Mini Biscoff Cheesecake Bites

If you love Biscoff cookies, these individual speculoos cheesecakes are for you. Each mini cheesecake packs the warm, spiced cookie flavor into a crisp Biscoff cookie crust and a creamy cookie-butter cheesecake filling. Finish them with melted cookie butter and a sprinkle of crushed Biscoff crumbs for a delicious speculoos celebration.

Mini cheesecakes are simpler to make than full-size cheesecakes. They bake in a muffin pan and require no water bath, so you don’t have to worry about springform pans or tricky transfers. These single-serve cheesecakes are easy to portion, freeze well, and are perfect for gatherings or an everyday treat.

A fork cuts into a mini Biscoff cheesecake on a counter. — You can dig into a mini Biscoff cheesecake topped with melted cookie butter and extra Biscoff crumbs in about three hours—chill time included.

Ingredients for Mini Biscoff Cheesecakes

These small cheesecakes are made from a simple Biscoff cookie crust and a cookie-butter cheesecake filling. Below are the individual ingredients and their purpose so you can choose the best options for great results.

Biscoff cookies: Spiced speculoos biscuits form a flavorful, crunchy base for the crust.
Salted butter: Melted butter binds the crumbs into a crisp crust. Unsalted butter can be used, but a pinch of salt helps balance the flavors.
Cream cheese: Use full-fat cream cheese in block form (not the soft tub style) for proper texture and stability.
Speculoos or Biscoff cookie butter: This spread gives the filling its signature cookie flavor. Any well-flavored cookie butter will work.
Granulated sugar: Sweetens the filling and helps with texture.
Vanilla extract: Adds depth—vanilla bean paste or extract both work well.
Eggs: Gently set the custard for a creamy, set cheesecake.
Salt: A small pinch enhances and balances the sweetness.

Ingredients for mini Biscoff cheesecakes on a quartz countertop. — Mini Biscoff cheesecakes are made with just a few simple ingredients, including Biscoff biscuits and cookie butter.

Quick Tips to Make Mini Biscoff Cheesecakes

Mini cheesecakes are forgiving and faster than full-size versions, but a few simple tips improve the outcome: use chilled paper liners in a standard muffin tin, avoid over-beating the filling to reduce the chance of cracks, and portion the filling evenly so all cheesecakes finish baking at the same time.

How to Make the Biscoff Cookie Crusts

Line a 12-cup muffin pan with paper liners. For easier removal, use parchment or parchment-style liners, which separate from the cake more easily than ordinary liners.

Pulse the Biscoff cookies in a food processor until finely ground. With the processor running, pour in the melted butter to evenly moisten the crumbs. If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin, then stir in the melted butter.

Biscoff biscuits in a food processor bowl. — Process the Biscoff cookies until finely ground, then add the melted butter to form the crust mixture.

Melted butter is poured into a food processor bowl with Biscoff cookies. — Process the Biscoff cookies until finely ground, then add the melted butter to form the crust mixture.

Divide the crumb mixture among the 12 liners—about one lightly packed tablespoon per cup. Press the crumbs flat with the bottom of a flat measuring cup or your fingers (place an extra liner between the cup and the crumbs to keep things tidy).

A hand adds cookie crumbs to paper liners in a muffin pan. — Place about a tablespoon of crust in each liner and press flat with a measuring cup or your fingers.

A hand uses a measuring cup to flatten cookie crusts in a muffin pan. — Place about a tablespoon of crust in each liner and press flat with a measuring cup or your fingers.

How to Make the Biscoff Cheesecake Filling

To avoid incorporating too much air—which can lead to cracking—use a food processor to blend the filling if you have one. The blade blends smoothly without whipping excess air. A stand mixer or hand mixer also works; just mix gently and stop as soon as the eggs are incorporated.

Add the cream cheese, cookie butter, sugar, vanilla, and salt to the processor and pulse until smooth. Scrape down the bowl as needed to remove any lumps. Once smooth, add the eggs and pulse only until just combined. The batter will be slightly thick because of the cookie butter.

A hand adds vanilla bean paste to a food processor bowl with cream cheese, cookie butter, and sugar. — Blend the cream cheese, cookie butter, sugar, vanilla, and salt until smooth before adding the eggs.

A spatula scrapes down the side of a food processor bowl with Biscoff cheesecake filling on the sides. — Blend the cream cheese, cookie butter, sugar, vanilla, and salt until smooth before adding the eggs.

After the eggs are folded in and the batter is uniform, scrape the bowl well to catch any bits of cream cheese that may have stuck to the bottom. The finished batter will be thick and spreadable.

Two hands break an egg into the bowl of a food processor with Biscoff cheesecake filling. — Add eggs last and pulse just until combined, then scrape the bowl. The batter will be on the thicker side from the cookie butter.

A spatula holds up Biscoff cheesecake batter over a food processor bowl. — Add eggs last and pulse just until combined, then scrape the bowl. The batter will be on the thicker side from the cookie butter.

How to Fill Mini Biscoff Cheesecakes

Portioning the batter evenly ensures uniform baking. Start by adding roughly two tablespoons of filling to each liner, then divide the remaining batter so each cup ends up about three tablespoons full. Consistent filling levels help all the cheesecakes finish at the same time.

A hand drops a Tablespoon of Biscoff cheesecake filling into paper liners in a muffin pan at a time. — Add the filling a tablespoon at a time. Each cup will have about three tablespoons of batter and be nearly full.

How to Bake Mini Biscoff Cheesecakes

Bake the filled mini cheesecakes at 350°F (175°C) for 13–15 minutes in a light-colored pan. If you use a dark pan, remove 1–2 minutes from the bake time. The edges should be set while the very center remains just slightly jiggly. Some cups may finish a little earlier than others, which is normal.

For firmer cheesecakes, bake 15–17 minutes until the tops form a gentle dome and only the edges show the earliest browning. Remove the pan from the oven and cool on a rack for about an hour.

Unbaked Biscoff cheesecakes in a muffin pan. — When done, the cheesecakes will be lightly golden and still have a slight jiggle in the center.

Baked Biscoff cheesecakes cooling on a quartz counter. — When done, the cheesecakes will be lightly golden and still have a slight jiggle in the center.

How to Remove Mini Cheesecakes from a Muffin Pan

Once the pan is cool enough to handle (about an hour), remove each cheesecake by pinching and lifting the top edge of the paper liner with clean fingers, or slide a thin spatula or knife between the liner and the pan to pop each one out from the bottom. If you prefer, remove the liners before serving.

Two hands pinch the edges of the paper liner on a mini cheesecake to remove it from a muffin pan. — Pinch the liner near the top and lift gently to remove the cheesecake without touching the filling.

How to Top Mini Biscoff Cheesecakes

The simplest and most effective garnish is warm, melted cookie butter drizzled over each cheesecake, finished with the reserved crushed Biscoff crumbs. For a neat drizzle, spoon the melted cookie butter into a small zip-top bag or piping bag and snip a tiny corner to pipe tidy lines.

If you want a more dramatic presentation, stand a half Biscoff cookie in each cheesecake at an angle right before serving; note that the cookie may soften if added too far in advance.

Warm cookie butter is drizzled on top of a mini Biscoff cheesecake. — Warm cookie butter piped in fine lines and a sprinkle of crumbs give a polished finish.

A hand sprinkles Biscoff biscuit crumbs onto a mini Biscoff cheesecake. — Warm cookie butter piped in fine lines and a sprinkle of crumbs give a polished finish.

FAQs about Mini Biscoff Cheesecakes

What’s the difference between speculoos cookies and Biscoff cookies?

Speculoos cookies are spiced, crunchy biscuits from Belgium. Biscoff is a popular brand of speculoos cookies; the names are often used interchangeably.

Where can I find cookie butter?

Cookie butter is sold at many supermarkets and specialty stores. Store-brand or national-brand cookie butter both work in this recipe.

Do I have to make the cheesecake filling in a food processor?

No. A food processor is convenient because it blends without whipping too much air, but a stand mixer or hand mixer works as long as you mix gently and avoid overbeating.

How long will these mini Biscoff cheesecakes last in the fridge?

Stored in an airtight container, they keep up to five days in the refrigerator. For longer storage, freeze in an airtight container for up to six months.

A bite is missing from a mini Biscoff cheesecake on a small platter. — These mini Biscoff cheesecakes are a Biscoff lover’s dream.

Other Recipes You May Enjoy

If you’re a cheesecake fan, try similar mini desserts like mini chocolate cheesecakes, mini turtle cheesecakes, or mini fruit pies. Muffin-pan desserts are a great way to serve single portions at gatherings.

Caramel chai muffins (for warm spice flavor)
Mini chocolate cheesecakes
Mini cherry pies
Mini caramel apple pies

Dish Cleanup: A Lil Messy

I rate cleanup on a scale of 1 (few dishes) to 5 (everything). This recipe is about a 3 because you’ll likely use a food processor and a few baking tools. If you use a mixer instead, you may end up with an extra bowl or two.

A collection of dishes used to make mini Biscoff cheesecakes. — For a dozen mini cheesecakes made with speculoos cookies, the amount of cleanup is modest.

Mini Cookie Butter Cheesecake Recipe

Thanks for reading! If you make these mini Biscoff cheesecakes, please leave a review to share how they turned out.

Mini Biscoff Cheesecakes (makes 12)

Prep: 20 mins • Cook: 13–17 mins • Chill: 2 hrs • Total: ~2 hrs 40 mins

Ingredients

For the Biscoff cookie crust

20 Biscoff cookies (about 160 g), crushed
3 tablespoons (42 g) salted butter, melted

For the cheesecake filling

12 oz (340 g) cream cheese, softened (about 1.5 blocks)
1/3 cup (95 g) speculoos or Biscoff cookie butter
1/2 cup (100 g) granulated sugar
1 teaspoon vanilla extract
1 pinch salt
2 large eggs, room temperature

For the topping

1–2 teaspoons cookie butter, warmed and drizzled
Reserved crushed Biscoff crumbs, for garnish

Instructions

To make the crust

Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Crush the cookies until fine. Reserve about 2 tablespoons of crumbs for topping. Mix the remaining crumbs with the melted butter until evenly moistened.
Divide the crumb mixture into the liners (about 1 tablespoon each) and press flat to form the crust.

To make the filling

Combine the cream cheese, cookie butter, sugar, vanilla, and salt in a food processor or mixer and blend until smooth.
Add the eggs and pulse or beat just until combined. Scrape the bowl and finish with a couple gentle pulses to integrate everything.
Divide the batter among the liners, about 3 tablespoons per cup so they are nearly full.

To bake

Bake 13–15 minutes in a light pan, until the edges are set and only the centers are slightly jiggly. For firmer cheesecakes, bake 15–17 minutes.
Cool in the pan on a rack for about an hour.

To top and chill

When slightly warm, remove the cheesecakes from the pan. Warm 1–2 teaspoons cookie butter until pourable and drizzle on top. Sprinkle reserved crumbs.
Lightly cover and chill for at least two hours, until thoroughly cold. Serve and enjoy.

Notes

The filling can be made in a stand mixer or with a hand mixer—mix on low to avoid adding air. Store mini cheesecakes airtight in the fridge up to five days, or freeze for up to six months.

Recommended supplies

Food processor or electric mixer
12-cup muffin pan
Flat-bottomed measuring cup or small tamper for pressing crust
Spatula and cooling rack

Nutrition (per mini cheesecake)

Serving: 1 mini cheesecake — Calories: 309 kcal • Carbohydrates: 31 g • Protein: 5 g • Fat: 18 g • Saturated fat: 9 g • Sugar: 17 g

I’d love to see your results—take a photo and share it where you normally share photos of your baking adventures!