Mini Biscoff Cheesecakes are full of the buttery flavor of Biscoff cookies and the rich, sweet, and tangy flavors of cheesecake. It’s a delicious recipe that’s easy to make and delicious.
If you love cheesecake bites as much as we do, then get ready for a real treat. With this recipe, we’ve combined the classic flavors of Biscoff cookies and cheesecake to create hand-held desserts that are rich, sweet, and oh, so good.
Table of contents
❤️ Why You’ll Love This Recipe
- It only takes a few simple ingredients to make.
- It’s an easy mini cheesecake recipe that anyone can make.
- It combines buttery Biscoff cookies with rich, sweet, and tangy cheesecake.
- It’s a great addition to any party, potluck, or holiday gathering.
You’ll only need a few ingredients to make this recipe, and you can find them all in your kitchen or at your local grocery store in just a few minutes!
Everything you need to make these cheesecakes is right here, but you’ll find the exact amount in the recipe card at the end of the post.
For the Crust
- Crushed Biscoff cookie crumbs
- Melted unsalted butter
For the Cheesecake Filling
- Softened cream cheese
- Lemon juice
- Vanilla Greek yogurt
- Heavy whipping cream
- Powdered sugar
🔪 How to Make Mini Biscoff Cheesecakes
These mini cheesecakes are baked, so you might think they’re difficult to make. Don’t worry! There’s no need for a water bath or fancy cooling techniques with this recipe. It’s actually incredibly easy to make.
Step 1: Prep
Preheat the oven to 325 degrees. Then, place cupcake liners in your muffin pan.
Step 2: Make the Crust
Crush the Biscoff cookies into small pieces and crumbs. Then, mix with the butter until it has a wet apperance.
Step 3: Add to the Cups
Scoop 1 heaping, loosely-packed tablespoon of the crust mixture and place it in the bottom of the cupake lined baking pan. Use the back of a spoon or bottom of a 1/4 cup measuring cup and gently press to pack the crust into the bottom of the pan.
Step 4: Make the Cheesecake Filling
Cream the softened cream cheese and sugar in a stand mixer until smooth. Then, add the eggs and mix until combined. Add the flour, vanilla, yogurt, and lemon juice and mix again until combined.
Step 5: Fill and Bake
Fill each cupcake liner until the filling is just under the rim of the top. Then, bake for 14 to 16 minutes until the centers move just slightly when the pan is wiggled.
Step 6: Cool and Chill
Remove the cheesecakes from the oven and cool them to room temperature. Then, place them in the refrigerator and chill for another 2 hours to set.
Step 7: Top and Serve
Just before serving, whip the heavy whipping cream and powdered sugar in a stand mixer on high for 1 to 2 minutes until stiff peaks form. Then, use a pastry bag with a star tip to pipe a dollop of whipped cream on the cheesecakes and serve.
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- If you don’t have Biscoff cookies, you can use graham crackers or Nilla Wafers.
- You can use a no-bake filling and simply bake the crust.
If you think these mini cheesecakes look good, then you’re going to love our mini pumpkin cheesecakes.
- Measuring cups and spoons
- Stand mixer
- Muffin pan
- Cupcake liners
Refrigerate these mini cheesecakes for up to 4 days in an air-tight container. For longer storage, wrap the individual mini cheesecakes in plastic wrap, place them in an air-tight, freezer-safe container, and freeze them for up to a month.
- Don’t finely crush the cookies for the crust. Small crumbs with a few larger chunks is perfect.
- Take your time when creaming the cream cheese and sugar. It needs to be super smooth and creamy.
- Don’t remove the mini cheesecakes from the liners until they’ve chilled until fully set or you’ll have a mess.
- 2 hours is the minimum chilling time for these cheesecakes, but overnight is better.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Mini cheesecakes are simply smaller versions of full-size cheesecakes. They’re made in the same way, whether or not they’re baked or no-baked.
Biscoff cookies are crunchy Belgian cookies with a slightly caramelized and light gingerbread flavor.
These cheesecakes rely on both baking AND chilling to fully set. If you don’t let them fully set in the fridge, they will be runny.
🍽 More Recipes
Do you enjoy mini cheesecake? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Mini Biscoff Cheesecakes
- Food processor optional. You could also use a rolling pin and storage bag.
- mixing bowls
- Electric mixer
- cupcake pan
- 2 cups Biscoff cookie crumbs
- ½ cup melted unsalted butter
- 16 ounces cream cheese softened
- 1 cup sugar
- 4 eggs
- 2 tablespoons lemon juice
- 3 tablespoons flour
- 2 cups vanilla Greek yogurt
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Preheat the oven to 325 degrees. Place cupcake liners in your pan.
- Crush the Biscoff cookies into small pieces and crumbs. Some small chunks are okay – does not need to be finely ground.
- Mix until the butter is incorporated and the mixture has a wet appearance.
- Scoop out one heaping, loosely packed tablespoon worth of the crust mixture and place in the bottom of the cupcake lined baking pan.
- Using the back of the tablespoon or the flat bottom of a ¼ cup measuring cup, gently press down to pack the crust into the bottom of the pan.
- Repeat with the remaining crust mix. Set aside.
- In the bowl of a stand mixer, combine the sugar and softened cream cheese – cream until smooth. Make sure the mixture is creamed together well.
- Add in the eggs and mix until combined.
- Add in the flour, vanilla, yogurt and lemon juice.
- Combine well again – stop the machine and scrape down the sides and mix again.
- Fill each cupcake liner until just under the rim of the top.
- Bake in preheated oven for approximately 14-16 minutes. Before removing from the oven, preform a “jiggle test” – gently wiggle the pan and the centers of the cheesecakes should move slightly while the edges remain in place.
- Remove from the oven and allow to cool to room temperature.
- Then place in the fridge for an additional 2 hours to completely set.
- Do not remove the liners from the pan before they have cooled and solidified, otherwise you will have a messy, broken cheesecake.
- Place the whipping cream and powdered sugar in the bowl of a stand mixer and mix on high speed for 1-2 minutes until stiff peaks form.
- Transfer the whipped cream to a pastry bag fitted with a large star tip and gently pipe a dollop of cream on each cheesecake.
- Sprinkle with additional cookie crumbs.