Mini Biscoff Cheesecakes have the rich layer of creamy cheesecake you know and love, but with a whole new take on a typical graham cracker crust.
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What is a Biscoff cookie? It is a thin, crunchy, Belgian cookie that tastes a little buttery and has a slight cinnamon flavor. The first time I had one was on a Delta flight about a year ago. Before that, I had never even heard of the cookies, let alone noticed them in the grocery store. Well, that little red and white package of European cookies left an indelible impression on me because I often thought of them and wondered if I had to fly on another Delta flight to get more.
When I make cheesecake, which I usually do for Thanksgiving, I always make mini cheesecakes in a muffin pan with a regular graham cracker crust. Following tradition, I made them for Thanksgiving last month and ever since, I have had cheesecake on the brain! I recently saw a package of Biscoff cookies at the grocery store for the first time, so I bought a package and instantly knew what I wanted to do with them – make a cheesecake crust! I prepared them like I do my graham cracker crusts (with butter and brown sugar), and boom! We have a fabulous new crust! The creamy cheesecake pairs beautifully with the buttery Biscoff cookie crust, and honestly, I’m not sure I can go back to graham crackers.
Besides how great they taste, another thing I love about Mini Biscoff Cheesecakes is that they’re made in a muffin pan, not a springform pan, which pie-size cheesecakes usually require. I also prefer them over one large cheesecake because although a whole slice of cheesecake is nice, I don’t always need a whole slice. These little four-bite cheesecakes totally hit the spot!
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- If you can’t find them, you can get some Biscoff Cookies here on Amazon.
- Make sure your cream cheese is room temperature! If it’s not, your cheesecakes will have lumps in them.
Looking for another dessert? Try my Lemon Lemon Raspberry Bundt Cake. Nope, it’s not a typo. It has so much moist, lemon flavor, it says lemon twice in the title!
- 19 Biscoff cookies, plus more for garnish
- 3 tbsp. brown sugar
- 5 tbsp. butter, melted
- 8 oz. cream cheese, room temperature
- ¼ cup sour cream, room temperature
- 1 egg, room temperature
- ¼ cup white sugar
- 1 tsp. vanilla extract
- 12 muffin baking cups
- Preheat oven to 350. Place a muffin baking cup in each hole on a 12-hole muffin pan.
- Add Biscoff cookies to a food processor and pulse until you have attained a consistent "crumb".
- Combine cookie crumbs, brown sugar, and melted butter. Distribute the mixture evenly in each muffin cup and press down with a spoon.
- Beat cream cheese with a mixer until soft and fluffy. Add sour cream and beat. Lastly, beat in egg, sugar, and vanilla extract until mixture is nice and smooth.
- Distribute the mixture evenly in each muffin cup on top of the crust.
- Bake for 17-20 minutes, remove from oven and let cool. Refrigerate for several hours.
- When ready to serve, chop up some of the remaining cookies from the package and sprinkle over cheesecakes. Do not add before serving, as the cookie pieces will become soft or soggy.