Scale

🟡 For the Crust:

1 1/4 cups Biscoff cookie crumbs (about 15 cookies)

4 tbsp unsalted butter, melted

🟡 For the Cheesecake Filling:

8 oz cream cheese, softened

1/3 cup powdered sugar

1/2 cup Biscoff cookie butter spread

1/2 tsp vanilla extract

1/2 cup heavy whipping cream

🟡 For the Cookie Butter Whipped Cream:

1/2 cup heavy cream, chilled

2 tbsp Biscoff cookie butter

1 tbsp powdered sugar

Optional:

Crushed Biscoff cookies for garnish

1. Line a muffin tin with 8 cupcake liners.

2. In a bowl, combine Biscoff crumbs and melted butter. Press about 1 1/2 tablespoons into each liner to form the crust. Chill in the fridge.

3. In a large bowl, beat cream cheese until smooth. Add powdered sugar, Biscoff spread, and vanilla. Beat until creamy.

4. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cheesecake mixture.

5. Spoon or pipe filling over crusts. Smooth tops and refrigerate at least 4 hours or overnight.

6. To make whipped topping, beat heavy cream, cookie butter, and powdered sugar until fluffy.

7. Top each cheesecake with cookie butter whipped cream and crushed Biscoff cookies. Serve chilled.

Make ahead and refrigerate for up to 3 days—great for entertaining.

Use a silicone muffin pan for easy release.

For a nut-free version, use speculoos-style cookie butter with no nut content.

Keywords: mini biscoff cheesecakes, no bake cookie butter dessert, biscoff whipped cream