These Mini Biscoff Cheesecakes with Biscoff Whipped Cream topping are a decadent and delicious little treat that is great for a party, to serve for the Holidays or just as an every day dessert!
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Why we love this recipe
If you like Biscoff, you will LOVE the taste of these Mini Biscoff Cheesecakes. These little treats are simply packed with Biscoff in every layer: from the biscoff cookie crust to the cookie butter cheesecake, biscoff glaze and biscoff whipped cream topping.
Just like the larger Baked Biscoff Cheesecake and No Bake Biscoff Cheesecake versions, these mini cheesecakes are a super comforting treat, packed with spices and creamy goodness.
The spicy caramelised flavours of the Speculoos Cookies and Spread (Biscoff) make this biscoff cheesecake recipe the perfect one for Fall, Winter and the Holiday season.
More Biscoff Recipes:
Ingredients
Scroll down to recipe card below for all quantities.
For the Crust:
- Biscoff or Speculoos Cookies: finely crushed to get fine crumbs.
- Butter: unsalted and melted.
For the Biscoff Cheesecake Mixture:
- Cream Cheese: Full fat cream cheese will give you the best results. It is very important for the cream cheese to be at room temperature to avoid lumps in the mixture.
- Sour Cream: at room temperature. You can substitute it with Greek Yogurt like I did in the larger Biscoff Cheesecake version of this recipe.
- Biscoff Cookie Butter Spread: smooth spread (not the crunchy one), lightly melted until very fluid.
- Speculoos Spices: The spice mix used to make the traditional Speculoos (biscoff) Cookies. See FAQs section below for more information on speculoos spices and available substitutes.
Optionally, you can also add a little bit of vanilla extract.
For the Toppings:
- Cookie Butter Spread (for the glaze): lightly melted biscoff spread that is very fluid and easy to pour drizzle over the cheesecakes
- Biscoff Whipped Cream: a mix of Thickened / Heavy Cream (or whipping cream) which contains at least 30% of fat and some Biscoff Spread or Cookie Butter Spread.
How to make Mini Biscoff Cheesecakes
Biscoff Cookie Crust
Step-by-step instructions:
- Crush the Biscoff biscuits until you get fine crumbs, either using a food processor or by placing the cookies inside a freezing bag and tapping them with a rolling pin.
- Photo 1: Place the biscuits crumbs and melted butter in a small bowl and stir with a spatula until combined. The mixture should resemble wet sand.
- Prepare a Muffin Pan or Mini Cheesecake Pan with paper muffin liners.
- Photo 2: Scoop the crust mixture into the muffin liners and press the crumbs well to pack them tightly. You can use your fingers, the back of a spoon or the bottom of a cup.
- Place in the biscuit base in fridge to chill.
Creamy Biscoff Cheesecake Filling
- Preheat your oven on 140 degree Celsius / 285 degree Fahrenheit.
- Photo 3: Place the room temperature Cream Cheese and Sour Cream in a large mixing bowl or the bowl of your stand mixer. Mix for a few minutes until no lumps remain.
- Photo 4: Keep mixing until the cream is smooth. Be careful not to over-mix to avoid adding too much air into the batter.
It is very important for those two ingredients to be at room temperature. If too cold, they will not mix properly and you will get thick lumps of cream cheese inside the batter.
- Photo 5: Add the melted Biscoff Spread, Brown Sugar and Speculoos Spice. Mix until just combined.
- Photo 6 & 7: Add the Eggs (at room temperature) and slowly mix them in, stopping as soon as combine to avoid creating too many air bubbles.
- Photo 8: Scoop the cream cheese mixture over the chilled crust. Tap the muffin tin on a hard surface a few times to pop any air bubbles remaining in the mixture.
- Bake on the lowest rack of your oven for 20 to 25 minutes. The filling should be slightly wobbly in the centre (it will set when it cools down).
- Turn off the oven, slightly open the door and let the mini cheesecakes cool down for 30 minutes. Remove from the oven, leave at room temperature for another 30 minutes before transferring in the fridge for at least 1 more hour.
Biscoff Whipped Cream Topping
Lastly, once the biscoff cheesecakes are fully set and chilled, it is time to prepare the toppings.
- Photo 9: Melt the Biscoff Spread for the glaze until warm and very liquid. Remove the paper liners from the cheesecakes (optional) then pour a little bit of the spread over each cheesecakes. Place in the fridge to set.
If needed, re-melt the biscoff spread so that it remains warm and fluid while you are adding the glaze to the cheesecakes.
- Slightly melt the second batch of the Biscoff Spread until fluid, then set aside to cool down for a few minutes.
- Photo 10: Place the cold Heavy / Thickened Cream in a large mixing bowl and pour in the Biscoff Spread.
- Photo 11: using a hand mixer, whip the cream and spread on medium to medium high speed until you reach stiff peaks.
- Photo 12: Place the Whipped Cream topping in a piping bag with a start nozzle and pipe it over the cheesecakes.
The whipped cream can also be made in advance and stored in the fridge for up to 24 hours before piping it over the cheesecakes.
- Finish with a sprinkle of crushed biscoff cookies and half of one cookie pressed into the whipped cream.
Keep in the fridge until ready to serve.
Recipe FAQs
The original name of the traditional Belgian cookies is "Speculoos". They are are classic spiced cookie that is traditionally eaten around Christmas Time (or St Nicholas Day in Belgium and the Netherlands).
Biscoff was a branded name given to Speculoos Cookies by the Belgian company Lotus when they started to sell Speculoos cookies outside of Europe.
Both Biscoff and Cookie Butter Spread are basically made from crushed Speculoos Cookie Crumbs mixed with fat, flour and sugar. Although the exact recipes can slightly vary from brand to brand, you can generally use any type of Cookie Butter or Speculoos Spread to make this recipe.
It is the mix of spices used to make traditional Speculoos Cookies.
Although the exact spices can vary from brand to brand, Speculoos Spice usually contain Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed and Cloves.
Both Mixed Spices and Pumpkin Pie Spice are relatively close to Speculoos spices so they could be used as a substitute here. I don't recommend using just Cinnamon as a replacement as Speculoos Spices have a much deeper, more complex flavour than just Cinnamon.
The Biscoff Whipped Cream topping is optional here and you could finish these mini Cheesecakes with just the Biscoff glaze. Alternatively, you could also finish the cakes with a Biscoff Cream Cheese Frosting for example.
Tips for Success
- Make sure to use room temperature ingredients when making the cheesecake mixture (cream cheese, sour cream and eggs). If too cold, the ingredients will not mix properly resulting in lumps in the mixture.
- To keep Mini Biscoff Cheesecakes from sinking or cracking, bake them low (lowest rack in the oven) and slow (at a low temperature). Allow for them to cool down slowly and gradually- first in the turned off oven, then at room temperature and lastly in the fridge. A rapid change of temperature will make the cheesecakes sink and crack.
- Wait for the cheesecakes to be very cold and fully set before removing the paper liners. The liners tend to stick to the cheesecakes if they are still a bit warm.
- Be careful not to overwhip the whipped cream. When you start to reach stiff peaks, slow down your mixer or start mixing by hands with a whisk to make sure the cream does not turn grainy.
Storing & Freezing
These mini cheesecakes should be stored in the fridge and will last for up to three days, although they are best eaten within 24 hours. The Whipped Cream topping can be prepare in advance and kept in the fridge for 24 hours before adding it on top of the cheesecakes.
I don't recommend freezing these cakes.
Made this recipe?
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Recipe
Mini Biscoff Cheesecakes
Ingredients
Biscoff Cookie Crust
- 75 gr Unsalted Butter - melted
- 150 gr Biscoff Cookies
Biscoff Cheesecake
- 500 gr Cream Cheese - at room temperature
- 180 ml Sour Cream - at room temperature
- 150 ml Biscoff Spread - melted
- 75 gr Brown Sugar
- 1/2 teaspoon Speculoos Spices - (see notes below for substitute)
- 2 Eggs - at room temperature
Biscoff Whipped Cream Topping
- 80 ml Biscoff Spread (1) - for the glaze
- 45 ml Biscoff Spread (2) - for the whipped cream
- 240 ml Heavy / Thickened Cream
- 6 Biscoff Cookies
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
Biscoff Cookie Crust
- Melt the Butter in a small mixing bowl and set aside to cool down.
- Finely crush the Biscoff Cookies, either in the food processor or by placing them inside a freezing bag and crushing them with a rolling pin. Add the crumbs to the melted butter and stir with a spatula until combined. It should have the consistency of wet sand.
- Prepare a Muffin Pan or Mini Cheesecake Pan with paper muffin liners. Scoop the crust mixture into the muffin liners and press the crumbs well to pack them tightly, using either your fingers, the back of a spoon or the bottom of a cup. Place in the fridge to chill.
Biscoff Cheesecake
- Preheat your oven on 140 degree Celsius / 285 degree Fahrenheit.
- Place the room temperature Cream Cheese and Sour Cream in a large mixing bowl or the bowl of your stand mixer. Mix for a few minutes until no lumps remain and the mixture is smooth (see note 1).
- Add the melted Biscoff Spread, Brown Sugar and Speculoos Spice. Mix until just combined. Add the Eggs and slowly mix them in, stopping as soon as combine to avoid creating too many air bubbles.
- Scoop the cream cheese mixture over the chilled crust. Tap the muffin tin on a hard surface a few times to pop any air bubbles remaining in the mixture.
- Bake on the lowest rack of your oven for 20 to 25 minutes. The filling should be slightly wobbly in the centre. Turn off the oven, slightly open the door and let the mini cheesecakes cool down for 30 minutes. Remove from the oven, leave at room temperature for another 30 minutes before transferring in the fridge for at least 1 more hour.
Biscoff Whipped Cream Topping
- For the glaze: Melt the Biscoff Spread (1) until warm and very liquid. Remove the paper liners from the cheesecakes (optional) then pour a little bit of the spread over each cheesecakes. Place in the fridge to allow for the glaze to set.
- For the whipped cream: Slightly melt the Biscoff Spread (2) until fluid, then set aside to cool down for a few minutes.
- Place the cold Cream in a large mixing bowl and pour in the Biscoff Spread. Using a mixer, whip on medium to medium high speed until you reach stiff peaks (see note 2). Place in the fridge.
- Put the Whipped Cream in a piping bag with a start nozzle and pipe it over the cheesecakes. Finish each cheesecakes with a sprinkle of crushed biscoff cookies (optional) and half of a cookie pressed into the whipped cream.
Tried this recipe? Make sure to leave a comment and star rating below!
Notes
Although the exact spices can vary from brand to brand, Speculoos Spice usually contain Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed and Cloves.
Both Mixed Spices and Pumpkin Pie Spice are relatively close to Speculoos spices so they could be used as a substitute here. I don't recommend using just Cinnamon as a replacement as Speculoos Spices have a much deeper, more complex flavour than just Cinnamon. Instruction Notes:
- It is very important for those two ingredients to be at room temperature. If too cold, they will not mix properly and you will get thick lumps of cream cheese inside the batter. Be careful not to over-mix to avoid adding too much air into the batter.
- Be careful not to overwhip the whipped cream. When you start to reach stiff peaks, slow down your mixer or start mixing by hands with a whisk to make sure the cream does not turn grainy.
