Mini Biscoff Cookie Butter Cheesecakes: The Perfect Sweet Bites

If you’re a fan of Biscoff cookies and their signature spiced flavor, these Mini Biscoff Cookie Butter Cheesecakes are the ultimate dessert. With a buttery cookie crust, creamy cheesecake filling, and a luscious swirl of cookie butter, these mini treats are perfect for any occasion. Their small size makes them ideal for sharing—or indulging guilt-free all by yourself!

Ingredients

For the Crust:

• 4 ounces Biscoff cookies (about 12 cookies)
• 3 tablespoons unsalted butter, melted
• 1 teaspoon light brown sugar

For the Cheesecake Filling:

• 12 ounces full-fat cream cheese, softened
• 3/8 cup granulated sugar
• 1/4 cup sour cream
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

For the Topping:

• 3/4 cup cookie butter, melted
• 2 tablespoons heavy cream

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Line a standard muffin tin with 12 cupcake liners.
2. Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
3. In a small bowl, mix the cookie crumbs with melted butter and brown sugar until well combined.
4. Spoon about 1 tablespoon of the mixture into each cupcake liner and press down firmly to form the crust. Use the back of a spoon or a flat-bottomed glass for evenness.
5. Bake the crusts for 5 minutes, then set aside to cool slightly.

Step 2: Make the Cheesecake Filling

6. In a mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
7. Add the sour cream, egg, egg yolk, vanilla extract, and salt. Mix until just combined. Avoid overmixing to prevent air bubbles.
8. Pour the cheesecake mixture over the prepared crusts, filling each liner about three-quarters full.

Step 3: Swirl in the Cookie Butter

9. In a small bowl, mix the melted cookie butter with heavy cream until smooth. Drop small spoonfuls of the mixture onto each cheesecake.
10. Use a toothpick or skewer to gently swirl the cookie butter into the cheesecake batter for a marbled effect.

Step 4: Bake and Cool

11. Bake the mini cheesecakes for 15–18 minutes, or until the centers are set but still slightly jiggly.
12. Turn off the oven, crack the door slightly, and let the cheesecakes cool inside for 10 minutes. This prevents cracking.
13. Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours before serving.

Step 5: Garnish and Serve

14. Once chilled, garnish the mini cheesecakes with an extra drizzle of melted cookie butter or a sprinkle of crushed Biscoff cookies for added flair. Serve and enjoy!

Conclusion

These Mini Biscoff Cookie Butter Cheesecakes are bite-sized indulgences that bring together the warm spices of Biscoff cookies with the rich creaminess of cheesecake. Whether for a party or a cozy night in, these mini desserts are guaranteed to impress with their flavor and presentation. Treat yourself to the perfect combination of sweet, creamy, and crunchy with every bite!