These Mini Biscoff Cookie Cheesecakes are the PERFECT single serve desserts! Just look at them!! They feature a crunchy Biscoff cookie crust, a sweet, smooth cheesecake filling, and are drizzled with melted Biscoff cookie butter that creates a hard shell on the mini cheesecakes. You must try them!!
I CAN’T WAIT for you to try this Mini Biscoff Cookie Cheesecakes!! They taste absolutely sinful, are so light, fluffy, and smooth, and are topped in delicious COOKIE BUTTER! No one will EVER know they’re lightened-up. Simon and I are both obsessed with them. And the best part? This recipe makes 12 at a time, so you can enjoy some now and freeze some for later!
These Mini Biscoff Cheesecakes are the perfect fun-size treat to bring to a party, get-together, holiday, what have you! They’re also the perfect way to ensure portion control as they’re a great single serving size dessert, that just so happens to be packed with protein! 👏🏼👏🏼
You must give them a try!
WHY YOU’LL LOVE THESE MINI BISCOFF COOKIE CHEESECAKES
- Mini cheesecakes are a great single serve dessert option!
- They’re less than 200 calories each!
- Smooth and creamy cheesecake with a crunchy cookie crust and cookie butter topping!!
- Each bite has flavors of sweet and buttery cookie paired with notes of all-spice, nutmeg, and caramel.
- No one would ever know they’re lightened up.
- What’s not to love about Biscoff Cookie cheesecakes?!😍
INGREDIENTS
- Biscoff Cookies
- Sweetener – I used Swerve. Any granular sweetener of choice works here.
- Light Butter – I used I Can’t Believe It’s Not Butter. You can use any butter or sub with oil for non-dairy.
- Cream Cheese – normal, reduced-fat, fat free, Greek cream cheese or vegan all work.
- Greek Yogurt – I used non-fat Greek yogurt.
- Protein powder – I used PEScience Vanilla. Since this is a no-bake dessert, any protein should work here (whey, casein, or vegan). You can use my affiliate code Laurenfitfoodie to save 10% off your purchase of any PEScience products.
- Biscoff Cookie Butter – of course!!
- Vanilla Extract
- Egg
- Whipped Cream – This is optional but sure makes it look pretty 😍
HOW TO MAKE MINI BISCOFF COOKIE CHEESECAKES
How to make the crust:
- Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners and/or spray the 12 cavities with cooking spray.
- Add the Biscoff cookies, sugar, and salt to a food processor. Pulse until no chunks remain and the texture is like fine sand. If you don’t have a food processor, still make sure you crumble the cookies finely or the wet/dry ratio will be off.
- Add the melted butter and pulse until combined. Then, distribute crumble evenly (about a heaping tablespoon each) amongst the 12 cupcake liners. Press the crumbles down with the bottom of a shot glass or your fingers.
- Bake for 10-12 minutes.
How to make the cheesecake:
- In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and mix until smooth. Add the rest of the ingredients and mix on low until all the ingredients are incorporated.
- Then, distribute the cheesecake batter evenly between the cupcake liners. They will be filled to the top.
- Bake for 25-30 minutes or until slightly puffy at the edges. Remove from the oven and place on a wire rack to cool for 30 minutes. Then, transfer to the fridge and chill for at least 4 hours.
How to make the topping:
- Melt Biscoff cookie butter in the microwave for 30 seconds. Evenly drizzle the cookie butter over top of the mini cheesecakes. You can do this before or after you remove the liners. Then, add your mini cheesecakes to the fridge for 30 minutes or freezer for 10-15 minutes to allow cookie butter to harden.
- Top with whipped cream and a Biscoff cookie, if desired, and enjoy!
HOW TO STORE
To maximize the shelf life of the mini cheesecakes, place them in a covered airtight container or cover with plastic wrap to prevent it from drying out.
- Mini cheesecakes in the fridge will last 1-1.5 weeks.
- Mini cheesecakes in the freezer will last 3-4 months. Freeze individually and thaw overnight in the refrigerator before serving.
HELPFUL TIPS
- Use room temperature ingredients, especially room temperature cream cheese. This will decrease the chance of lumpy cheesecake batter.
- Don’t over-bake! You want a toothpick inserted in the middle to come out mostly clean, but still a little damp. The cheesecakes will continue to set as they cool, and especially after chilling in the fridge.
MORE CHEESECAKE DESSERTS YOU’LL LOVE
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Mini Biscoff Cookie Cheesecakes
These Mini Biscoff Cookie Cheesecakes are the PERFECT single serve desserts! Just look at them!! They feature a crunchy Biscoff cookie crust, a sweet, smooth cheesecake filling, and are drizzled with melted Biscoff cookie butter that creates a hard shell on the mini cheesecakes. You must try them!!
Ingredients
Biscoff Crust:
- 1 cup finely crumbled Biscoff cookies (140g)
- 2 Tbsp granular sweetener alternative (48g) - I used Swerve
- 1/4 tsp salt
- 1/4 cup light butter, melted (56g)
Cheesecake:
- 16-oz. light cream cheese, softened (452g) - or any cream cheese.
- 1/2 cup plain nonfat Greek yogurt (120g) - nondairy if needed
- 1/2 cup granular sweetener alternative (96g) - I used Swerve
- 1 scoop vanilla protein powder (31g)
- 1 Tbsp vanilla extract
- 1 large egg
Topping:
- 1/4 cup Biscoff cookie butter (60g)
- Whipped cream, optional, for presentation
- Lotus Biscoff cookie/crumbles, optional, for presentation
Instructions
For the Crust:
- Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners and/or spray 12 cavities with cooking spray.
- Add the biscoff cookies, sugar and salt to a food processor. Pulse until no chunks remain and it becomes like fine sand. If you don’t have a food processor, still make sure you crumble the cookies finely or the wet/dry ratio will be off.
- Add the melted butter and pulse until combined. Then distribute evenly (about a heaping tablespoon each) amongst the 12 cupcake liners. Press the crumbles down with the bottom of a shot glass (or your fingers).
- Bake for 10-12 minutes.
For the Cheesecake:
- In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and mix until smooth. Add the rest of the ingredients and mix on low until all the ingredients are incorporated.
- Distribute the cheesecake batter evenly between the cupcake liners. They will be filled to the top.
- Bake for 25-30 minutes or until slightly puffy at the edges. Remove from the oven and place on a wire rack to cool for 30 minutes. Then transfer to the fridge and chill for at least 4 hours.
For the Topping:
- Melt biscoff cookie butter in the microwave for 30 seconds. Evenly drizzle the cookie butter over top of the mini cheesecakes (you can do this before or after you remove the liners).
- Add to the fridge for 30 minutes or freezer for 10-15 minutes to allow cookie butter to harden. Top with whipped cream and a Biscoff cookie, if desired, and enjoy!
Notes
MFP entry: LFF Mini Biscoff Cookie Cheesecake
If using fat free cream cheese:
Nutrition per serving: 155 calories 13.8C / 6.5F / 10.1P
*MFP entry: Mini Biscoff Cookie Cheesecake with FF
If using 1/3 less fat instead:
Nutrition per serving: 200 calories 10.9C / 14.3F / 6.8P 6.2 sat fat, 0 fiber, 6.4 sugar
*MFP entry: LFF Mini Biscoff Cookie Cheesecake with 1/3 less fat
***Same serving size no matter what cream cheese you use since we are using the same amount
HOW TO STORE
To maximize the shelf life of the cookie dough squares, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Mini cheesecakes in the fridge will last 1-1.5 weeks
• Mini cheesecakes in the freezer will last 3-4 months
Nutrition Information:
Yield:
12Serving Size:
1 mini cheesecake (84 g)Amount Per Serving: Calories: 190Total Fat: 12.3gSaturated Fat: 5.2gCarbohydrates: 13.3gFiber: 0gSugar: 8.9gProtein: 6.6g
