These mini Biscoff cheesecakes are creamy, spiced, and indulgent, with a crisp biscuit base, smooth baked filling and a generous layer of Biscoff spread on top.
They’re individually portioned and easy to make, which makes them ideal for parties, gifts or simply keeping in the fridge for a few days of treats.
The base blends both digestive biscuits (graham crackers) and Biscoff biscuits, giving a mix of buttery crunch and caramelised flavour. A quick bake helps set the base, ensuring it stays firm when topped with the creamy filling.
The filling itself is rich but not too heavy, combining full-fat and light cream cheese with double cream, brown sugar and smooth Biscoff spread.
The result is smooth and gently spiced, with a texture that’s soft but sliceable.
Baking the cheesecakes in a muffin tin keeps things neat and means no faffing with slicing.
You can use paper cupcake cases for easy lifting, or bake directly into a well-greased tin and pop them out once chilled.
Once cool, each mini cheesecake is topped with a generous spoonful of warmed Biscoff spread, which melts across the surface before setting into a glossy layer.
A half biscuit pressed into the top finishes things off with a bit of crunch and gives a nod to what’s inside.
I love that these little cheesecakes are so simple to make ahead, and the flavour develops even more after a night in the fridge.
These are great served with a cup of coffee, and because they’re portioned individually, they’re easy to share out without fuss.
The combination of creamy filling, warm spices and soft crunch makes them really satisfying, and if you’ve never made baked mini cheesecakes before, this is a great place to start.
You’ll very probably find yourself coming back to them time and time again.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the base
- 75 g (2.6 oz) digestive biscuits (graham crackers)
- 75 g (2.6 oz) Biscoff biscuits
- 70 g (2.5 oz) salted butter
For the filling
- 165 g (5.8 oz) light cream cheese room temp
- 165 g (5.8 oz) full fat cream cheese room temp
- 115 ml (3.9 floz) double cream (heavy cream) room temp
- 2 medium free range eggs room temp
- 1 tbsp plain white flour (all purpose flour)
- 1 tsp vanilla extract
- 140 g (4.9 oz) soft light brown sugar
- 140 g (4.9 oz) Smooth Lotus Biscoff Biscuit Spread
For the topping
- 150 g (5.3 oz) Smooth Lotus Biscoff Biscuit Spread
- 6 Lotus Biscoff Biscuits
Instructions
Make the Biscoff bases
Preheat the oven to 180C (160C fan).
Prepare your 12 hole muffins tray. You can spray the base well with cake release spray or line the tray with paper cupcake cases.
Crumble the digestive and Biscoff biscuits until sandy. This is quickest in a food processor, but you can also do it by popping them in a ziplock bag and bashing with a rolling pin.
Melt the butter and add to the biscuit crumbs.
Mix.
Share the biscuit mixture evenly between the holes of your muffin tray.
Press down with the back of a spoon until even and firm.
Cook in the oven for just 5 minutes. Take the tray out of the oven and set it aside. This is an important step as it helps firm up the biscuit so that it doesn’t spread into the filling.
Make the Biscoff cheesecake filling
Put the cream cheese, cream, eggs, vanilla, sugar and Biscoff spread in a large bowl.
Whisk just enough to combine. Don’t over mix as this can introduce too much air.
Spoon the mixture into the cases on top of the biscuit bases, to about ½ cm shy of the tops. You might not need all of the mixture.
Bake in the oven for 20 minutes until just firm, no wobble.
Take out the oven, and allow to cool in the tin at room temperature.
Place the whole tray in the fridge and chill for at least an hour (ideally overnight, or as long as you can stand to wait).
Make the topping
If you didn’t use cupcake cases, turn your tray upside down over a clean board or sheet of greaseproof paper and lightly bang the tray on the counter. The cheesecakes should drop out.
Spread or pipe the Biscoff spread on top of each cheesecake
Snap the Biscoff biscuits in half and push into the tops of the cheesecakes at an angle.
Once you’ve given my recipe a go, I’d love you to come back and leave a comment letting me know how yours turned out.
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Print this Mini Biscoff Cheesecakes Recipe
Mini Biscoff Cheesecakes Recipe
These mini Biscoff cheesecakes are creamy, spiced, and indulgent, with a crisp biscuit base, smooth baked filling and a generous layer of Biscoff spread on top.
Servings: 12 cheesecakes
Ingredients
For the base
- 75 g (2.6 oz) digestive biscuits (graham crackers)
- 75 g (2.6 oz) Biscoff biscuits
- 70 g (2.5 oz) salted butter
For the filling
- 165 g (5.8 oz) light cream cheese room temp
- 165 g (5.8 oz) full fat cream cheese room temp
- 115 ml (3.9 floz) double cream (heavy cream) room temp
- 2 medium free range eggs room temp
- 1 tbsp plain white flour (all purpose flour)
- 1 tsp vanilla extract
- 140 g (4.9 oz) soft light brown sugar
- 140 g (4.9 oz) Smooth Lotus Biscoff Biscuit Spread
For the topping
- 150 g (5.3 oz) Smooth Lotus Biscoff Biscuit Spread
- 6 Lotus Biscoff Biscuits
Instructions
Make the Biscoff bases
-
Preheat the oven to 180C (160C fan).
-
Prepare your 12 hole muffins tray. You can spray the base well with cake release spray or line the tray with paper cupcake cases.
-
Crumble the digestive and Biscoff biscuits until sandy. This is quickest in a food processor, but you can also do it by popping them in a ziplock bag and bashing with a rolling pin.
-
Melt the butter and stir it into the biscuit crumbs.
-
Share the biscuit mixture evenly between the holes of your muffin tray.
-
Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take the tray out of the oven and set it aside. This is an important step as it helps firm up the biscuit so that it doesn’t spread into the filling.
Make the Biscoff cheesecake filling
-
Put the cream cheese, cream, eggs, vanilla, sugar and Biscoff spread in a large bowl. Whisk just enough to combine. Don’t over mix as this can introduce too much air.
-
Spoon the mixture into the cases on top of the biscuit bases, to about ½ cm shy of the tops. You might not need all of the mixture.
-
Bake in the oven for 20 minutes until just firm, no wobble.
-
Take out the oven, and allow to cool in the tin at room temperature.
-
Place the whole tray in the fridge and chill for at least an hour (ideally overnight, or as long as you can stand to wait).
-
If you didn’t use cupcake cases, turn your tray upside down over a clean board or sheet of greaseproof paper and lightly bang the tray on the counter. The cheesecakes should drop out.
Nutrition
Calories: 457kcal | Carbohydrates: 42g | Protein: 5g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 272mg | Potassium: 100mg | Fiber: 1g | Sugar: 29g | Vitamin A: 588IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
More Biscoff recipes to try
These oaty Biscoff flapjacks are buttery and golden, with crunchy Biscoff spread both stirred into the oats, and swirled into the thick, creamy white chocolate topping.
You can take almost any dessert to a whole new level of delicious by adding this two-ingredient Biscoff sauce. It’s super easy to make and brings a smooth texture and heaps of caramelised biscuit flavour.
These soft, fluffy, golden, utterly delicious Biscoff waffles are a breakfast dream come true that you’ll want to make time and time again.
Get ready to experience the pure delight of this stunningly delicious Biscoff loaf cake, featuring a tender Biscoff sponge and creamy Biscoff buttercream.
You’re sure to be enchanted by the heavenly symphony of flavours in this delightful creation: the Lotus Biscoff traybake.
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