Best Mini Biscoff Cheesecake

Amp up your favorite dessert, cheesecake, by making the Best Mini Biscoff Cheesecake! This mini dessert has a Biscoff crust and filled with Biscoff spread.

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Why You’ll LOVE This Recipe!

You may have first tasted a Biscoff cookie on an airplane. They’re often served during your time in the air so they’re sometimes referred to as ‘airplane cookies’.

To me, they taste like graham crackers! But, you can also think of Trader Joe’s infamous Cookie Butter as a dupe.

Now, if you like what you’ve been hearing so far you’re in the right place. This Mini Biscoff Cheesecake has a crust made from Biscoff cookies with a cheesecake flavored with Biscoff spread. It’s a Biscoff explosion!

When to Make Mini Biscoff Cheesecake

I know you’re all set on the flavor so now let’s tough on the size. Unless you’re going to a bigger party you really don’t need a full cheesecake. This 6-inch cheesecake lets you enjoy a sweet treat without being stuck eating it for two weeks straight!

Instead, you can make it on a random weeknight and enjoy before the weekend comes along. Now you aren’t tired of the same flavor over and over again.

Ingredients to Make A Mini Biscoff Cheesecake

Making a Mini Biscoff Cheesecake requires less ingredients than you may expect! Most importantly, you’ll need:

• Biscoff cookies
• Biscoff spread
• Cream cheese

In addition to these three main ingredients you’ll also need sugar, an egg, vanilla extract, nonstick spray, and butter!

The main baking tool you will need is a 6-inch springform pan. Without this, you cannot make a 6-inch cheesecake!

How to Make A Mini Biscoff Cheesecake

Always start your baking process by grabbing out all your ingredients, washing your hands, looking over the entire recipe, and preheating your oven!

In a blender (or by hand!) crush up the cookies and combine with butter and sugar. If you don’t have a strong blender, check out this rating on The Best Blenders. I’ve compared a few and their abilities! Press this into the bottom of your 6-inch springform pan.

Next up, use an electric mixer to combine the cream cheese and sugar. Then, add in the egg, vanilla extract, and Biscoff. Try not to mix it too much, you don’t want air bubbles forming in your cheesecake!

Add the cheesecake mixture on top of the crust, bake, cool, refrigerate and enjoy!

Of course this is just a brief overview of the recipe so you know what you’ve got in store. Check out The Best Mini Biscoff Cheesecake Recipe down below for all the details!

Substitutions and Additions

If you can’t get your hands on Biscoff cookies, substitute them with graham crackers! They have a similar flavor, and after crushing, the texture will be the same as well.

This seems like low hanging fruit but adding more Biscoff spread would only be more delicious!

If you want to bring a new element, try topping the cheesecake with sliced strawberries, chocolate sauce, or whipped cream! Any (or all together) would be amazing.

Frequently Asked Questions

Do I need to use a water bath?

No! Baking your cheesecake in a water bath will result in a slightly more moist cheesecake. For some reason, this is a barrier for me. If I need to use a water bath I will not bake a cheesecake! So, if you’re like me and despise this step, you can be relieved. This mini cheesecake recipe omits it!

What is Biscoff?

Biscoff typically refers to Lotus Biscoff cookies. They are oblong and medium-thick and originated in Belgium.

What does Biscoff taste like?

Biscoff cookies and spread have a flavor profile of cinnamon, brown sugar, and butter. Basically, a cookie or graham cracker!

Where can I get Biscoff cookies and spread?

Meijer! If you don’t have a Meijer store near you, your local large grocery retailer is likely to have them. The cookies tend to be near the other pre-packaged cookies and the spread is near the nut butters and jams.

If this is a miss, you can always get them directly from Amazon!

Expert Tips and Tricks

If you want to ensure you are following all the recipe steps properly check out these tips and tricks to make sure nothing important gets missed:

• Don’t skip the adding the tin foil while the cheesecake is baking! If you do so, you will end up with a bit more ‘done’ cheesecake.
• After the cheesecake is done in the oven allow it to cool on the counter as long as you can. Then, place in the fridge for at least 6 hours.
• Be sure to not use cold ingredients. I know taking things out hours before you actually bake can be annoying but don’t skip this crucial step!

If you end up making mini cheesecakes on repeat like me you’ll develop your own expert tips and tricks. Share them with others (and me!) in the comments down below so we all can up our cheesecake game.

A Word From A Registered Dietitian

Adding sugar, cookies, cookie butter to a cheesecake may not sound like something you’d hear from a dietitian. Well, too bad! I added all those ingredients to a cheesecake, ate it, and enjoyed it!

Try not to dwell on the calories, added sugar, or fat content of your desserts. If you’re having a slice of cookie butter cheesecake savor it! Worrying about the nutrition content will ultimately do you more harm than actually having it. Avoidance clutters your mind. Having a piece of cheese is a moment of happiness.

Craving More?

If you give the Best Mini Biscoff Cheesecake recipe a taste be sure to leave a 5-Star rating and comment down below! This really supports me and entices others to also give the recipe a go!

You can also share a photo of your creation by tagging me on Instagram! I’d love to see how it turned out!

You will also want to try my:

• Mini Oreo Cheesecakes
• Pumpkin Cheesecake Smoothie
• Classic Cheesecake with Sour Cream
• Cinnamon Apple Cheesecake

Best Mini Biscoff Cheesecake Recipe

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