Imagine biting into a creamy, rich cheesecake layered with the warm, spiced flavor of Biscoff cookie butter. The buttery, caramelized crunch of a cookie crust pairs perfectly with the luscious filling, making each bite a heavenly treat. These mini Biscoff cookie butter cheesecakes are not just desserts—they’re a celebration of indulgence.
Whether you’re planning a cozy family gathering, a festive celebration, or simply treating yourself, these cheesecakes fit the bill. Their mini size makes them perfect for individual servings, ensuring no one has to share (because, let’s face it, sharing dessert is tough). Plus, they’re an excellent make-ahead dessert, freeing you up to focus on the main course or simply enjoy your time with loved ones.
Inspired by the nostalgic charm of Biscoff cookies, this recipe is a fusion of classic cheesecake decadence and the spiced, slightly caramelized notes of cookie butter. Trust me, these will become a household favorite from the very first batch.
Why You’ll Love This Recipe:
- No Sharing Necessary: These cheesecakes are perfectly portioned for individual enjoyment, making them great for parties or an easy dessert at home.
- Easy to Make: You don’t need to be a pastry chef to create these; the steps are simple and approachable for any home baker.
- Rich, Creamy, and Spiced: The combination of cream cheese, cookie butter, and that signature Biscoff crust is an irresistible flavor trio.
- Perfect for Any Occasion: Whether you’re celebrating a special event or just want a sweet treat, these cheesecakes are a show-stopper.
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups Biscoff cookie crumbs
- 5 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ½ cup Biscoff cookie butter
- 1 teaspoon pure vanilla extract
- 2 large eggs
For the Topping:
- ¼ cup Biscoff cookie butter, melted
- Biscoff cookies, crushed, for garnish
How to Make Mini Biscoff Cookie Butter Cheesecakes
Step-by-Step Instructions:
- Prepare the Crust
Begin by preheating your oven to 325°F (163°C) and lining a standard 12-cup muffin tin with cupcake liners. In a mixing bowl, combine the Biscoff cookie crumbs and melted butter. Stir until the mixture resembles wet sand.Divide the mixture evenly among the liners, pressing it firmly into the bottom of each cup to create a compact crust. You can use the back of a spoon or the flat bottom of a small glass to ensure an even surface. Bake the crusts for 5 minutes, then remove them from the oven and let them cool. - Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together using an electric mixer until the mixture is smooth and creamy. Add the Biscoff cookie butter and vanilla extract, and continue to mix until fully combined.Crack in the eggs, one at a time, mixing just until incorporated after each addition. Be careful not to overmix, as this can affect the texture of your cheesecake. - Assemble and Bake
Spoon the filling evenly over the cooled crusts, filling each liner almost to the top. Smooth the tops with a spoon or spatula if needed.Bake the cheesecakes in the preheated oven for 16–18 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking, as this can cause cracks in the cheesecakes.Once baked, remove the tin from the oven and allow the cheesecakes to cool completely at room temperature. Then, transfer them to the refrigerator to chill for at least 2 hours (or overnight for the best results).
- Add the Toppings
Before serving, melt the Biscoff cookie butter in the microwave in 10-second increments until it’s smooth and pourable. Drizzle the melted cookie butter over the tops of the chilled cheesecakes. Sprinkle each with crushed Biscoff cookies for a finishing touch.
Helpful Tips:
- Use Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature before starting. This ensures a smoother filling without lumps.
- Don’t Overmix: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecake. Mix until just combined.
- Easy Crust Pressing: If you find the crust mixture sticking to your spoon, try using a piece of parchment paper to press it down.
- Make Ahead: These cheesecakes can be made a day in advance, making them a stress-free option for entertaining.
Details:
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 38 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes:
- These cheesecakes are best served chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional Information:
- Serving Size: 1 mini cheesecake
- Calories: Approximately 290
- Fat: 19g
- Carbohydrates: 26g
- Protein: 5g
Frequently Asked Questions:
1. Can I make these cheesecakes ahead of time?
Absolutely! These mini cheesecakes actually taste even better after chilling overnight. Prepare them a day in advance for stress-free entertaining.
2. Can I freeze these cheesecakes?
Yes, you can freeze them! Once the cheesecakes have cooled completely, wrap each one individually in plastic wrap, then place them in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
3. Can I use a different type of cookie for the crust?
While Biscoff cookies provide a signature flavor, you can substitute them with graham crackers or another spiced cookie, such as gingersnaps, for a similar texture and flavor.
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Conclusion
These mini Biscoff cookie butter cheesecakes are the perfect bite-sized dessert that marries indulgent flavors with effortless elegance. Whether you’re hosting a party, surprising a loved one, or just treating yourself, these little cheesecakes are guaranteed to bring a smile to everyone’s face. So, grab your apron, whip up a batch, and enjoy the magic of cookie butter bliss. Happy baking!
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Mini Biscoff Cookie Butter Cheesecakes
Description
Imagine biting into a creamy, rich cheesecake layered with the warm, spiced flavor of Biscoff cookie butter. The buttery, caramelized crunch of a cookie crust pairs perfectly with the luscious filling, making each bite a heavenly treat. These mini Biscoff cookie butter cheesecakes are not just desserts—they’re a celebration of indulgence.
Whether you’re planning a cozy family gathering, a festive celebration, or simply treating yourself, these cheesecakes fit the bill. Their mini size makes them perfect for individual servings, ensuring no one has to share (because, let’s face it, sharing dessert is tough). Plus, they’re an excellent make-ahead dessert, freeing you up to focus on the main course or simply enjoy your time with loved ones.
Inspired by the nostalgic charm of Biscoff cookies, this recipe is a fusion of classic cheesecake decadence and the spiced, slightly caramelized notes of cookie butter. Trust me, these will become a household favorite from the very first batch.
Ingredients
For the Crust:
- 1 ½ cups Biscoff cookie crumbs
- 5 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ½ cup Biscoff cookie butter
- 1 teaspoon pure vanilla extract
- 2 large eggs
For the Topping:
- ¼ cup Biscoff cookie butter, melted
- Biscoff cookies, crushed, for garnish
Instructions
- Prepare the Crust
Begin by preheating your oven to 325°F (163°C) and lining a standard 12-cup muffin tin with cupcake liners. In a mixing bowl, combine the Biscoff cookie crumbs and melted butter. Stir until the mixture resembles wet sand.Divide the mixture evenly among the liners, pressing it firmly into the bottom of each cup to create a compact crust. You can use the back of a spoon or the flat bottom of a small glass to ensure an even surface. Bake the crusts for 5 minutes, then remove them from the oven and let them cool. - Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together using an electric mixer until the mixture is smooth and creamy. Add the Biscoff cookie butter and vanilla extract, and continue to mix until fully combined.Crack in the eggs, one at a time, mixing just until incorporated after each addition. Be careful not to overmix, as this can affect the texture of your cheesecake. - Assemble and Bake
Spoon the filling evenly over the cooled crusts, filling each liner almost to the top. Smooth the tops with a spoon or spatula if needed.Bake the cheesecakes in the preheated oven for 16–18 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking, as this can cause cracks in the cheesecakes.Once baked, remove the tin from the oven and allow the cheesecakes to cool completely at room temperature. Then, transfer them to the refrigerator to chill for at least 2 hours (or overnight for the best results).
- Add the Toppings
Before serving, melt the Biscoff cookie butter in the microwave in 10-second increments until it’s smooth and pourable. Drizzle the melted cookie butter over the tops of the chilled cheesecakes. Sprinkle each with crushed Biscoff cookies for a finishing touch.
Notes
These cheesecakes are best served chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.