Mini Biscoff Cookie Cheesecakes

Name: Mini Biscoff Cookie Cheesecakes
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Yield: 12 serving
Ingredients: 1 cup Biscoff cookies (140g); 2 Tbsp granular sweetener alternative (48g); 1/4 tsp salt; 1/4 cup light butter (56g); 16- oz. light cream cheese (452g); 1/2 cup plain nonfat Greek yogurt (120g); 1/2 cup granular sweetener or sugar (96g); 1 scoop vanilla protein powder (31g); 1 Tbsp vanilla extract; 1 large egg; 1/4 cup Biscoff cookie butter (60g); Whipped Cream; Lotus Biscoff cookie/crumbles

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 45 mins
Servings
12
Calories
190 kcal
Course
Dessert
Cuisine
International

Mini Biscoff Cookie Cheesecakes

Heidi Hunt

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These Mini Biscoff Cookie Cheesecakes are the PERFECT single serve desserts! Just look at them!! They feature a crunchy Biscoff cookie crust, a sweet, smooth cheesecake filling, and are drizzled with melted Biscoff cookie butter that creates a hard shell on the mini cheesecakes. You must try them!!

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Ingredients

Servings

Biscoff Crust:

1 cup Biscoff cookies (140g) finely crumbled
2 Tbsp granular sweetener alternative (48g) I used Swerve
1/4 tsp salt
1/4 cup light butter (56g) melted

Cheesecake:

16- oz. light cream cheese (452g) softened
1/2 cup plain nonfat Greek yogurt (120g)
1/2 cup granular sweetener or sugar (96g) I used Swerve*
1 scoop vanilla protein powder (31g) can omit
1 Tbsp vanilla extract
1 large egg OMIT for no-bake version (see notes)

Topping:

1/4 cup Biscoff cookie butter (60g)
Whipped Cream optional, for presentation
Lotus Biscoff cookie/crumbles optional, for presentation

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Instructions

*See notes for no-bake version

For the Crust:

Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners and/or spray 12 cavities with cooking spray.
Add the biscoff cookies, sugar and salt to a food processor. Pulse until no chunks remain and it becomes like fine sand. If you don’t have a food processor, still make sure you crumble the cookies finely or the wet/dry ratio will be off.
Add the melted butter and pulse until combined. Then distribute evenly (about a heaping tablespoon each) amongst the 12 cupcake liners. Press the crumbles down with the bottom of a shot glass (or your fingers).
Bake for 10-12 minutes.

For the Cheesecake:

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and mix until smooth. Add the rest of the ingredients and mix on low until all the ingredients are incorporated.
Distribute the cheesecake batter evenly between the cupcake liners. They will be filled to the top.
Bake for 25-30 minutes or until slightly puffy at the edges. Remove from the oven and place on a wire rack to cool for 30 minutes. Then transfer to the fridge and chill for at least 4 hours.

For the Topping:

Melt biscoff cookie butter in the microwave for 30 seconds. Evenly drizzle the cookie butter over top of the mini cheesecakes (you can do this before or after you remove the liners).
Add to the fridge for 30 minutes or freezer for 10-15 minutes to allow cookie butter to harden. Top with whipped cream and a Biscoff cookie, if desired, and enjoy!

Equipments used:

Notes

For no-bake version: omit egg, all other ingredients remain the same. You do not need to bake the crust if doing no-bake. Just press the biscoff crust into the liners then add the cheesecake mixture on top. Refrigerate for at least 4 hours or until set.
To make gluten-free: use a gluten-free cookies and gluten-free cookie butter (discount code Laurenfitfoodie to save).
To make gluten-free: use a gluten-free cookies and gluten-free cookie butter (discount code Laurenfitfoodie to save).
gluten-free cookies
gluten-free cookie butter
To make dairy-free: use dairy-free butter, dairy-free cream cheese, a plant-based protein powder and dairy-free whipped topping.
To make dairy-free: use dairy-free butter, dairy-free cream cheese, a plant-based protein powder and dairy-free whipped topping.
dairy-free whipped topping
To store: Store in an airtight container in the fridge or freezer • Mini cheesecakes in the fridge will last 1-1.5 weeks• Mini cheesecakes in the freezer will last 3-4 months
*Nutrition calculated using Swerve sweetener. If using sugar, carbs and calories will be different (fat and protein will remain the same)
If using fat free cream cheese instead:Nutrition per serving: 155 calories 13.8C / 6.5F / 10.1P MFP entry: Mini Biscoff Cookie Cheesecake with FF

Nutrition Information

Show Details

Serving 1mini cheesecake (84 g) Calories 190kcal (10%) Carbohydrates 13.3g (4%) Protein 6.6g (13%) Fat 12.3g (19%) Saturated Fat 5.2g (26%) Sugar 8.9g (18%)