These mini Biscoff cheesecakes are for all you Lotus Biscoff fans out there. With a Lotus Biscoff biscuit base and Biscoff spread packed cheesecake filling, they’re so simple to make with the help of an everyday muffin pan.
These have a perfectly creamy texture and richness, filled with that cosy Biscoff flavour. These miniature cheesecakes require no cooking so all you need is a bowl to mix in and a muffin pan to set them in (and maybe a food processor for blitzing the Biscoff cookies to crumbs). All that and 20 minutes max in effort and these individual cheesecakes can be chilling in the fridge.
This Lotus Biscoff cheesecakes recipe makes 12 so they’re perfect for gathering and, since adults and kids alike love Biscoff, they’re perfect for any occasion.
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Ingredients you’ll need
Just 7 ingredients are all you need.
Jump to the recipe for full ingredients and instructions.
- Biscoff spread: Lotus Biscoff spread is a type of cookie butter. It’s a sweet spread similar to Nutella in texture, with the flavours of warming spices like cinnamon, ginger, cloves and nutmeg. It’s flavour is that of Belgian speculoos cookies.
- Biscoff biscuits: Just like the spread, Biscoff biscuits (or cookies) are a spiced, crunchy biscuit. These are known as speculoos cookies in Belgium and are a little like a crispy gingerbread.
- Cream cheese: Stick to full fat cream cheese for these so they hold their shape.
- Cream: Your looking for a cream you can whip which is called different things in different places. Look for thickened cream, whipping cream or heavy cream.
- Butter: The butter in the cookie crust is salted. If you only have unsalted on hand, make sure to add ¼ teaspoon of salt as well.
- Sugar: I use caster sugar (superfine sugar) for it’s ability to dissolve very quickly into the mixture but you can use white granulated sugar too. You could even use brown sugar for an extra caramelly touch.
- Vanilla: Just a little vanilla extract (not essence) adds a nice flavour balance.
How to make Biscoff mini cheesecakes (step-by-step)
These Biscoff mini cheesecakes are honestly the work of 20 minutes or less and so simple. No cooking required, just a mix and set type of dessert. They’re best chilled for at least 2 hours but overnight is fine too so you can make them way ahead of time.
Jump to the recipe for full ingredients and instructions.
- The Biscoff cookie crust: Start by blending the cookies to fine crumbs in a food processor or blender. If you don’t have one, you can place them in a ziplock bag and gently bash with a rolling pin to crumbs. Mix in melted butter then divide it among the holes of a muffin pan and press down with a glass. Make sure to line it with cupcake papers first so that you can get them out easily.
- The Biscoff cheesecake filling: First, beat together cream cheese and sugar until smooth. Add melted Biscoff spread and beat that in. Slowly drizzle in cream as you’re beating, then finally vanilla extract. Done! I use a hand mixer for this but you can use a stand mixer if you prefer.
- Assemble: I like to pipe the cheesecake mixture into the cups as it gives them such a cute rounded shape but you can just spoon it in then spread it out until even on top.
- Top them: Nothing like a bit more Biscoff spread right?! Warm it a little in the microwave just so that it runs, not so that it’s hot though. Spoon a little coin size dollop in the middle, then carefully add a few little drips to run off the side a bit. So easy and so cute.
Tips and tricks
- Ingredient temperature: The temperature of your ingredients is vital here.
- Cream cheese: Make sure the cream cheese is at room temperature so that it beats and becomes smooth easily. If it’s too cold, you’ll end up with lumps of cream cheese in the finished cheesecakes.
- Biscoff spread: You want this to be just above room temperature. Just warm it in the microwave for 10-15 seconds and it should be runny enough to blend in nicely without being too hot.
- Cream: The cream is the opposite of the cream cheese and should be cold so that it will whip as you mix it in. Since it is cold, it’s important to beat as you add it or just add a little at a time and beat it in. If you add it all at once, parts of the cream cheese will firm up and you’ll end up with lumps in your cheesecake mixture.
- Use paper liners: Make sure to add cupcake liners to your muffin pan so you can easily remove the cheesecakes from the pan.
- If piping it into the cups, use a piping tip with a large round opening (about 1cm / ½ inch or so). Hold it directly upright and start piping straight into the middle of the cookie base. As the filling starts to press out, keep the piping back upright but very slowly lift it, always so that the tip is buried in the filling a little bit, then gently lift it out when they get to the height you’re after.
Yield and storage
This recipe makes 12 mini Biscoff cheesecakes using a regular muffin pan. You can also use this recipe to make mason jar cheesecakes, using very small mason jars.
These cheesecakes keep well in an airtight container in the fridge for up to 4 days.
Did you try this mini Biscoff cheesecake recipe?
Leaving a rating and comment below the recipe is so helpful!
- 200 g Biscoff biscuits / cookies (7oz)
- 85 g salted butter, melted (¾ stick / 3oz)
- 500 g cream cheese, room temperature (1.1lb)
- ½ cup caster sugar (100g / 3 ½ oz)
- 1 cup biscoff spread 280g (280g/10oz)
- ¾ cup whipping cream, cold (180ml)
- 1 teaspoon vanilla
- Extra cookies for decorating
For best results, always weigh ingredients where a weight is provided
- Use a food processor to process the cookies to crumbs. Add the melted butter and mix well.
- Divide the cookie mixture among the 12 cupcake liners – about 1 ½ tablespoons in each. Use the base of a glass, to press down firmly then twist the glass before lifting to release it.
- In a clean large bowl with handheld mixer, beat the cream cheese and sugar just until smooth.
- Warm ¾ cup of the biscoff spread just for 10-15 seconds in the microwave so that it’s runny but not warm. Beat it into the cheesecake mixture.
- With the beater running on low, slowly pour in the cream then beat for another 20 seconds or so until fully combined and smooth. Finally, mix in the vanilla.
- Divide the cheesecake mixture evenly between the 12 cupcake papers in the muffin pan. You can spoon it in or use a piping bag with a large opening.
- Warm the remaining Biscoff spread just until runny and drizzle slowly over the top of the cheesecakes so that you have a nice dollop on top with a few drips coming down the sides.
- You can dig half a Biscoff cookie if you like or just sprinkle over some extra crumbs.
- Chill for at least 2 hours before serving. When you remove the paper liners, if you want to smooth the sides, just run a palette knife gently around the ridges wiping it clean between each cheesecake.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
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