The best dessert for a Biscoff cookie lover, these individual speculoos cheesecakes are filled to the brim with speculoos flavor! With a Biscoff cookie crust and a cookie butter cheesecake filling, mini Biscoff cheesecakes are a favorite for lovers of the spiced shortbread cookies. Top with extra melted cookie butter and extra Biscoff crumbs for a celebration of all things speculoos!
Individual, or mini cheesecakes, are also far easier to make than full-size cheesecakes—don’t let the thought of a leaky springform pan intimidate you! Mini speculoos cheesecakes require no water bath, and they are made in a muffin pan in paper liners. Watch just how easy mini Biscoff cheesecakes are to make here!
They’re conveniently portion-sized, too, which makes these and my mini turtle cheesecakes way easier to serve than full-size cheesecakes at gatherings. Bonus: Mini cheesecakes freeze beautifully—defrost one or two overnight in the fridge for a special treat the next day!
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Ingredients for Mini Biscoff Cheesecakes
Individual Biscoff cheesecakes are made of a Biscoff cookie crust and a cookie butter cheesecake filling. I top them with an extra drizzle of cookie butter and speculoos cookie crumbs for good measure. Read on for specifics on each ingredient:
- Biscoff cookies. The crunchy, spiced cookies make a great base for the mini cheesecakes.
- Salted butter. Melted butter binds the cookie crumbs together for a crisp crust. The salt balances the flavors well, but you may use unsalted if desired.
- Cream cheese. This is the main component of the cheesecake, so be sure to use full-fat cream cheese in its block form, like the 8-oz block from Philadelphia. If the cream cheese is too soft (like the kind in the tubs), the cheesecakes may not set properly.
- Speculoos or Biscoff cookie butter. This speculoos-flavored spread is key to getting the cheesecake filling to taste like Biscoff cookies. You can use the original Biscoff cookie butter spread from Lotus or a store-brand version, like the one from Trader Joe’s.
- Granulated sugar. Sugar adds sweetness, moisture, and plays a role in preventing the custard from cracking while baking.
- Vanilla extract. Vanilla bean paste or extract work well here for a little extra flavor.
- Eggs. Imperative for a good custard, eggs gently firm the custard while baking to result in a creamy yet set cheesecake.
- Salt. Just a pinch enhances and balances all the flavors.
Quick Tips to Make Mini Biscoff Cheesecakes
You’d be surprised by how much easier mini cheesecakes are to make than regular cheesecakes! I have a ton of tips for every step to ensure your success, and you can even watch a quick walkthrough below:
How to Make the Biscoff Cookie Crusts
First, line a muffin pan with 12 paper liners. Regular paper liners will stick to the cheesecakes slightly; parchment liners will barely stick to the cheesecake, which is ideal if you’d like to serve these without the liner.
Then, process the Biscoff cookies in the bowl of a food processor until finely ground. Pour the melted butter down the feeder tube with the machine running to incorporate the butter.
If needed, you can also remove the blade of the food processor and stir the crust together by hand with a spatula.
Once the butter has been incorporated, divide the cookie crust into the 12 paper liners. This is about one lightly packed Tablespoon of the crust mixture.
To flatten the crust, place an extra paper liner on top of one of the filled liners, then place a flat-bottomed ¼ or ⅓ measuring cup over it. Add pressure evenly over the measuring cup, then remove it and the extra liner. You’ll be left with a nice, flat crust for the base!
If you don’t have a flat-bottomed measuring cup, you can flatten the crust with your fingers through an extra paper liner.
How to Make the Biscoff Cheesecake Filling
Cheesecakes tend to crack if too much air has been incorporated into the batter. To prevent this from happening, I use a food processor to make my cheesecake fillings. The blade does not incorporate quite as much air as a beater attachment would, so it makes it a great option to use for beginners! It’s also handy because I use the food processor to make the crust right before.
If you don’t have a food processor, feel free to use an electric mixer to beat the cheesecake filling together. Just stop mixing as soon as the eggs look fully incorporated.
I first add the cream cheese, sugar, cookie butter, vanilla, and salt to the food processor, then pulse until combined. I still usually find small lumps after a few pulses, so I scrape down the sides with a spatula and pulse a few more times for good measure.
Once the cookie butter cheesecake mixture is smooth, add the eggs and pulse until just barely combined. This only takes a few pulses, a break to scrape down the sides once more, and a couple final pulses.
Sometimes clumps of cream cheese can stick at the bottom of the food processor bowl. Give the bowl a good scrape-down at the end to prevent this. The mixture will be a little thick due to the cookie butter.
How to Fill Mini Biscoff Cheesecakes
Cheesecakes, and especially this cookie butter cheesecake, can go from just baked to overbaked in minutes, so it’s important to fill each paper liner with a similar amount of filling. Big variations will cause the cheesecakes to finish baking at different times!
Standard paper liners easily fit one Tablespoon of crust and a few Tablespoons of the cookie butter cheesecake filling. In case your liners are a different size than mine, I recommend adding just two Tablespoons of the filling to each liner to start. Then, go back and divide the remaining filling between the cheesecake cups.
How to Bake Mini Biscoff Cheesecakes
These mini cheesecakes don’t take quite as long to bake as my mini turtle cheesecakes, so keep an eye them. Bake the mini cheesecakes at 350°F/175°C for only 13-15 minutes in a light pan. You may need to bake them for 1-2 less minutes if you’re using a dark pan. The edges of the cheesecake will be set, and only the very centers (if anything) should be slightly jiggly.
Depending on the amount of filling in each and your oven, some cheesecakes may be fully set while others a still a bit jiggly. That’s okay and totally normal!
If you prefer firmer cheesecakes, bake for 15-17 minutes, until the cheesecakes form a dome but only the very edges have started to brown.
Then, remove from the oven and allow to cool in the pan for about an hour on a cooling rack.
How to Remove Mini Cheesecakes from a Muffin Pan
At first glance, you might worry about how to remove these mini cheesecakes once they’ve baked. Fortunately, it doesn’t require any special equipment! I use clean hands myself, but you can also use a fork or offset spatula.
Once the pan is no longer too hot to touch (about an hour), pick up a cheesecake with the very tips of your fingers at the very top of the paper liner. With one hand on each side, I pinch the liner and pull up, then transfer the cheesecakes to a cooling rack or plate.
If you have long nails or simply don’t want to use your fingers, you can also slide a knife, fork, or offset spatula in between the muffin pan and the paper liner and pop the cheesecake out from the bottom. Just keep in mind that it may scratch your baking pans, depending on the kind of utensil and pan you use.
How to Top Mini Biscoff Cheesecakes
My favorite way to top these mini cookie butter cheesecakes is with a drizzle of melted cookie butter and a sprinkle of leftover Biscoff cookie crumbs.
For neat and consistent lines, I recommend using a zip-top or piping bag to pipe the warm cookie butter onto the mini cheesecakes.
If you want to make a showstopper out of these, you’re welcome to top them with a portion of a Biscoff cookie. Break a Biscoff cookie in half horizontally stick it in the middle of the cheesecake at an angle, then add some crumbs around the base of the cookie. (Note: The cookie will get a little soggy if you do this too far in advance. I recommend doing this the day you plan to serve the cookie butter cheesecakes.)
FAQs about Mini Biscoff Cheesecakes
Speculoos cookies are a crunchy, spiced cookie from Belgium. Biscoff cookies are a type of speculoos cookie made and trademarked by Lotus Bakeries, but they are so popular that the two words have become interchangeable.
I get my speculoos cookie butter from Trader Joe’s, but you can also buy Biscoff brand cookie butter online.
No, if you don’t have one, you can totally make the filling in a stand mixer or a large bowl with an electric mixer (please see the notes at the bottom of the recipe card). I like using my food processor for the filling for two reasons: 1) I’ve already used it for the crust, and 2) the blade whips less air into the filling than beaters, so there’s less chance of the custard cracking in the oven.
In an airtight container, mini cheesecakes will last for up to five days in the fridge. For longer storage, I recommend placing them in an airtight container and freezing for up to six months.
Other Recipes You May Enjoy
If you’re a cheesecake lover (or you are after making these!), you’ll also probably love my mini turtle cheesecakes with pecans, dark chocolate ganache, and salted caramel.
Here are some other muffin pan desserts you might like:
- Caramel chai muffins (for similar warm-spice-goodness)
- Mini caramel apple pies
- Mini cherry pies
- Mini blueberry crumble pies
Dish Cleanup: A Lil Messy
I rate my recipe cleanups on a scale of 1 to 5. 1 is only a handful of dishes, and 5 is everything including the kitchen sink.
My mini cookie butter cheesecakes recipe has a cleanup rating of a 3. This is mostly due to the fact that I reuse the food processor bowl to make the cheesecake filling! If you prefer to use an electric mixer to make your mini cheesecakes, you may end up with a few more dishes than I have here.
Mini Cookie Butter Cheesecake Recipe
Mini Biscoff Cheesecakes
Made with a Biscoff cookie crust and a cookie butter cheesecake filling, these simple mini Biscoff cheesecakes are a favorite for the spiced shortbread cookie lovers. Top with melted cookie butter and extra Biscoff crumbs for a celebration of all things speculoos!
Ingredients
For the Biscoff Cookie Crust
- 20 Biscoff cookies (160 g)
- 3 Tablespoons salted butter (42 g)
For the Biscoff Cheesecake Filling
- 12 oz cream cheese (1.5 blocks), softened (340 g)
- ⅓ cup speculoos or Biscoff cookie butter (95 g)
- ½ cup granulated sugar (100 g)
- 1 teaspoon vanilla extract (5 ml)
- 2 large eggs, at room temperature
- pinch of salt
For Topping
- 1-2 teaspoons speculoos or Biscoff cookie butter
Instructions
- Preheat the oven to 350°F/175°C, and line a muffin pan with 12 paper liners.
- Crush the Biscoff cookies until fine in the bowl of a food processor (or with a rolling pin in a bag or parchment paper). Remove two Tablespoons of the crushed cookies, and reserve for topping later. Then, with the food processor running, pour the melted butter through the feeder tube over the crumbs and process until combined.
- Divide the crumbs into the paper liners in the muffin pan, about 1 Tablespoon in each. Press the crust into the liners with your fingers or a small flat-bottomed measuring cup to pack the bottoms, then set aside.
- In the bowl of a food processor,* add the cream cheese, cookie butter, sugar, and vanilla. Pulse until smooth and combined, then add the eggs. Pulse just a few times until smooth, then scrape down the sides of the bowl and pulse one or two more times until just combined.
- Divide the cheesecake filling evenly into the paper liners, about 3 Tablespoons per liner. The cups will be very nearly full.
- Bake for 13-15 minutes, until the edges are set and only the very centers of the cheesecakes are slightly jiggly. (Some cheesecakes may be fully set while others are still a little jiggly—that's okay!) For firmer cheesecakes all around, bake for an extra minute or two until all of the centers are fully set. Remove from the oven and allow to cool in the pan for about an hour on a cooling rack.
- When only slightly warm, remove the mini cheesecakes from the pan.
- Heat 1-2 teaspoons of cookie butter in the microwave in 5-second bursts until melty, then drizzle on top of the mini cheesecakes. Sprinkle as much or as little of the reserved Biscoff cookie crumbs on top as you like.
- Lightly cover and chill in the fridge for at least two hours, until the bottoms of the mini cheesecakes feel cold, then serve. Enjoy!
To Make the Biscoff Cheesecake Crust
To Make the Biscoff Cookie Butter Cheesecake Filling
To Bake the Mini Biscoff Cheesecakes
To Top the Mini Biscoff Cheesecakes
Notes
*The cookie butter cheesecake filling can also be made in a stand mixer or a large bowl with a hand mixer. Beat the first set of ingredients on medium-low until smooth, then add the eggs. Beat the mixture only until just combined, scraping down the sides and bottom of the bowl as needed. (This will prevent beating too much air into the eggs, which can cause air bubbles and cracking.)
Store in an airtight container in the fridge for up to five days. For long-term storage, place in an airtight container in the freezer for up to 6 months.
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Nutrition Information:
Yield:
12Serving Size:
1 mini cheesecakeAmount Per Serving: Calories: 539Total Fat: 35gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 67mgSodium: 331mgCarbohydrates: 53gFiber: 1gSugar: 31gProtein: 6g
The nutrition facts are estimated and may vary based on specific ingredients used.
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