Cookie Butter


Mini cookie butter cheesecakes with Biscoff crust combine the spiced flavor of speculoos with rich and creamy cheesecake for the ultimate indulgence!

Biscoff cookies

Cookie Butter

Sour Cream

Egg + Yolk





Heavy Cream

Cream Cheese

Brown Sugar

Make the crust. Pulse biscoff cookies and brown sugar in a food processor until they become fine crumbs.

Step 1

Add melted butter and blend until combined and the crumbs begin to stick together.

Step 2

Divide the crust among the 12 muffin liners and press the crumbs into a solid crust using the back of a spoon. 

Step 3

Bake the crusts at 375°F for 5 minutes, then remove the pan from the oven and turn the oven down to 325°F. 

Step 4

Make the cheesecake. Beat cream cheese, cookie butter, sugar, sour cream, heavy cream, vanilla, and salt until smooth.

Step 5

Add egg and yolk and beat on low speed just until combined.

Step 6

Spoon cheesecake onto the crusts and bake for 15 minutes.

Step 7

Turn off the oven and let cheesecakes sit with the door closed for 10 minutes. Then crack the door open and let them sit for another 10 minutes. Next transfer the pan to a wire rack to to cool completely. Finally, chill the cheesecakes in the fridge for 2+ hours.

Step 8

Once the cheesecakes have set, heat the cookie butter topping in the microwave until it's pourable.

Step 9

Spoon or drizzle 1 teaspoon of cookie butter onto each cheesecake.

Step 10

Click the Link Below for the Full Recipe