Ingredients

For the crust:

1 (8.8 oz, 250g) package Biscoff cookies
1/2 cup unsalted butter, melted

For the filling:

1 cup cold heavy cream
3 (8 oz) blocks full-fat cream cheese, softened to room temperature
1 cup powdered sugar
1 cup creamy Biscoff cookie butter
1/3 cup sour cream, room temperature
2 tsp pure vanilla extract
Pinch of salt

For the topping:

1/2 cup creamy Biscoff cookie butter
Additional Biscoff cookies (whole or crushed) for garnish
Whipped cream

Instructions

Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Gradually stream in the melted butter and combine until the mixture resembles damp sand and holds together when pressed.

Step 2: Spray two mini cheesecake pans with non-stick spray or line two 12-count muffin pans with cupcake liners. Press about 1 tablespoon of the crumb mixture into the bottom of each cup. Freeze or refrigerate while preparing the filling.

Step 3: In a chilled bowl, beat the cold heavy cream using a hand mixer or stand mixer with whisk attachment until stiff peaks form, about 2 minutes. Be careful not to overbeat. Chill while preparing the rest of the filling.

Step 4: In another large bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt until smooth and fully combined.

Step 5: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.

Step 6: Transfer the filling to a piping bag fitted with a round 1A tip and pipe the cheesecake filling onto the chilled crusts. Smooth the tops evenly.

Step 7: Refrigerate the mini cheesecakes for at least 6 hours or overnight, loosely covered.

Step 8: Melt the 1/2 cup Biscoff cookie butter in the microwave for 20-30 seconds until smooth. Spread this melted topping over each cheesecake, allowing it to drip down the sides. Return to the fridge for 15-20 minutes to set.

Step 9: Garnish with additional whole or crushed Biscoff cookies and whipped cream as desired. Serve and enjoy!

Tips & Variations

Use a chilled bowl for whipping the cream to help achieve stiff peaks more easily.

For a spiced twist, add 1/2 teaspoon cinnamon to the cookie crumbs before pressing into the pans.

Substitute sour cream with Greek yogurt for a tangier flavor.

If you don’t have a piping bag, you can spoon the filling onto the crust and smooth it out with a spatula.

FAQs

Can I make these cheesecakes in advance?

Yes, these mini cheesecakes can be prepared a day ahead and stored in the fridge to set properly overnight. They also freeze well for longer storage.

What can I substitute for Biscoff cookie butter?

If you don’t have Biscoff cookie butter, you can use peanut butter or another creamy nut butter, though the flavor will be different. For a similar cookie flavor, speculoos spread is a good alternative.