These Mini Biscoff Cheesecakes are dangerously delicious and incredibly simple to make. With a crispy Biscoff cookie crust, decadent creamy cookie butter and a drizzle of gooey cookie spread, these are perfect one-bite desserts.
I have a massive sweet tooth, but I’m also very health-conscious, especially as a dad with young daughters. I want to be around for them as long as possible, so that means eating right, exercising and taking care of my body and mind the best I can. But sometimes I need to indulge, and when that craving hits, I love to make this simple Biscoff cheesecake bites recipe.
The truth is I am not a baker (not at all!). Yes, I went to culinary school and had a block of classes on general bread baking and desserts, but I’m far more conformable making savory dishes. And I think that, in a roundabout way, is actually good for you! Hear me out: Just about all the desserts I make are so simple an amateur baker can easily make them, plus I won’t post any recipe that isn’t delicious!
Perhaps this piques your interest? If so, try my Mini Rustic Peach Custard Pies recipe. It’s one of our most popular recipes and for good reason. It’s incredibly simple, delicious and fun to make and eat! I think my decadent mini Biscoff cheesecakes deserve a spot right alongside my mini peach pies.
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Ingredients that Matter
All of these ingredients I found at my local grocery store, and I bet you’ll find them fairly easily, as well. Here are the ingredients you’ll need for this recipe:
- Biscoff Cookies. These buttery spiced cookies are delicious dunked in coffee or as a mid-air snack on an international flight. Here they are ground then mixed with melted butter to make a simple crust.
- Melted Butter. A little melted butter mixed with the ground cookies holds the mixture together, and when pressed into a mini muffin tin, you have a simple cookie crust for the cheesecakes.
- Cookie Butter. Word of warning: This stuff is crazy! If you’ve never had cookie butter, think of it as a mix of peanut butter and Biscoff cookies. It’s quite sweet, but incredibly diecious.
- Cream Cheese. It wouldn’t be a cheese cake without the cream cheese. I like to use regular full-fat cream cheese (you’ll need a 1 pound) and be sure it’s at room temperature before making the filling.
- Vanilla. Add a splash of vanilla to make the filling a bit more complex.
- Sour Cream. A little sour cream thins out the filling and adds just enough tang to cut through the sweetness.
- Powdered Sugar. A bit of powdered sugar helps provide body to the filling and a touch more sweetness.
See recipe card for quantities.
How to make Biscoff cookie butter cheesecake bites
These no-bake mini cheese cakes are quite simple to put together. Here is how to make the recipe:
Mix together ground Biscoff cookies with melted butter.
Divide the cookie mixture into a mini muffin pan. I suggest using a silicone pan so it’s easy to remove the mini cheesecakes.
Add room temperature cream cheese to the base of a stand mixer fitted with a paddle attachment then mix until softened. Add cookie butter, vanilla, sour cream and (sifted) powdered sugar. Continue to mix until light and fluffy and well combined.
Add the filling (using spoons or a piping bag) then smooth the top with a damp finger. Cover with plastic wrap and press down gently to further smooth the filling. Freezer for at least 1 hour.
Remove from the freezer and carefully pop the mini cheesecakes out of the pan. Thin out cookie butter with a bit of milk and add to a small bowl.
Dip each mini cheese cake into the topping. Sprinkle with crushed cookies, if desired, and serve immediately or store in the refrigerator until ready to serve.
Hint: To avoid lumps, be sure the cream cheese is not right out of the refrigerator and sift the powdered sugar.
Substitutions
This recipe cannot be make gluten-free or vegan, but you can make some substitutions. Try swapping out the sour cream for heavy cream in the filling, and also use heavy cream into of milk mixed with the cookie butter for the topping.
Equipment
You can make the filling by hand, but I suggest using something with a motor and save your shoulder! I love a good stand mixer, like this KitchenAid Artisan Series Stand Mixer or go with a handheld option like this Hamilton Beach 6-Speed Electric Hand Mixer.
Using a silicone mini muffin pan makes it easier to remove the frozen cheesecakes. Try this Trudeau Structure Silicone Muffin Pan.
Storage
You can store leftover mini Biscoff cheesecakes in the refrigerator for up to 5 days. Be sure to loosely cover them to avoid aromas from the fridge getting into the delicious cheesecakes. If you want to keep them longer, place in an airtight container and freeze for up to 1 month.
These cheesecake bites tastes best cold out of the refrigerator, but you can definitely eat them out of the freezer. Or, remove from the freezer and set aside at room temperatures for 10 minutes before serving.
FAQ
Cooking butter is made with Biscoff cookies and oil and other ingredients. It has the texture of peanut butter but tastes like a Biscoff cookie.
No, store cookie butter at room temperature for optimal texture.
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PrintRecipe
Mini Biscoff Cheesecakes (no bake)
- Total Time: 1 hr. 20 min.
- Yield: 24 mini cheesecakes 1x
Description
These Mini Biscoff Cheesecakes are dangerously delicious and incredibly simple to make. With a crispy Biscoff cookie crust, decadent creamy cookie butter and a drizzle of gooey cookie spread, these are perfect one-bite desserts.
Ingredients
Crust
- 15 Biscoff cookies
- 3 Tbsp. unsalted butter, melted
Filling
- 8 oz. cream cheese, room temperature
- ½ cup Biscoff cookie butter
- ¼ cup sour cream
- ¼ cup powdered sugar, sifted
- 1 tsp. vanilla
Topping
- ¼ cup Biscoff cookie spread
- 2–3 Tbsp. milk or heavy cream
- Crushed Biscoff cookies, for garnish
Instructions
Crust
- To make the crust, crush the Biscoff cookies until the consistency of rough sand. Stir in melted butter and toss until well incorporated.
- Divide mixture in a mini muffin pan (about 1 ½ teaspoons each) and press in firmly (use a shot glass or a muddler). Set aside
Filling
- Add the cream cheese to the base of a stand mixer fitted with a paddle attachment (or use an electric hand mixer and medium bowl). Mix until light and fluffy, about 2 minutes. Add cookie butter and mix until well incorporated. Add the sour cream, sifted powdered sugar and vanilla and mix until smooth.
- Transfer mixture to a piping bag or a ziptop bag with one end snipped off. Pipe the filling evenly into the mini muffin pan (there is enough filling to come almost to the top of all muffin openings). Gently smooth the top with damp fingers then cover with plastic wrap and freeze for at least 1 minute.
Topping
- Stir together cookie butter and milk or heavy cream until smooth and slightly runny (you may need to add a bit more dairy to adjust consistency). Remove the cheese cakes from the pan and dip the tops of the cheesecakes into the cookie butter topping. Sprinkle with crushed cookies and serve immediately.
Notes
- Leftovers may be stored lightly covered with plastic for up to 5 days.
- For further storage, transfer to an airtight container and freeze for up to 1 month.
- Be sure the cream cheese is room temperature and the powdered sugar is sifted to prevent lumps.
- Prep Time: 20 min.
- Cook Time: 0 min.
- Category: desserts
- Method: no bake
- Cuisine: American
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