Bursting with cookie butter flavor from the crust to the filling to those glorious toppings, this 6-Inch Biscoff Cheesecake is a total cookie butter lovers dream come true.
The Cheesecake is quite possibly the king of decadence in the dessert world. Now I have a running list of 6-inch cheesecakes and cheesecake tarts, not because I don’t love a good full sized cheesecake, because I definitely do. What I love more though is a dreamy cheesecake in mini size so that it’s ready quicker and doesn’t necessarily require an overnight set in the fridge. This 6-Inch Biscoff Cheesecake starts with a buttery cookie crust, is filled with a creamy Biscoff cheesecake, and is topped with pure cookie butter plus cookie butter whipped cream (and a few more crushed Biscoff cookies). It’s a total dream for cookie butter lovers, so let’s make it.
What you’ll need to make this 6-Inch Biscoff Cheesecake:
Cream Cheese
Granulated Sugar
Heavy Cream
Cookie Butter
Speculoos Cookies
Salted Butter
Pure Vanilla Extract
A Large Egg
The Crust
The delightfully buttery crust is made from pure speculoos cookies, granulated sugar, and melted butter. It’s basically a cookie butter version of my tried and true Easy Oreo Crust, which is something else you definitely want in your pie / cheesecake making repertoire.
Begin by melting the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling). Crush your cookie crumbs by adding them to your food processor, or by placing them in a large ziplock baggie and using a rolling pin to crush them into fine crumbs.
Into your bowl of cookie crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so).
Press the crust into a 6” spring foam pan. Set aside while you make the filling.
The Filling
To make the filling, beat the cream cheese and sugar on medium speed until fluffy, about 2 minutes. Add the cookie butter and mix another 30 seconds. Add the heavy cream and vanilla extract, and mix again until incorporated. Add the egg, mixing for about thirty seconds. Do not overmix this part.
Pour the cheesecake batter into the prepared crust pan. Place foil around the bottom and place the pan in a larger baking dish {I issued a 10” baking pan since I had it easily accessible}. Add about an inch of water to the pan. Bake at 350° for 70-90 minutes. If your cheesecake is browning too quickly, loosely cover it with foil at the 30 minute mark.
Cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool in the pan / water bath for 20 minute. Gently remove the cheesecake from the water bath and place it on a towel to dry the bottom. Refrigerate for 2-3 hours or overnight until chilled and fully set.
The Toppings
The toppings for this cheesecake are mouthwatering. Begin by melting a full half cup of cookie butter in the microwave on high for 25 seconds or until smooth. Pour this over the cooled cheesecake, and refrigerate it for 20 minutes to set. Make the whipped cream by adding all of the ingredients to a small bowl and whipping to stiff peaks with a hand or stand mixer. Pipe or spread onto the cheesecake, sprinkle with additional crushed cookie crumbs if desired, and serve. Store any leftovers in the fridge for up to four days. Best stored without the whipped cream, but it should hold up nicely for around 24 hours. After that, simple scrape if off if it gets too melty and enjoy.
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!
If you loved this 6-Inch Biscoff Cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS- Try my 6-Inch Oreo Cheesecake if you’re hankering for a creamy chocolate-y dessert that is packed with Oreo flavor.
6-Inch Biscoff Cheesecake
Ingredients
For the Crust:
- 1 ¾ Cups Biscoff Speculoos Cookies, crushed (about 29)
- 2 Tablespoons Granulated Sugar
- ½ Cup Salted Butter, melted
For the Cheesecake Filling:
- 8 Ounces Cream Cheese, softened to room temperature
- ½ Cup Granulated Sugar
- ⅓ Cup Biscoff Cookie Butter
- ½ Cup Heavy Cream
- ½ Tablespoon Pure Vanilla Extract
- 1 Large Egg, room temperature
For the Cookie Butter Layer:
- ½ Cup Biscoff Cookie Butter, melted
For the Whipped Cream:
- ½ Cup Heavy Cream
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Biscoff Cookie Butter
Instructions
- To make the crust: Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling). Into your bowl of cookie crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so). Press the crust into a 6” spring foam pan. Set aside while you make the filling.
- To make the cheesecake filling:To make the filling, beat the cream cheese and sugar on medium speed until fluffy, about 2 minutes. Add the cookie butter and mix another 30 seconds. Add the heavy cream and vanilla extract, and mix again until incorporated. Add the egg, mixing for about thirty seconds. Do not overmix this part. Pour the cheesecake batter into the prepared crust pan. Place foil around the bottom and place the pan in a larger baking dish {I issued a 10” baking pan since I had it easily accessible}. Add about an inch of water to the pan. Bake at 350° for 70-90 minutes. If your cheesecake is browning too quickly, loosely cover it with foil at the 30 minute mark. Pour the cheesecake batter into the prepared crust pan. Place foil around the bottom and place the pan in a larger baking dish {I issued a 10” baking pan since I had it easily accessible}. Add about an inch of water to the pan. Bake at 350° for 70-90 minutes. If your cheesecake is browning too quickly, loosely cover it with foil at the 30 minute mark. Cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool in the pan / water bath for 20 minute. Gently remove the cheesecake from the water bath and place it on a towel to dry the bottom. Refrigerate for 2-3 hours or overnight until chilled and fully set.
- To make the cookie butter layer: Begin by melting a full half cup of cookie butter in the microwave on high for 25 seconds or until smooth. Pour this over the cooled cheesecake, and refrigerate it for 20 minutes to set.
- To make the whippped cream: Add all of the ingredients to a small bowl and whip until stiff peaks form with a hand or stand mixer, about 2-3 minutes. Pipe or spread onto the cheesecake, sprinkle with additional crushed cookie crumbs if desired, and serve. Store any leftovers in the fridge for up to four days. Best stored without the whipped cream, but it should hold up nicely for around 24 hours. After that, simple scrape if off if it gets too melty and enjoy.
Leave a Comment