Creamy, buttery, and filled with cookie butter goodness, these Biscoff mini cheesecake tarts are absolutely divine and a cinch to make.
I LOVE COOKIE BUTTER. I mean, we’re talking about COOKIES. Made into BUTTER. Could there be a better food hybrid? I submit that there could not be. These biscoff mini cheesecake tarts are made with crushed biscoff cookies for the crust, and cookie butter is blended right into the cheesecake batter as well. Melted cookie butter is added to the top after they bake, and homemade whipped cream + some biscoff cookie crumbles top them all off. They are seriously divine, and come together so quickly in about forty minutes.
What you’ll need to make these Biscoff mini cheesecake tarts:
Biscoff cookies
Salted butter
Granulated sugar
Cream cheese
Heavy cream
Cookie butter
Pure vanilla extract
A large egg
Powdered sugar
The Crust
This biscoff mini cheesecake tart cookie crust is very similar to my graham cracker crust (like in my grapefruit curd mini tarts). We sub in crushed Biskoff cookies, and combine them with melted salted butter and granulated sugar. The result is a crumbly texture, which when pressed and baked, holds the cheesecake filling perfectly.
The Filling
This cheesecake filling is also similar to some of my other cheesecake tarts. When you get a good base, it’s a good idea to stick to it and make amendments to create different flavors! We combine cream cheese, granulated sugar, heavy cream, cookie butter, pure vanilla extract, and a large egg to make the creamiest, smoothest cheesecake filling. After it has baked and cooled, we top it with melted cookie butter and then some fresh homemade whipped cream. Now I made sweetened whipped cream, but an alternate that I have done before is Biscoff cookie butter whipped cream! Biscoff cookie butter is added to the heavy cream, powdered sugar, and pure vanilla extract. The combination is delicious, and I highly recommend trying this at least once because it is the perfect topping for these mini cheesecake tarts.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Stregnth and Sunshine has a recipe for a homemade vegan cookie butter that would be a great base in place of the store bought variety for those with dietary restrictions.
Though many store bought speculoos cookies are in fact vegan, Addicted to Dates has a recipe for vegan speculoos cookies if you wanted to make your own!
This is one of my all time favorite creates, and I’m so glad to be finally sharing it! I hope you enjoy it as much as my friends and family did, it’s definitely top five for favorites desserts in our house. 🤍
XO,
Heather
Biscoff Mini Cheesecake Tarts
Ingredients
- FOR THE CRUST:
- 1 ¾ Cups Finely Crushed Biscoff Cookies
- ½ Cup Salted Butter, melted
- 2 tablespoon Granulated Sugar
- FOR THE FILLING:
- 8 Ounces Cream Cheese, softened
- ½ Cup Granulated Sugar
- ⅓ Cup Heavy Cream
- 2 tablespoon Cookie Butter
- 2 teaspoon Pure Vanilla Extract
- 1 Large Egg
- ⅓ Cup Cookie Butter, melted (for topping)
- FOR THE WHIPPED CREAM:
- 1 Cup Heavy Cream
- ¼ Cup Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoon Cookie Butter, optional
Instructions
- Make the crust: mix all ingredients until it is the texture of wet sand, about 20 seconds. Press roughly ⅓ cup of crust into each mini tart pan {or simply divide the crust into the four tins}. Use the back end of a measuring cup to ensure crust is firmly and evenly covering the bottom and sides of each tart pan. Set aside.
- Make the cheesecake filling: Beat the cream cheese on medium for about 30 seconds. Add granulated sugar and mix. Add remainder of ingredients, and mix by hand until smooth and lump-free, no more than 30 seconds. Over mixing can cause the cheesecakes to sink in the middle, though the flavor and texture will remain unaffected.
- Spoon ½ cup of the batter into each tart pan. Bake at 350° for 25-30 minutes. Cool on the counter for about 30 minutes. Melt cookie butter in a microwave safe bowl on high for 20 seconds. It should be smooth and drizzly. Drizzle about 2 tablespoon onto each tart, leaving a bit of room around the edges. Refrigerate for 1-2 hours, or until completed cooled and slightly chilled.
- Make the whipped cream by beating the heavy cream, sugar, and cookie butter on high until soft peaks form. Spread or pipe onto mini cheesecakes. Top with Biscoff cookie crumbs or any leftover crust bits is desired. Serve immediately. Store covered in the refrigerator for up to three days {best stored without whipped cream}. Makes 4 mini cheesecake tarts or 1 9” tart. Enjoy!
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