These Mini Biscoff Cookie Butter Cheesecakes combine the warm, spiced flavor of speculoos cookies with the smooth richness of classic cheesecake. Each bite delivers a creamy, cookie-butter-infused filling over a crunchy Biscoff crust — topped with a drizzle of melted cookie butter for the ultimate indulgence.
If you’re a cookie butter lover (the kind who’s been known to eat it straight from the jar), this recipe is made for you. These cheesecakes are perfectly portioned, easy to prepare in a muffin pan, and don’t require a water bath. Whether for family gatherings, dinner parties, or a quiet treat at home, these mini desserts strike the ideal balance of creamy, spiced, and sweet.
Ingredients
For the Crust
- 4 ounces (about 15 cookies) Biscoff cookies, finely crushed
- 1 teaspoon (4 g) light brown sugar
- 3 tablespoons (42 g) unsalted butter, melted
For the Cheesecake Filling
- 12 ounces (340 g) full-fat cream cheese, room temperature
- ½ cup (118 g) Biscoff cookie butter (smooth or crunchy)
- ⅜ cup (75 g) granulated sugar
- ¼ cup (58 g) sour cream, room temperature
- 2 tablespoons (30 g) heavy cream, room temperature
- 2 teaspoons (8 g) vanilla extract
- ⅛ teaspoon (0.75 g) salt
- 1 large egg plus 1 egg yolk, room temperature
For the Topping
- ¼ cup (59 g) Biscoff cookie butter, melted for drizzling
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat the oven to 375°F (190°C). Line a standard muffin pan with 12 muffin liners and set aside.
Step 2: Make the Crust
In a food processor, pulse Biscoff cookies and brown sugar until fine crumbs form.
Add melted butter and pulse again until the mixture resembles wet sand and begins to clump together.
Divide the mixture evenly among the muffin liners (about one tablespoon per liner). Press the crumbs down firmly with the back of a spoon to create a solid crust.
Bake for 5 minutes, then remove the pan from the oven and reduce the oven temperature to 325°F (160°C). Let the crusts cool slightly.
Step 3: Make the Cheesecake Batter
In a large bowl, combine cream cheese, cookie butter, sugar, sour cream, heavy cream, vanilla, and salt. Beat on medium speed with an electric hand mixer until completely smooth and creamy — about 2 to 3 minutes.
Add the egg and yolk, then beat on low speed just until incorporated. Avoid overmixing to prevent cracks later.
Step 4: Fill and Bake
Spoon the cheesecake filling over each crust, nearly filling each muffin liner (about 3 tablespoons of batter per liner).
Bake for 15 minutes, or until the edges are just set and the centers still jiggle slightly when you move the pan.
Turn off the oven and let the cheesecakes rest inside with the door closed for 10 minutes, then crack the door open slightly and leave them for another 10 minutes.
Transfer the pan to a wire rack and let cool to room temperature (about 1 hour). Finally, refrigerate for at least 2 hours or overnight to set completely.
Step 5: Add the Cookie Butter Topping
Once the cheesecakes are fully chilled, warm the ¼ cup of cookie butter in the microwave at 50% power until pourable.
Spoon or drizzle about 1 teaspoon of melted cookie butter over each mini cheesecake. Chill for 30 minutes more before serving.
Tips for Success
- Use Room Temperature Ingredients: Softened cream cheese and room-temp eggs blend more smoothly, preventing lumps.
- Avoid Overmixing: Too much air in the batter can lead to cracks; mix just until combined.
- Cool Gradually: Letting the cheesecakes cool slowly in the oven helps prevent the tops from sinking.
- Make Ahead Friendly: These cheesecakes taste even better after a night in the fridge as the flavors deepen.
- Neat Crust Trick: Use a flat-bottomed glass or measuring cup to press the crusts evenly into the liners.
FAQs
Can I use a different cookie for the crust?
Yes. If you can’t find Biscoff cookies, speculoos or even graham crackers will work — though the flavor will be milder.
What is cookie butter made from?
Cookie butter (or speculoos spread) is made from crushed Biscoff cookies blended with oil and sugar to form a creamy, spiced spread similar to peanut butter.
Do I need a water bath?
No. Since these are mini cheesecakes, the smaller size allows even baking without a water bath.
How do I know when the cheesecakes are done baking?
The edges should look set, but the centers should still jiggle slightly. They’ll firm up as they cool.
Can I freeze them?
Absolutely. Store the cheesecakes in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.
How long can they be stored in the fridge?
Keep them refrigerated in an airtight container for up to 3 days. Let them sit at room temperature for 10 minutes before serving for the creamiest texture.
Final Thoughts
These Mini Biscoff Cookie Butter Cheesecakes are the kind of dessert that disappears as soon as they hit the table. The buttery cookie crust, the silky-smooth cheesecake, and the drizzle of warm cookie butter create layers of texture and flavor that feel elegant but are simple to make.
Whether you’re hosting a dinner party or just treating yourself to something special, these mini cheesecakes are proof that great things come in small packages.
