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Mini Biscoff Christmas Cheesecakes

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Prep Time: 30 minutes | Chill Time: 4+ hours | Total Time: 4 hours 30 minutes
Skill Level: Beginner | Yield: 12 mini cheesecakes

These adorable Mini Biscoff Christmas Cheesecakes are the perfect festive treat—no baking required! Featuring a spiced Biscoff cookie crust, a velvety Biscoff-spiced cheesecake filling, and a merry topping of whipped cream and a cookie star, they’re as delightful to look at as they are to eat. Ideal for holiday parties, cookie exchanges, or a special homemade dessert.

Ingredients

For the Crust:

  • 200g Biscoff cookies (about 24 cookies)

  • 75g unsalted butter, melted

For the Filling:

  • 500g full-fat cream cheese, softened to room temperature

  • 150g powdered sugar, sifted

  • 250g Biscoff cookie butter (smooth)

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 300ml heavy whipping cream, cold

For Decoration (Optional):

  • 150ml heavy whipping cream, cold

  • 1 tablespoon powdered sugar

  • 12 extra Biscoff cookies, cut into star shapes (use a small cutter)

  • A dusting of cinnamon or cocoa powder

Equipment

  • 12-cup muffin tin

  • 12 cupcake liners

  • Electric hand mixer or stand mixer

  • Food processor or zip-top bag and rolling pin

  • Small star-shaped cookie cutter (optional)

  • Piping bag with star tip (optional)

Instructions

Step 1: Prepare the Crust

  1. Line a muffin tin with cupcake liners and set aside.

  2. Place the Biscoff cookies in a food processor and pulse until they form fine crumbs. (Alternatively, place cookies in a sturdy zip-top bag and crush with a rolling pin.)

  3. Transfer crumbs to a mixing bowl and pour the melted butter over them. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.

  4. Divide the mixture evenly among the 12 liners (about 1.5 tablespoons each). Press down firmly with the back of a spoon or a small glass to create a compact, even base.

  5. Place the tin in the refrigerator to set while you make the filling.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).

  2. Add the sifted powdered sugar, Biscoff cookie butter, vanilla extract, and cinnamon. Beat again until fully combined and smooth, scraping down the sides of the bowl as needed.

  3. In a separate, clean bowl, whip the 300ml of cold heavy cream until stiff peaks form.

  4. Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula. Be careful not to deflate the mixture—fold until no white streaks remain and the filling is uniform.

Step 3: Assemble the Cheesecakes

  1. Remove the muffin tin from the refrigerator. Divide the filling evenly among the 12 cups, smoothing the tops with the back of a spoon or a small offset spatula.

  2. Tap the tin lightly on the counter to remove any air bubbles.

  3. Cover the tin loosely with cling film and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to set firmly.

Step 4: Decorate (Before Serving)

  1. If using, prepare the decorative whipped cream: Whip the 150ml of cold heavy cream with 1 tablespoon of powdered sugar until medium peaks form. Transfer to a piping bag fitted with a star tip.

  2. Carefully remove the chilled cheesecakes from the tin and peel away the liners.

  3. Pipe a small rosette or dollop of whipped cream onto the center of each cheesecake.

  4. Gently press a Biscoff cookie star into the whipped cream. Lightly dust the tops with cinnamon or cocoa powder for a festive touch.

  5. Serve immediately, or keep refrigerated until ready to serve.

Chef’s Notes & Tips

  • Room Temperature is Key: Ensure your cream cheese is fully softened to avoid a lumpy filling.

  • Cookie Butter Consistency: If your Biscoff cookie butter is very thick, warm it slightly in the microwave for 10-15 seconds to make it easier to mix.

  • Make-Ahead Friendly: These cheesecakes can be made up to 2 days in advance. Store undecorated in an airtight container in the fridge. Add whipped cream and cookie stars just before serving to prevent sogginess.

  • No Star Cutter? Simply use a whole mini Biscoff cookie or a halved one for decoration.

Nutrition Information (Per Cheesecake, without optional decorations)

Please note: Nutritional values are estimates.

  • Calories: ~485 kcal

  • Total Fat: 36g

  • Saturated Fat: 19g

  • Cholesterol: 85mg

  • Sodium: 210mg

  • Total Carbohydrates: 38g

  • Dietary Fiber: 0.5g

  • Sugars: 28g

  • Protein: 5g

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