I’ll never forget the first time I tasted Biscoff spread straight from the jar. My friend had brought it back from a trip abroad, insisting I try it immediately. One spoonful and I was hooked—that caramelized, spiced cookie flavor was unlike anything I’d had before. Fast forward a few years, and I found myself staring at a jar in my pantry, wondering what I could make beyond toast. That’s when these Mini Biscoff Cheesecakes came to life. I wanted something that captured the essence of those beloved cookies without turning on the oven. The first batch disappeared in less than 24 hours, which told me everything I needed to know. These little cheesecakes have a buttery cookie crust, a rich and creamy Biscoff filling that’s almost mousse-like, and just enough whipped cream on top to make them feel special. They’re the kind of dessert that looks impressive but secretly requires minimal effort—my favorite kind of recipe.
Why These Mini Biscoff Cheesecakes Are So Good
The magic here is how the cookie butter flavor comes through in every layer. You start with crushed Biscoff cookies mixed with butter for the crust—simple, but it sets the stage perfectly. The filling is where things get interesting. Cream cheese provides that classic cheesecake tang, while Biscoff spread adds depth and a subtle spice note. A little vanilla rounds it out, and heavy cream gets whipped right in to create this airy, silky texture that’s somewhere between traditional cheesecake and mousse. Because there’s no baking involved, these come together quickly and set firm in the fridge overnight. The whipped cream topping and extra cookie butter drizzle make each bite feel indulgent without being overwhelmingly sweet.
What You’ll Need
For the crust, grab about 2 cups of finely crushed Biscoff cookies—you can use a food processor or just seal them in a bag and crush them with a rolling pin. Add 2 tablespoons of granulated sugar and 6 tablespoons of melted butter to bind everything together. The cheesecake filling calls for 16 ounces of full-fat cream cheese at room temperature, 1¾ cups of powdered sugar, and 1 cup of Biscoff cookie butter spread. Don’t skimp on the quality here—good cookie butter makes a noticeable difference. You’ll also need 2 teaspoons of vanilla extract and 1 cup of heavy cream. For the whipped cream topping, use ¾ cup of heavy cream, 2 tablespoons of powdered sugar, and half a teaspoon of vanilla. Finally, have an extra ¾ cup of Biscoff spread for drizzling, plus some crushed cookies and whole cookies for garnish.
Step-by-Step Instructions
Make the Crust
In a mixing bowl, combine your Biscoff cookie crumbs, granulated sugar, and melted butter. Stir until everything is evenly moistened and the mixture holds together when you squeeze it. Using a small cookie scoop or tablespoon, portion about 1 tablespoon of the crumb mixture into each cup of your mini cheesecake pan. Press down firmly with the back of a spoon or the bottom of a small glass to create a compact crust layer. Set the pan aside while you make the filling.
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until it’s smooth and fluffy—this takes about a minute. Add the powdered sugar, Biscoff spread, and vanilla extract, then continue beating until everything is fully combined and there are no lumps. The mixture should be thick and creamy. Now pour in the heavy cream and increase the speed to medium-high. Whip the mixture for about 2 to 3 minutes, until it thickens noticeably and becomes light and airy. You’re looking for soft peaks that hold their shape but aren’t stiff.
Fill and Chill
Transfer the cheesecake filling to a piping bag—if you don’t have one, a large resealable plastic bag with the corner snipped off works just fine. Pipe the filling onto each crust, filling each cup slightly above the rim since the mixture will settle a bit as it chills. Smooth the tops gently with a spatula if needed. Cover the pan and refrigerate for at least 12 hours, or overnight. This step is crucial—rushing it means the cheesecakes won’t set properly and will be difficult to remove from the pan.
Top and Serve
Once the cheesecakes are fully set, carefully remove them from the mini cheesecake pan by pressing up on the removable bottoms. If they’re stubborn, insert a toothpick into the top to help lift them—the hole will be covered by toppings anyway. Heat the extra Biscoff spread in the microwave for about 30 seconds until it’s pourable but not too hot. Spoon or drizzle a little over the top of each cheesecake. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until medium-stiff peaks form. Fill a piping bag fitted with a star tip and pipe a swirl of whipped cream onto each cheesecake. Finish by sprinkling with crushed Biscoff cookies and pressing half a cookie into the whipped cream.
Pro Tips
- Make sure your cream cheese is truly at room temperature—cold cream cheese will create lumps
- Use a food processor to get ultra-fine cookie crumbs for a smooth crust
- Don’t overfill the cups; the filling can overflow if you’re too generous
- Insert a toothpick when removing cheesecakes to prevent breaking
- Chill for the full 12 hours; they need that time to firm up properly
- Warm the Biscoff spread just until pourable—too hot and it will melt the filling
Delicious Variations
- Swap Biscoff cookies for graham crackers for a milder crust
- Mix mini chocolate chips into the cheesecake filling for extra texture
- Add a pinch of cinnamon or espresso powder to the filling for deeper flavor
- Use Nutella instead of Biscoff spread for a chocolate-hazelnut version
- Top with salted caramel sauce instead of cookie butter for a different twist
- Make them in regular cupcake liners if you don’t have mini cheesecake pans
Troubleshooting Common Issues
If your filling is too loose and won’t hold its shape, you may not have whipped it long enough—continue beating until it thickens noticeably. If the crust is crumbly and won’t stick together, add another tablespoon of melted butter. Cheesecakes that won’t release from the pan usually haven’t chilled long enough; give them an extra few hours in the fridge. If the Biscoff drizzle is too thick to pour, microwave it for another 10 to 15 seconds. Whipped cream that’s runny means you didn’t whip it to stiff enough peaks; put it back in the bowl and beat for another minute or two.
Ingredient Substitutions
- Use dairy-free cream cheese and coconut cream for a vegan version
- Swap the heavy cream for full-fat coconut cream in the filling
- Replace Biscoff spread with sunflower seed butter for a nut-free option
- Use gluten-free graham crackers or cookies for the crust
- Try mascarpone cheese instead of cream cheese for a richer filling
Storage and Serving Tips
Store your Mini Biscoff Cheesecakes in an airtight container in the refrigerator for up to three days. Keep them chilled until you’re ready to serve—they taste best when cold. If you want to make them ahead, you can freeze the filled cheesecakes before adding the whipped cream and cookie butter drizzle. Wrap them individually in plastic wrap, then store in a freezer-safe container for up to one month. Thaw in the fridge overnight and add the toppings fresh before serving. These are perfect for parties, potlucks, or holiday gatherings since they’re individually portioned and easy to grab. They also make stunning gifts—pack them in clear boxes tied with ribbon for an impressive homemade present.
Frequently Asked Questions
Can I make these without a mini cheesecake pan?
Absolutely. Use a standard cupcake pan with cupcake liners instead. The recipe will yield about 12 to 14 regular-sized mini cheesecakes instead of 24 tiny ones.
How do I remove the cheesecakes from the pan?
Mini cheesecake pans have removable bottoms. Press up gently from the bottom to release each cheesecake. If they stick, insert a toothpick into the top as you press to help lift them out.
Can I make these ahead of time?
Yes. Make the cheesecakes up to two days in advance and store them in the fridge. Wait to add the cookie butter drizzle and whipped cream until just before serving for the best presentation.
Why is my filling grainy?
This usually happens when the cream cheese isn’t fully softened before mixing. Always let it sit at room temperature for at least 30 minutes before you start.
Can I freeze these cheesecakes?
Yes. Freeze them without the whipped cream and drizzle toppings. Wrap individually and freeze for up to one month. Thaw in the fridge overnight and add fresh toppings before serving.
What if I can’t find Biscoff cookies?
Look for Speculoos cookies, which are the same thing. If those aren’t available, gingersnap cookies or graham crackers work as substitutes, though the flavor will be different.
How long do they need to chill?
At least 12 hours, or overnight. This allows the filling to firm up properly. If you’re in a rush, you can get away with 8 hours, but 12 is ideal.
Mini Biscoff Cheesecakes
Ingredients
Method
- In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted butter. Stir until evenly moistened. Using a small cookie scoop, portion about 1 tablespoon of mixture into each mini cheesecake pan cup. Press down firmly with a spoon to create a compact crust. Set aside.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add powdered sugar, Biscoff spread, and vanilla extract. Beat until fully combined with no lumps.
- Pour in 1 cup of heavy cream and increase mixer speed to medium-high. Whip for 2-3 minutes until the mixture thickens and becomes light and airy with soft peaks.
- Transfer filling to a piping bag. Pipe filling onto each crust, filling slightly above the rim. Smooth tops gently with a spatula. Cover and refrigerate for at least 12 hours or overnight until fully set.
- Carefully remove set cheesecakes from pan by pressing up on removable bottoms. Use a toothpick inserted in the top to help lift if needed.
- Heat ¾ cup Biscoff spread in microwave for 30 seconds until pourable. Spoon or drizzle over each cheesecake.
- For whipped cream topping: In a bowl, whip ¾ cup heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla until medium-stiff peaks form. Fill piping bag fitted with Wilton 1M tip and pipe a swirl on each cheesecake.
- Sprinkle with crushed Biscoff cookies and press half a cookie into each whipped cream swirl. Serve chilled.
