If you love cheesecake and Biscoff cookies, these Biscoff Cheesecake Bites are a match made in dessert heaven. Creamy, crunchy, and just the right amount of sweetness, they’re perfect for parties, gifts, or a quick indulgent treat.
Ingredients (Makes ~12–16 bites)
For the crust:
1 cup Biscoff cookies (about 8–10 cookies), finely crushed
3 tbsp unsalted butter, melted
For the cheesecake filling:
8 oz (225 g) cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
½ cup heavy cream, whipped to soft peaks
For topping (optional):
Crushed Biscoff cookies
Biscoff spread drizzle
Instructions
1. Make the Crust
Preheat oven to 325°F (160°C) if baking.
Mix crushed Biscoff cookies with melted butter until well combined.
Press mixture into the bottom of mini cupcake liners in a muffin tray or a silicone mold.
Chill in the fridge for 10–15 minutes (or bake for 5 minutes for extra firmness).
2. Prepare the Cheesecake Filling
Beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
Gently fold in whipped cream until fully incorporated.
3. Assemble the Bites
Spoon cheesecake mixture over the chilled or baked crust.
Smooth the tops with a spatula.
Refrigerate for 2–3 hours, or until set.
4. Add Toppings
Sprinkle crushed Biscoff cookies on top.
Drizzle a little Biscoff spread for extra indulgence.
Serving Tips
Serve chilled for a refreshing bite.
Perfect for holiday platters, afternoon tea, or dessert tables.
Can be stored in an airtight container in the fridge for up to 4 days.
Pro Tips
For mini cheesecake pops, insert a toothpick before chilling.
Make ahead: These bites can be prepared the day before for convenience.
Whipped cream should be soft peaks—not stiff—for a light and airy filling.