Mini Biscoff Cheesecakes

These Mini Biscoff Cheesecakes with Biscoff Whipped Cream topping are a decadent and yummy treat, perfect for parties, holiday gatherings, or simply as an everyday dessert!

Here’s why we adore this recipe:

Delicious Biscoff Flavor: If you’re a fan of Biscoff, these Mini Biscoff Cheesecakes will be a delight for your taste buds. Each layer is infused with the rich taste of Biscoff, from the cookie crust to the cookie butter cheesecake, the Biscoff glaze, and the whipped cream topping.

Fall and Holiday Vibes: The warm, caramelized flavors of Speculoos Cookies and Spread (Biscoff) make this cheesecake recipe a perfect fit for the cozy seasons of Fall and Winter, as well as the festive Holiday season.

Crust Ingredients:

• Biscoff or Speculoos Cookies: Finely crushed to create fine crumbs.
• Butter: Unsalted and melted.

Biscoff Cheesecake Mixture Ingredients:

• Cream Cheese: Opt for full-fat cream cheese at room temperature for the best results, ensuring a smooth mixture.
• Sour Cream: Also at room temperature. If needed, you can substitute with Gramseek Yogurt.
• Biscoff Cookie Butter Spread: Use the smooth spread variety (not crunchy) and lightly melt it until very fluid.
• Speculoos Spices: This spice mix is what gives the traditional Speculoos (Biscoff) Cookies their distinct flavor. Refer to the FAQs section below for more details and substitutes. Optionally, you can include a bit of vanilla extract.

Toppings:

• Cookie Butter Spread (for the glaze): Lightly melt Biscoff spread to a very fluid consistency, making it easy to drizzle over the cheesecakes.
• Biscoff Whipped Cream: A blend of Thickened/Heavy Cream (with at least 30% fat) and Biscoff Spread or Cookie Butter Spread.

FAQS

Are Speculoos and Lotus Biscoff the same?

The original name of these traditional Belgian cookies is “Speculoos.” They are classic spiced cookies traditionally enjoyed around Christmas Time (or St Nicholas Day in Belgium and the Netherlands). “Biscoff” is a branded name given to Speculoos Cookies by the Belgian company Lotus when they began selling Speculoos cookies outside of Europe.

Are Biscoff and Cookie Butter Spread the same thing?

Both Biscoff and Cookie Butter Spread are essentially made from crushed Speculoos Cookie Crumbs mixed with fat, flour, and sugar. While the exact recipes can slightly vary from brand to brand, generally, you can use any type of Cookie Butter or Speculoos Spread for this recipe.

What is Speculoos Spice, and how can I substitute it?

Speculoos Spice is a blend of spices used in making traditional Speculoos Cookies. Although the precise spices can differ between brands, they typically include Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed, and Cloves.

Mixed Spices and Pumpkin Pie Spice are close substitutes for Speculoos spices. It’s not recommended to use only Cinnamon as a replacement, as Speculoos Spices offer a deeper and more complex flavor than plain Cinnamon.

Can I use another topping?

The Biscoff Whipped Cream topping is optional, and you can finish these mini Cheesecakes with just the Biscoff glaze if you prefer. Alternatively, you could also top them with a Biscoff Cream Cheese Frosting, for example.

TIPS

• Use Room Temperature Ingredients: Ensure that your ingredients, especially cream cheese, sour cream, and eggs, are at room temperature. Cold ingredients can lead to lumps in the mixture.
• Bake Low and Slow: To prevent sinking or cracking, bake the Mini Biscoff Cheesecakes on the lowest oven rack at a low temperature. Allow them to cool gradually—first in the turned-off oven, then at room temperature, and finally in the fridge. Rapid temperature changes can cause sinking and cracking.
• Chill Completely Before Removing Liners: Wait for the cheesecakes to be very cold and fully set before removing the paper liners. Liners can stick to the cheesecakes if they are still slightly warm.
• Be Cautious with Whipped Cream: Avoid overwhipping the whipped cream. Once you reach stiff peaks, slow down the mixer or switch to mixing by hand with a whisk to prevent the cream from becoming grainy.

STORING & FREEZING

• Refrigeration: Store these mini cheesecakes in the fridge, where they will last for up to three days, with the best flavor within the first 24 hours. The Whipped Cream topping can be prepared in advance and kept in the fridge for 24 hours before adding it to the cheesecakes.
• Freezing: It’s not recommended to freeze these cakes.

Love Cheesecakes? Be sure to check out these other great cheesecake recipes!

• Biscoff Cheesecake
• Gingerbread Cheesecake
• Blueberry Cheesecake

Mini Biscoff Cheesecakes

These Mini Biscoff Cheesecakes with Biscoff Whipped Cream topping are a decadent and yummy treat, perfect for parties, holiday gatherings, or simply as an everyday dessert!

Prep Time: 45 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours 30 minutes
Total Time: 3 hours 35minutes
Servings: 12

Ingredients

Cookie Crust

• 75 grams Unsalted Butter – melted
• 150 grams Biscoff Cookies

Cheesecake

• 500 grams of Cream Cheese at room temperature
• 150 ml Biscoff Spread melted
• 180 ml Sour Cream at room temperature
• 75 grams of Brown Sugar
• 1/2 tsp Speculoos Spices (read notes below for substitute)
• 2 Eggs – at room temperature

Whipped Cream Topping

• 80 ml Biscoff Spread1for the glaze
• 45 ml Biscoff Spread2 for the whipped cream
• 240 ml Heavy / Thickened Cream
• 6 Biscoff Cookies

Instructions

Cookie Crust

1. Melt the butter in a small bowl and let it cool. Crush the Biscoff Cookies finely, either using a food processor or by putting them in a sealed bag and crushing them with a rolling pin. Add the cookie crumbs to the melted butter and mix with a spatula until it looks like wet sand.
2. Get a muffin pan or a mini cheesecake pan and put paper muffin liners in it. Spoon the crust mixture into the liners and press the crumbs down firmly using your fingers, the back of a spoon, or the bottom of a cup. Put it in the fridge to chill.

Cheesecake

1. Preheat your oven to 140 degrees Celsius (285 degrees Fahrenheit).
2. In a big mixing bowl or your stand mixer’s bowl, put room temperature cream cheese and sour cream. Mix for a few minutes until it’s smooth without any lumps (refer to note 1). Add the melted Biscoff
3. Spread, brown sugar, and Speculoos Spice. Mix until it’s just combined. Add the eggs slowly, mixing them in gently to avoid creating too many air bubbles.
4. Spoon the cream cheese mixture over the chilled crust in the muffin tin. Tap the tin on a hard surface a few times to get rid of any air bubbles.
5. Bake on the lowest oven rack for 20 to 25 minutes. The filling should be a bit wobbly in the center. Turn off the oven, crack the door slightly, and let the mini cheesecakes cool in the oven for 30 minutes.
6. Take them out, let them cool at room temperature for another 30 minutes, and then transfer them to the fridge for at least 1 more hour.

Whipped Cream Topping

1. For the glaze: Warm and make the Biscoff Spread (1) very liquid. If you like, take off the paper liners from the cheesecakes. Pour a bit of the spread over each cheesecake. Put them in the fridge to let the glaze set.
2. For the whipped cream: Gently melt the Biscoff Spread (2) until it’s fluid, then let it cool for a few minutes. In a big mixing bowl, pour the cold cream and add the Biscoff Spread. Use a mixer on medium to medium-high speed until you get stiff peaks (refer to note 2). Put it in the fridge.
3. Put the whipped cream in a piping bag with a star nozzle and pipe it over the cheesecakes. Finish each one with a sprinkle of crushed Biscoff cookies if you like (optional) and press half of a cookie into the whipped cream.

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