Mini Speculoos Cheesecake

12 cheesecakes
1 hr 10 min

This Mini Speculoos Cheesecake recipe, also known as biscoff, is made with a cookie butter cheesecake filling and a ground speculoos cookie crust. It's creamy, tangy, and is packed with warm, caramelized flavors. Cheesecake for one, two, or twelve!

Who doesn't want their own personal dessert? Rather than a more laborious full cheesecake, I decided to get personal with these Mini Speculoos Cheesecakes.

Biscoff cookies are ground with butter to create a warm, spiced cookie base. Cookie butter is added to the cheesecake filling, baked to perfection, then topped with melted cookie butter once cooled! Finish off the bake with a fresh swoop of whipped cream and crushed speculoos cookies and call it a day.

These biscoff cheesecakes taste slightly tangy, with warm, caramelized tones from the cookie butter. It's creamy as can be, with a perfectly spiced, buttery crust.

Cookie butter is such an exciting flavor. You can also try these Biscoff variations for more options:



What is Speculoos?


Traditionally a Belgian cookie, they're called biscoff cookies in the U.S. and speculoos cookies in Europe and the rest of the world. They are typically served with tea and coffee, and you'll oftentimes get them handed to you on flights.

Cookie butter, which is used in the filling and drizzled on the top, is made out of the crispy spiced shortbread cookies, ground and pulverized until the cookies break down, fats release, and a spreadable consistency forms.

Cookie butter is the texture and consistency of creamy peanut butter. But, it has the flavor of biscoff, which is a warm-spiced, cinnamon-y caramelized flavor. It is simply one of the best things you'll ever eat!


Biscoff Cheesecake Ingredients


  • Cookie butter. This recipe uses the creamy version, but you can also use the version with cookie bits. I typically buy the Trader Joes cookie butter, as it is a bit more wallet friendly than Lotus brand, but use whatever you can find! You can also order cookie butter online if you can't find any in stores.
  • Biscoff cookies. In the U.S., you will primarily find Lotus brand biscoff cookies in the grocery stores.
  • Cream cheese. Full fat, and preferably Philadelphia brand. This needs to be at a full room temperature...I set mine out about 6-8 hours before I plan to bake.
  • Sour cream. Also full fat and at a true room temperature. Plain Greek yogurt can also be used in a pinch.
  • Large eggs. Two of them, at a full room temperature.
  • Unsalted butter. Melted - this is what binds the crust.
  • Sugars. Granulated for the cheesecake and crust, powdered sugar for the whipped cream topping.


Necessary Tools


  • 12-well muffin tin.
  • Cupcake liners.
  • Food processor. Or a blender, nutribullet, etc. You need to be able to finely pulverize the cookie crumbs. You could use a ziptop bag and rolling pin in a pinch.
  • Stand mixer. A hand mixer can also be used, but even on its lowest setting, it whips at a higher speed than a stand mixer. This may cause cracks in your cheesecake.
  • Cookie scoop. Helpful to get the batter into the liners, but not necessary.


Using Room Temperature Ingredients


The reason I mention this with every dairy ingredient above is because room temperature ingredients homogenize best. If any of the dairy ingredients are cold, you will be left with a lumpy batter. Trying to get the lumps out can lead to over whipping, which is a cheesecake's worst nightmare.

Over whipping causes too much air to go into the batter, which typically results in a cracked top. The name of the cheesecake game is to go low and slow. We only want smooth cheesecakes in this corner of the internet!


How to make the Mini Speculoos Cheesecake


This recipe will go in four main parts: prepping and baking the crust, prepping and baking the cheesecake, 4 hours minimum cool time, then topping with whipped cream and biscoff cookie crumbles.

Start by preheating the oven to 350℉/177℃ and line a muffin tin with cupcake liners.


Biscoff Crust


STEP 1: Pulverize the biscoff cookies, sugar, and salt in a food process until no chunks remain and it becomes fine like sand.

Add the melted butter and pulse until all of the crumbs become moistened.

STEP 2: Distribute evenly (about a heaping tablespoon) into each cupcake liner and press down with the bottom of a shot glass (or use a spoon) until it's very compact.

Bake for 8 minutes then remove to a wire rack to cool and reduce the oven temperature to 325℉/163℃.

Biscoff Cheesecake


STEP 3: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and cookie butter until smooth, then scrape down the sides.

Add the sugar and mix on low speed for about a minute, then scrape down the sides.

Whisk together the eggs and vanilla, then drizzle it into the batter with the mixer running on low.

Scrape down the sides once more then add the sour cream and mix on low until just combined.

STEP 4: Distribute the cheesecake batter evenly between the cupcake liners (I like to use a cookie scoop but a spoon also works). They will be filled to the top.

Bake for 25-30 minutes until slightly puffy at the edges. Remove to a wire rack to cool for 30 minutes, then chill in the fridge for at least 4 hours (uncovered).

The cheesecakes will fall slightly in center as it chills. This is normal!

Decorating the Cheesecakes


STEP 5: Place the bowl of stand mixer and whisk attachment in the freezer for 15 minutes.

Add the heavy whipping cream, powdered sugar, and vanilla and whisk on high speed until stiff peaks form.

STEP 6: Melt the cookie butter and drizzle a spoonful over the top of each mini cheesecake. Note that it will solidify rather quickly as the cheesecakes are very cold.

Pipe or spoon on some whipped cream, then sprinkle with crushed biscoff cookies.

Storing and Freezing


Store in the fridge, uncovered, for 5 days. It's best to add the whipped cream only before planning to eat them.

To freeze, wrap each fully cooked and cooled cheesecake in plastic wrap, then place in a sealed container or ziptop bag. Freeze for up to two months.

To thaw, unwrap from the plastic wrap and thaw uncovered in the fridge, then top with whipped cream and crushed cookies.


More Cheesecake Recipes


  • Caramel Pecan Cheesecake
  • Raspberry White Chocolate Cheesecake Bars
  • Pumpkin Swirl Cheesecake Bars
  • Blueberry Cheesecake No-Churn Ice Cream

Be sure to tag me on Instagram @thecozyplum and use I can't wait to see your creations. For more ideas, follow me on Pinterest.


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📖Recipe
Recipe details
  • 12  cheesecakes
  • Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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Ingredients
Base
  • 1 cup finely ground biscoff cookies ~140g
  • 2 tablespoons granulated sugar 25g
  • 1/4 teaspoon kosher salt
  • 1/4 cup unsalted butter melted (57g)
Cheesecake
  • 16 oz full-fat cream cheese room temperature (2 blocks)
  • 1/2 cup cookie butter 150g
  • 1/2 cup granulated sugar 100g
  • 2 large eggs room temperature
  • 2 teaspoons vanilla paste or extract
  • 1/3 cup full-fat sour cream 80g
Topping
  • 1/2 cup cookie butter warmed (150g)
  • 1/2 cup heavy whipping cream 120ml
  • 1 tablespoon powdered sugar
Instructions

Start by preheating the oven to 350℉/177℃ and line a muffin tin with cupcake liners.
Crust
Pulverize the biscoff cookies, sugar, and salt in a food process until no chunks remain and it becomes fine like sand.
Add the melted butter and pulse until all of the crumbs become moistened.
Distribute evenly (about a heaping tablespoon) into each cupcake liner and press down with the bottom of a shot glass (or use a spoon).
Bake for 8 minutes then remove to a wire rack to cool and reduce the oven temperature to 325℉/163℃.
Cheesecake
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and cookie butter until smooth, then scrape down the sides.
Add the sugar and mix on low speed for about a minute, then scrape down the sides.
Whisk together the eggs and vanilla, then drizzle it into the batter with the mixer running on low.
Scrape down the sides once more then add the sour cream and mix on low until just combined.
Distribute the cheesecake batter evenly between the cupcake liners (I like to use a cookie scoop but a spoon also works). They will be filled to the top.
Bake for 25-30 minutes until slightly puffy at the edges. Remove to a wire rack to cool for 30 minutes, then chill in the fridge for at least 4 hours (uncovered).
Whipped Cream
Place the bowl of stand mixer and whisk attachment in the freezer for 15 minutes.
Add the heavy whipping cream, powdered sugar, and vanilla and whisk on high speed until stiff peaks form.
Assembly
Melt the cookie butter and drizzle a spoonful over the top of each mini cheesecake. Pipe or spoon on some whipped cream, then sprinkle with crushed biscoff cookies.
Tips
  • Store in the fridge, uncovered, for 5 days. It's best to add the whipped cream only before planning to eat them.
  • Using a handheld mixer tends to whip too much air into the batter (the low speed is not as low as a stand mixer) and may cause it to crack towards the end of baking. No worries if this happens, as you'll add some melted cookie butter to the top, anyway.
  • In the U.S., you will primarily find Lotus brand biscoff cookies in the grocery stores.
The Cozy Plum | Callan
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