim of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. Once chilled, carefully remove the cheesecakes from the pan.
Step 4: To prepare the whipped cream, whip ¾ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract in a bowl until medium-stiff peaks form. Transfer to a piping bag fitted with a Wilton 1M tip.
Step 5: Heat the additional ¾ cup Biscoff spread in the microwave for about 30 seconds until slightly melted. To assemble, pipe or spoon the melted Biscoff spread on top of each cheesecake. Add a small swirl of whipped cream, sprinkle with Biscoff cookie crumbs, and top each with half a Biscoff cookie.

Tips & Variations

Use room temperature cream cheese to ensure a smooth, lump-free filling.
For a stronger Biscoff flavor, gently fold some crushed Biscoff cookies into the cheesecake mixture before piping.
If you don’t have a mini cheesecake pan, regular muffin tins with paper liners can work as a substitute.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture, consume within this time. If you want to store longer, freeze without toppings for up to 1 month; thaw overnight in the refrigerator before adding toppings and serving.

How to Serve

The image shows small cheesecake desserts on a white rectangular plate over a white marbled surface. Each cheesecake has three main layers: a crumbly brown base, a thick light brown creamy middle layer, and a smooth caramel-colored topping. On top of each cake, there is a swirl of white whipped cream with bits of crumb sprinkled over it. A rectangular brown cookie is placed in the whipped cream at an angle, adding texture and height. The plate has crumbs scattered around the cheesecakes for a natural, homemade look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of the Biscoff flavor?

Yes, the recipe uses regular cream cheese combined with Biscoff spread for flavor. Using Biscoff-flavored cream cheese is not required but can enhance the taste.

Do I need a piping bag to make these cheesecakes?

A piping bag helps create a neat and attractive finish, but it’s not essential. You can spoon the cheesecake mixture into the crusts and smooth with a spatula if preferred.