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
Equipment
- Food processor or bag and rolling pin
- Cupcake cases optional
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, flour, 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.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Mini Biscoff Cheesecakes Recipe
Mini Biscoff Cheesecakes Recipe
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
Equipment
- Food processor or bag and rolling pin
- Cupcake cases optional
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, flour, 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.
Make the topping
- 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.
Nutrition
More Biscoff recipes to try
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
Maxine says
I made these for my son and future daughter in law, they turned out brilliantly. Many thanks for sharing your recipes