Mini Biscoff Cheesecakes
These mini biscoff cheesecakes are a creamy, rich dessert featuring a crunchy Biscoff cookie crust and smooth cheesecake filling. This biscoff cheesecake recipe is easy to follow and perfect for parties or family desserts. Once you learn how to make biscoff cheesecakes, you’ll have a go-to dessert that always impresses.
Ingredients
- 200 g Biscoff cookies
- 4 tablespoons melted butter
- 16 oz cream cheese
- ½ cup sugar
- ½ cup Biscoff spread
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F.
- Mix crushed Biscoff cookies with melted butter and press into muffin liners.
- Beat cream cheese until smooth.
- Add sugar, vanilla extract, and Biscoff spread.
- Mix in eggs one at a time.
- Fill muffin cups with batter.
- Bake for 18–20 minutes.
- Cool completely and refrigerate.
- Drizzle melted Biscoff spread before serving.
- Chef Notes
- Chilling the cheesecakes overnight enhances both flavor and texture.