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Mini Biscoff Cheesecakes

Mini Biscoff cheesecakes with a crunchy cookie crust and creamy Biscoff filling, baked until just set and chilled for clean slices. Topped with warm Biscoff spread and a whole cookie pressed on top for a classic Belgian-American 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: 330
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Bake the crust
  1. Preheat the oven to 325F and line a 12-cup muffin tin with liners, then set it on a sheet pan for stability. The liners should be snug in each cup so the crust bakes evenly.
  2. Mix crushed Biscoff cookies, melted unsalted butter, and sugar, then press firmly into each liner to form a compact base. Pack it down until the bottom looks level and tightly packed.
  3. Bake the crusts for 5 minutes at 325F, until they look slightly set and fragrant. You want them to hold together when you gently tap the liners.
Make the filling and bake
  1. Beat softened cream cheese and granulated sugar until smooth, stopping to scrape the bowl as needed. The mixture should look glossy with no visible lumps.
  2. Add eggs one at a time, beating briefly after each addition. Stop mixing as soon as each egg disappears to prevent over-aerating.
  3. Stir in sour cream, Biscoff cookie butter, vanilla extract, and cinnamon until fully combined. The batter should turn evenly tan with a uniform spice distribution.
  4. Divide the filling among the muffin cups, then bake at 325F for 18-20 minutes until just set. The centers should still have a slight jiggle when you move the pan.
Chill and finish
  1. Cool the mini cheesecakes in the muffin tin until they reach room temperature. The tops should look set and not wet or loose.
  2. Refrigerate for 3 hours to fully chill. They should feel firm when you gently press the edge of a liner.
  3. Warm the Biscoff spread and drizzle it over each cheesecake. The drizzle should look thick and pooled slightly in the center.
  4. Press a whole Biscoff cookie into the top of each cheesecake. Position it so it adheres to the spread without sliding.

Notes

For the cleanest texture, chill at least 3 hours so the filling firms up before topping. Store covered in the refrigerator for up to 4 days; freeze unfrosted cheesecakes for up to 2 months and thaw overnight in the fridge, then warm and add the Biscoff spread and cookie topping. For a lower-sugar option, use a 1:1 baking-style sugar substitute in the filling and crust.