Mini Biscoff Cheesecakes

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. Biscoff cookies give the crust a wonderful cinnamon and spice flavor that are perfect with cheesecake!

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Mini Biscoff Cheesecakes

When I make cheesecake, I always make mini cheesecakes in a muffin pan with a regular graham cracker crust. That’s because I don’t want to mess with a springform pan and I love mini, bite-size desserts!

Easy Lemon Cream Cheese Tarts are another favorite two-bite treat! Bite-size desserts are also super easy to serve, which makes them great for entertaining!

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!

Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):

Biscoff cookies
Brown sugar
Cream cheese
Sour cream
Egg
Butter
White sugar
Vanilla extract

I prepared them like I do my regular graham cracker crusts (with butter and brown sugar), and boom! We have a fabulous new crust! Here’s how to do it!

Add the Biscoff cookies to a food processor and blend until smooth.
Then add the brown sugar and melted butter and combine.
Distribute the cookie crumbs into muffin pan holes lined with muffin liners.
Use a spoon or a glass to flatten the crumbs to form an solid crust.
Beat the cream cheese with a mixer until soft and fluffy, then add the sour cream and mix until combined. Then add the egg, sugar, and vanilla and mix until combined. It should be nice & smooth.
Pour the cheesecake batter evenly on top of the crusts in the muffin liners. Bake and enjoy! (full instructions on recipe card below)

The creamy cheesecake pairs beautifully with the spiced, buttery Biscoff cookie crust, and honestly, I’m not sure I can go back to graham crackers.

What is a Biscoff cookie?

Biscoff cookies are thin, crunchy, Belgian cookies that tastes a little buttery and have a slight cinnamon, spiced flavor.

The first time I had one was on a Delta flight. They gave them away instead of pretzels. I was hooked after one bite!

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.

Besides how great they taste, another thing I love about this dessert is that it’s 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 is nice, I don’t always need a whole slice.

How long is homemade cheesecake good for?

Baked mini cheesecakes can be stored in an air-tight container in the refrigerator for 3-4 days.

Although the texture of the crust may change, you can freeze these cheesecakes for up to 2 months.

Looking for more dessert recipes? Here are some favorites:

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NOTES:

If you can’t find Biscoff Cookies in the store, you can get them HERE on Amazon.
Make sure your cream cheese and sour cream is room temperature! If it’s not, your cheesecakes will have lumps in them.
I only bake with full-fat dairy products. This recipe has not been tested with reduced-fat or non-dairy alternatives.