Mini Biscoff Cookie Cheesecakes
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Additional Time
4 hrs
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Total Time
4 hrs 45 mins
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Servings
12
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Calories
190 kcal
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Course
Dessert
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Cuisine
International
Mini Biscoff Cookie Cheesecakes
Description
This recipe creates a crust from finely crumbled Biscoff cookies combined with a granular sweetener, salt, and melted butter. This mixture is pressed into muffin liners to form a crunchy, flavorful base. The cheesecake filling consists of cream cheese blended smooth with Greek yogurt, sweetener, vanilla extract, and optionally vanilla protein powder or egg. The egg is omitted for a no-bake option, which requires refrigeration to set rather than baking. After filling the crusts, they are baked until just puffed or chilled to firm if not baked.
The texture balances the crisp, spiced cookie crust and the dense but creamy cheesecake layer. The topping can include Biscoff cookie butter and whipped cream garnishes, along with crumbled cookies for presentation. These mini cheesecakes are suitable for serving as portable single portions at gatherings or as a treat without committing to a larger cake.
Variations include gluten-free and dairy-free substitutions such as gluten-free cookies and dairy-free cream cheese. They should be stored in airtight containers, lasting about 1 to 1.5 weeks in the refrigerator or 3 to 4 months in the freezer. Sweetener substitutions will alter the nutritional content.
Ingredients
Biscoff Crust:
- 1 cup Biscoff cookies finely crumbled, 140g
- 2 Tbsp granular sweetener alternative I used Swerve, 48g
- 1/4 tsp salt
- 1/4 cup butter melted, light, 56g
Cheesecake:
- 16- oz. cream cheese softened, light, (452g
- 1/2 cup Greek yogurt plain nonfat, (120g
- 1/2 cup granular sweetener I used Swerve, or sugar, (96g
- 1 vanilla protein powder can omit, 31g
- 1 Tbsp vanilla extract
- 1 egg OMIT for no-bake version (see notes, large
Topping:
- 1/4 cup Biscoff cookie butter 60g
- Whipped Cream optional, for presentation
- Biscoff cookies optional, for presentation, Lotus brand, crumbles
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!
Notes
- For a no-bake version, omit the egg and refrigerate for at least 4 hours to set; baking the crust is not necessary.
- Use gluten-free cookies and cookie butter for a gluten-free variation.
- Dairy-free versions can be made with dairy-free butter, cream cheese, plant-based protein powder, and dairy-free whipped toppings.
- Store mini cheesecakes in an airtight container in the refrigerator for up to 1.5 weeks or in the freezer for 3 to 4 months.
- Adjust nutrition calculations if using sugar instead of granular sweeteners like Swerve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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