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Mini Biscoff Cheesecakes

Mini Biscoff cheesecakes with a crunchy crushed-cookie crust and creamy Biscoff cheesecake filling. Baked until just set, chilled for a smooth, sliceable texture, then finished with a thick warm Biscoff spread drizzle.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 3 hours
Total Time 3 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: Belgian-American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For Biscoff crust
  • 1.5 cup Biscoff cookies Crushed into fine crumbs.
  • 3 tbsp unsalted butter Melted.
  • 2 tbsp sugar Granulated sugar.
For Biscoff cheesecake filling
  • 16 oz cream cheese Softened to room temperature.
  • 0.5 cup granulated sugar
  • 2 eggs Room temperature.
  • 0.25 cup sour cream Full-fat.
  • 0.33 cup Biscoff cookie butter
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
For topping
  • 0.33 cup Biscoff spread Warmed until drizzleable.
  • 12 Biscoff cookies Whole cookies, for pressing on top.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the crust
  1. Preheat the oven to 325°F, and line a 12-cup muffin tin with liners. This keeps the mini cheesecakes from sticking and sets up for even baking.
  2. Mix the crushed Biscoff cookies, melted unsalted butter, and sugar, then press the crust firmly into each liner. Pack it tightly so the base holds together when chilled.
  3. Bake the crust for 5 minutes at 325°F. You’re setting the crumbs so they stay crisp after cooling.
Bake the filling
  1. Beat the softened cream cheese and granulated sugar until smooth. Scrape the bowl so there are no lumps.
  2. Add the eggs one at a time, beating after each addition. This helps the filling stay creamy and prevents curdling.
  3. Stir in the sour cream, Biscoff cookie butter, vanilla extract, and cinnamon until fully combined. Mix just until smooth for a tender texture.
  4. Divide the filling among the muffin cups. Fill to near the top, leaving a small margin so it doesn’t overflow.
  5. Bake for 18–20 minutes at 325°F until the centers are just set. The tops should look set but still slightly soft in the middle.
Chill and finish
  1. Cool the mini cheesecakes to room temperature. Cooling prevents condensation before refrigeration.
  2. Refrigerate for 3 hours to fully chill and firm up. This is what gives clean, creamy bites.
  3. Warm the Biscoff spread until drizzleable, then drizzle over each cheesecake. Add a thick ribbon-like layer for a visible topping.
  4. Press one whole Biscoff cookie into the top of each cheesecake. Lightly press so it adheres without sinking.

Notes

For the smoothest centers, keep all dairy at room temperature before mixing and avoid overbaking—pull them when the edges are set and the center still jiggles slightly. Refrigerate in an airtight container up to 4 days; freeze the plain cheesecakes (without topping) up to 2 months, then thaw overnight in the fridge and warm-drizzle fresh topping. For a lower-sugar option, use a 1:1 baking sugar substitute for the granulated sugar in the filling (note crust sweetness will be slightly different).