Ingredients

2 cups Biscoff cookie crumbs

2 tbsp granulated sugar

6 tbsp salted butter (melted)

16 oz cream cheese (room temperature)

1 ¾ cup powdered sugar

1 cup Biscoff spread (cookie butter)

2 tsp vanilla extract

1 cup heavy cream

¾ cup heavy cream

2 tbsp powdered sugar

½ tsp vanilla extract

¾ cup Biscoff spread (cookie butter) for topping

2 tbsp Biscoff cookie crumbs for garnish

12 Biscoff cookies (halved, for topping)

Instructions

Step 1: In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.

Step 2: In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Pour in 1 cup of heavy cream and whip the cheesecake mixture on medium-high speed until it thickens and becomes light and fluffy.

Step 3: Fill a piping bag with the Biscoff cheesecake mixture and pipe it onto the prepared crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, carefully remove the cheesecakes from the pan.

Step 4: To make the whipped cream topping, whip ¾ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M tip with the whipped cream.

Step 5: Heat the additional ¾ cup Biscoff spread in the microwave for about 30 seconds until slightly melted. To assemble, pipe or spoon a small amount of melted Biscoff spread onto each cheesecake. Add a swirl of whipped cream on top, sprinkle with Biscoff cookie crumbs, and finish by topping each cheesecake with half a Biscoff cookie.

Tips & Variations

Use full-fat cream cheese and heavy cream for the creamiest texture.

Allow the cheesecake mixture to fully thicken when whipping to ensure a fluffy, stable filling.

For a fun twist, add a pinch of cinnamon or nutmeg to the crust mixture for extra warmth.

Try using crunchy Biscoff spread for added texture in the cheesecake filling.

FAQs

Can I use regular graham cracker crumbs instead of Biscoff crumbs?

Yes, graham cracker crumbs can be used, but it will change the signature Biscoff flavor. For the best result, stick to Biscoff cookies.

Do I need a special mini cheesecake pan?

Using a mini cheesecake pan with removable bottoms makes it easier to remove the cheesecakes without damage, but silicone molds or mini muffin pans lined with foil cups can also work.