Mini Biscoff Cheesecake Recipe

Mini Biscoff Cheesecake is the perfect bite-sized dessert for all Biscoff lovers! These creamy, rich cheesecakes have a crunchy Biscoff cookie crust and a luscious cheesecake filling infused with the unique caramelized flavor of Lotus Biscoff spread. Whether you’re making them for a party, holiday gathering, or just a personal treat, this easy no-bake recipe will surely impress.

In this guide, we’ll walk you through everything you need to know from ingredients to helpful tips to make the best Mini Biscoff Cheesecakes at home.

Recipe Preparation Equipment

Before starting, gather the necessary tools to make the process smooth:

Muffin tin or mini cheesecake pan
Cupcake liners (optional but recommended)
Mixing bowls
Electric hand mixer or stand mixer
Silicone spatula
Measuring cups and spoons
Food processor (for crushing Biscoff cookies)
Piping bag (optional, for decorating)

What Do You Need to Prepare Mini Biscoff Cheesecake?

For the Crust:

1 ½ cups (150g) crushed Biscoff cookies
5 tbsp (70g) unsalted butter, melted

For the Cheesecake Filling:

8 oz (225g) cream cheese, softened
½ cup (120ml) heavy whipping cream
½ cup (150g) Biscoff spread
¼ cup (50g) powdered sugar
1 tsp vanilla extract
Pinch of salt

For the Topping (Optional):

Extra Biscoff spread, melted (for drizzling)
Crushed Biscoff cookies (for garnish)
Whipped cream (for decoration)

How to Make Mini Biscoff Cheesecake ? Step-by-Step Instructions

Step 1: Prepare the Crust

Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
Mix the crushed cookies with melted butter until well combined.
Line a muffin tin with cupcake liners and distribute the crust mixture evenly among them, pressing down firmly with a spoon or the back of a measuring cup.
Place the muffin tin in the fridge to set while preparing the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the Biscoff spread, powdered sugar, vanilla extract, and a pinch of salt. Beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the Biscoff cream cheese mixture using a spatula. Be careful not to overmix.

Step 3: Assemble the Mini Cheesecakes

Evenly distribute the cheesecake filling over the prepared crusts. Smooth the tops with a spatula.
Refrigerate for at least 4 hours or overnight to allow the cheesecakes to set.

Step 4: Add the Toppings

Once set, drizzle melted Biscoff spread over each cheesecake.
Sprinkle crushed Biscoff cookies on top for extra crunch.
Optionally, pipe whipped cream on top for a decorative touch.

Step 5: Serve and Enjoy

Carefully remove the cheesecakes from the muffin tin.
Let them sit at room temperature for 5-10 minutes before serving.
Enjoy these delightful mini Biscoff cheesecakes!

Variations

No-Bake Biscoff Cheesecake Bars: Instead of making mini cheesecakes, press the crust into an 8-inch square pan and spread the filling over it. Slice into squares once set.
Chocolate Biscoff Cheesecake: Add ¼ cup melted chocolate to the cheesecake mixture for a delicious chocolate twist.
Biscoff Cheesecake with a Cookie Base: Instead of crushed cookies, place a whole Biscoff cookie at the bottom of each muffin liner.
Biscoff Swirl Cheesecake: Mix in a few dollops of Biscoff spread and swirl with a knife for a marbled effect.
Biscoff Cheesecake with a Crunchy Layer: Add a layer of crushed Biscoff cookies between the crust and the cheesecake filling for extra crunch.

Cooking Note

Ensure the cream cheese is softened before mixing to achieve a smooth and creamy texture.
When folding the whipped cream into the cheesecake mixture, do it gently to maintain the airy texture.
For an ultra-smooth texture, sift the powdered sugar before adding it to the cheesecake filling.
If you prefer a firmer texture, freeze the cheesecakes for 30 minutes before serving.
The mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Serving Suggestions

Serve these cheesecakes chilled with a drizzle of warm Biscoff spread on top.
Pair them with a cup of coffee, cappuccino, or a glass of milk.
Garnish with fresh berries for a refreshing contrast to the rich flavor.
Serve on a dessert platter with other bite-sized treats like brownies or macarons.
For a festive touch, sprinkle a bit of cinnamon or cocoa powder on top.

Helpful Tips

Use a food processor to crush the Biscoff cookies finely for a better crust texture.
Chill the mixing bowl before whipping the heavy cream to achieve firm peaks faster.
Line the muffin tin with cupcake liners for easy removal and serving.
Do not rush the chilling process—at least 4 hours of refrigeration ensures a perfect set.
Warm the Biscoff spread slightly before drizzling it over the cheesecakes for a smooth finish.

Tips for the Best Mini Biscoff Cheesecake

Always use full-fat cream cheese for a rich and creamy texture.
Allow the cheesecakes to fully chill before serving for the best consistency.
For a more intense Biscoff flavor, add extra Biscoff spread to the filling.
If you want a firmer crust, bake it at 350°F (175°C) for 5 minutes before chilling.
Garnish with whipped cream and a whole Biscoff cookie for an elegant presentation.

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FAQs

1. Can I use a different type of cookie for the crust?

Yes! Graham crackers or digestive biscuits work well, but Biscoff cookies give the best flavor.

2. How long do Mini Biscoff Cheesecakes last?

They can be refrigerated for up to 5 days or frozen for up to 3 months.

3. Can I make this recipe dairy-free?

Yes, use dairy-free cream cheese and coconut cream instead of heavy cream.

Conclusion

Mini Biscoff Cheesecakes are the ultimate no-bake dessert rich, creamy, and full of caramelized Biscoff flavor. With just a few simple ingredients and steps, you can create an impressive treat that everyone will love.

Try this recipe today and enjoy the irresistible taste of Biscoff in every bite!