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About This Recipe
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! 👏🏼👏🏼
If you love these mini cheesecakes and want more, check out my Churro Protein Cheesecake Bars or my Fruity Pebbles Cheesecake Bars! Need more cookies in your life? You don’t want to miss my mini Healthy Snickerdoodle Cookies!
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?!😍
- 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 (code Laurenfitfoodie to save!) Since this is a no-bake dessert, any protein should work here (whey, casein, or vegan).
- Biscoff Cookie Butter – of course!!
- Vanilla Extract
- Egg
- Whipped Cream – This is optional but sure makes it look pretty 😍
To make gluten-free: use a gluten-free cookies and gluten-free cookie butter (discount code Laurenfitfoodie to save).
To make dairy-free: use dairy-free butter, dairy-free cream cheese, a plant-based protein powder and dairy-free whipped topping.
How To Make
For 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.
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.
- 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.
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. 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!
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.
Baking 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.
Can I make a no bake version of these mini cheesecakes?
Yes, you can make these cheesecakes without baking them. To make, just omit egg. You do not need to bake the crust if doing no-bake. Just press the biscoff crust into the liners then add the cheesecake mixture on top. Refrigerate for at least 4 hours or until set.
Are these biscoff cookie cheesecakes gluten-free?
Unfortunately, Biscoff cookie butter does have gluten but no worries! To make these mini cheesecakes gluten-free, you can use these gluten-free cookies (or any other gluten-free cookie) and a gluten-free cookie butter (discount code Laurenfitfoodie to save) like this one.
How do I store these mini biscoff cookie cheesecakes?
You can store these biscoff cheesecakes in the fridge or freezer. Mini cheesecakes in the fridge will last 1-1.5 weeks and in the freezer will last 3-4 months.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Mini Biscoff Cookie Cheesecakes
Ingredients
Biscoff Crust:
- 1 cup Biscoff cookies (140g) finely crumbled
- 2 Tbsp granular sweetener alternative (48g) I used Swerve
- 1/4 tsp salt
- 1/4 cup light butter (56g) melted
Cheesecake:
- 16- oz. light cream cheese (452g) softened
- 1/2 cup plain nonfat Greek yogurt (120g)
- 1/2 cup granular sweetener or sugar (96g) I used Swerve*
- 1 scoop vanilla protein powder (31g) can omit
- 1 Tbsp vanilla extract
- 1 large egg OMIT for no-bake version (see notes)
Topping:
- 1/4 cup Biscoff cookie butter (60g)
- Whipped cream optional, for presentation
- Lotus Biscoff cookie/crumbles optional, for presentation
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
*See notes for no-bake version
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!
Equipment
Video
Notes
• Mini cheesecakes in the fridge will last 1-1.5 weeks
• Mini cheesecakes in the freezer will last 3-4 months *Nutrition calculated using Swerve sweetener. If using sugar, carbs and calories will be different (fat and protein will remain the same) If using fat free cream cheese instead:
Nutrition per serving: 155 calories 13.8C / 6.5F / 10.1P
MFP entry: Mini Biscoff Cookie Cheesecake with FF
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
