These luscious mini cheesecakes feature a buttery Biscoff cookie crust, smooth vanilla cheesecake filling, and a rich chocolate crumble topping. Simple to prepare yet indulgent and elegant, they are perfect for entertaining or satisfying a personal dessert craving.

Why You’ll Love This Recipe

These mini cheesecakes offer the best of creamy, crunchy, and chocolaty textures in one compact dessert. The Biscoff crust adds a unique spiced flavor that pairs beautifully with the tangy cheesecake filling and decadent chocolate topping. They’re easy to make in muffin tins, require no water bath, and chill beautifully for make-ahead convenience.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 1/2 cups Biscoff cookie crumbs
1/4 cup melted butter
16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
2 large eggs
1 tablespoon all-purpose flour (optional for extra firmness)
1/2 cup dark chocolate chunks
1/4 cup extra Biscoff crumbs, for topping

directions

Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or use silicone molds.
In a bowl, mix Biscoff cookie crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of each liner to create a crust.
In a mixing bowl, beat the cream cheese until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, and mix until fully blended.
Beat in the eggs one at a time, mixing gently. Add flour if desired for extra firmness, and mix just until combined.
Spoon the cheesecake filling over each crust, filling each mold about three-quarters full.
Bake for 18–20 minutes, or until the centers are just set. Remove from the oven and allow to cool completely.
Refrigerate the cheesecakes for at least 3 hours, or preferably overnight.
Before serving, sprinkle with additional Biscoff crumbs and chopped dark chocolate chunks.

Servings and timing

Servings: Makes 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 3 hours
Total Time: Approximately 3 hours 40 minutes

Variations

No-Bake Option: Skip the eggs and flour, and chill the cheesecakes without baking for a softer, mousse-like texture.
Swirl in Chocolate: Add a swirl of melted chocolate or Nutella to the batter before baking for a richer flavor.
Biscoff Spread Layer: Add a thin layer of warmed Biscoff spread between the crust and filling for added indulgence.
Toppings: Swap the chocolate chunks for white chocolate, caramel drizzle, or a dusting of cinnamon.
Crust Alternatives: Use graham crackers or chocolate wafer cookies in place of Biscoff if desired.

storage/reheating

Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them (without toppings) for up to 2 months. Thaw overnight in the refrigerator. These cheesecakes are best enjoyed cold and do not require reheating.

FAQs

Can I make these cheesecakes without a muffin tin?

Yes, you can use silicone cupcake molds or ramekins as an alternative.

Can I substitute Biscoff cookies?

Yes, graham crackers, digestive biscuits, or gingersnaps can be used instead.

Do I need a water bath?

No, these mini cheesecakes do not require a water bath due to their small size and even baking.

How do I know when the cheesecakes are done?

The centers should look just set and slightly jiggle; they will firm up as they cool.

Can I make them ahead of time?

Absolutely. They are ideal for making a day in advance and taste even better after chilling overnight.

How do I prevent cracks on top?

Avoid overmixing the batter and do not overbake. Let them cool gradually at room temperature before refrigerating.

What type of chocolate works best for topping?

Dark or semi-sweet chocolate chunks are ideal, but you can use milk chocolate for a sweeter finish.

Can I add flavors to the cheesecake batter?

Yes, try a teaspoon of lemon zest, cinnamon, or espresso powder for a twist.

Are these suitable for freezing?

Yes, freeze them without the toppings in a sealed container, and add chocolate and crumbs after thawing.

How do I serve them for a party?

Serve chilled, optionally in the paper liners, and garnish with whipped cream, chocolate curls, or a drizzle of sauce for presentation.

Conclusion

Mini Biscoff Chocolate Cheesecakes are a delightful combination of rich flavors and creamy textures in a convenient, single-serve format. Easy to prepare and even easier to love, these mini treats are sure to impress guests or satisfy your sweet tooth with minimal effort.