Dessert

Mini Biscoff Cheesecakes Recipe

ByElla Hart January 9, 2026January 9, 2026

Introduction

Mini Biscoff Cheesecakes are a delightful treat combining creamy cheesecake with the rich, spiced flavor of Biscoff cookies. These individual-sized desserts are perfect for parties, special occasions, or whenever you want a sweet indulgence with minimal fuss.

The image shows several small round cheesecakes on a white rectangular tray with a white marbled texture background. Each cheesecake has three layers: a crumbly brown biscuit base, a light tan creamy middle layer, and a smooth layer of caramel on top. On top of the caramel layer, there is a swirl of white whipped cream sprinkled with fine crumbs of the same biscuit. A whole square brown biscuit with ridged edges is placed upright in the whipped cream. There are crumb sprinkles scattered on the tray around the cheesecakes. The 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 (for topping)
2 tbsp Biscoff cookie crumbs (for garnish)
12 Biscoff cookies, halved (for garnish)

Instructions

Step 1: In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted salted butter. Portion the crumb mixture into a mini cheesecake pan using about 1 tablespoon per portion. Press the crumbs firmly into the bottom to create the crust. Set aside.
Step 2: In a large bowl, use an electric mixer to beat cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Add 1 cup 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. Refrigerate for 12 hours or overnight until set. Carefully remove cheesecakes from the pan after chilling.
Step 4: For the whipped cream, beat ¾ cup heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form. Transfer whipped cream to a piping bag fitted with a star tip.
Step 5: Warm the remaining ¾ cup Biscoff spread in the microwave for about 30 seconds to soften. Pipe or spoon the melted spread over each cheesecake. Add a small swirl of whipped cream on top, sprinkle with Biscoff cookie crumbs, and garnish each with half a Biscoff cookie.

Tips & Variations

For a more intense Biscoff flavor, gently swirl extra cookie butter into the cheesecake filling before chilling.
Use a silicone mini cheesecake pan or liners for easy removal and neater presentation.
Try topping with crushed nuts or a drizzle of caramel for added texture and sweetness.

Storage

Store mini Biscoff cheesecakes covered in the refrigerator for up to 3 days. To keep the whipped cream fresh, add it just before serving. If you’d like to freeze them, place them in an airtight container and freeze for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows several small round cheesecakes placed on a white tray with a white marbled background. Each cheesecake has three layers: a crumbly light brown base, a thick smooth light tan middle layer, and a shiny caramel brown layer on top. On top of the caramel layer, there is a swirl of white whipped cream sprinkled with tiny brown crumbs. A square brown cookie with ridged edges is inserted vertically into the whipped cream on each cheesecake. Crumbs are scattered around the cheesecakes on the tray, adding texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes without a piping bag?

Yes, you can carefully spoon the cheesecake mixture onto the crusts and smooth with the back of a spoon if you don’t have a piping bag. However, piping gives a cleaner, more uniform look.

Is it necessary to chill the cheesecakes overnight?

Chilling for at least 12 hours helps the cheesecake set properly and develop a firm texture. While shorter chilling times may work, the cheesecakes will be softer and harder to remove from the pan.