These Mini Biscoff Cheesecakes with Blueberry Whipped Cream are an indulgent treat that are just as delicious as they are beautiful! This dessert features a creamy vanilla bean cheesecake base resting atop a thick, buttery, and crunchy Biscoff cookie crust. A sweet and tangy lemon blueberry curd is spooned on top, followed by a luscious swirl of blueberry whipped cream cheese frosting.

Garnish the cheesecakes with a Biscoff cookie crumble and cookie wedge, and you have a stunning dessert to enjoy and wow your friends and family with!

Recipes used for the Mini Biscoff Cheesecakes with Blueberry Whipped Cream:

The Cheesecake Recipe: Mini Vanilla Bean Cheesecakes by That Skinny Chick Can Bake

The Frosting Recipe: Not-So-Sweet Whipped Frosting by Sally’s Baking Addiction

The Curd Recipe: Blueberry Lemon Curd by Nerds with Knives

The Biscoff Cookie crust – Details in the recipe card below!

Tips for making the mini Biscoff cheesecakes:

These cheesecakes have a creamy vanilla bean speckled base and thick and buttery Biscoff cookie crust. This flavor combination is a match made in heaven!

Use a mini cheesecake pan for smooth edges:

This was my second time using my new mini cheesecake pan and I cannot express how much I love it! The cheesecake recipe filled the 12 compartments without any excess batter. I lightly sprayed the compartments with nonstick spray before filling them with crust and batter.

My mini cheesecake pan is linked here!

Substitute vanilla beans or extract if you do not have vanilla bean paste:

I didn’t have vanilla bean paste as the recipe calls for, so I substituted for one vanilla bean. You can also substitute an equal amount of paste for vanilla extract. As a note – vanilla beans are so much more affordable online than in the grocery store! I order these Madagascar Vanilla Beans from Amazon. Next time I will probably use two vanilla beans for even more vanilla flavor, or splurge and buy the paste!

Fill the cheesecake compartments to the top:

The cheesecakes will rise as they bake, and then deflate as they cool. If the cheesecake batter isn’t filled to the top, the result will be extra tiny desserts. Fill them just up to the edge. Some of the cheesecakes did crack, however after they deflated and set, it wasn’t visible after frosting them!

Tips for making the Blueberry Whipped Cream and Lemon Blueberry Curd:

The Blueberry Whipped Cream Cheese Frosting:

This whipped cream is a blueberry version of my absolute favorite frosting by Sally’s Baking Addiction. It is creamy, more stable than standard whipped cream with the addition of cream cheese, can be easily adapted flavor-wise, and is absolutely dangerous to be left unsupervised around! I’ve used it to frost high-hat black forest cupcakes, on top of crème brûlée cupcakes, and made a strawberry version for mini Oreo cheesecakes!

How to make the whipped cream blueberry flavored:

To make a blueberry version of the frosting, simply substitute 1/4 cup (30 grams) of finely ground freeze dried blueberries for 1/4 cup powdered sugar – it’s that easy! The flavor is subtle, but you can always add more blueberry powder or extract if you want a stronger blueberry punch. I buy my freeze dried fruits at Target, and they’re also available online!

The blueberry lemon curd:

This curd is smooth, creamy, tangy, and absolutely delicious to eat by the spoonful! Check out my post for Limoncello Frosted Crinkle Cookies with Blueberry Curd for more details regarding the curd. My number one tip is to immediately cover the freshly made curd with plastic wrap before it begins to cool to prevent a skin from forming on the surface.

About the Biscoff cookie crust:

This Biscoff cookie crust is thick, buttery, and crunchy. Good enough to want to eat all on its own!

What are Biscoff cookies?

Biscoff cookies (or, better known as speculoos cookies in Europe) are crisp cookies with a deep caramel flavor and mixture of warming spices. Think gingerbread with less emphasis on the ginger and a more equal blend of cinnamon, nutmeg, allspice, and cloves. These are Europe’s favorite cookie with coffee, which is actually how the name Biscoff was coined! It is a combination of “biscuit” and “coffee.”

If you’ve ever had Speculoos Cookie Butter from Trader Joes, then you have a perfect example of what they taste like!

Where can I purchase Biscoff cookies?

As these cookies are becoming more popular in the US, you can find them at local grocery stores like Safeway, Target, Walmart, and for more varieties, places like World Market. They also are on Amazon which is where I purchased the small cookie sandwiches to use as garnish. They are like a Biscoff Oreo!

Ingredients needed for the cookie crust:

• 140 grams Biscoff cookies, finely ground
• 1/4 cup unsalted butter, melted
• 1/4 teaspoon salt
• 2 Tablespoons granulated sugar

How to make the Biscoff cookie crust:

1. First, preheat your oven to 350℉. Lightly spray the baking tin with nonstick spray, or if using a traditional muffin pan, line each compartment with cupcake liners.
2. Next, crush the Biscoff cookies into finely ground pieces: Using a food processor, blender, or ziplock bag and rolling pin, crush 140 grams of Biscoff cookies into evenly ground pieces. The texture should resemble fine sand.
3. Add the sugar and salt to the cookie crumbs and mix well. To the finely ground crumb mixture, add 2 tablespoons granulated sugar and 1/4 teaspoon salt. Mix together well (I like to use a whisk for even distribution).
4. Next, melt the unsalted butter and add to cookie mixture. Melt 1/4 cup unsalted butter in a small microwave safe bowl. Add the melted butter to the cookie mixture and stir well to ensure all crumbs are evenly coated. The result will resemble wet sand (see video below for a visual).
5. Add Biscoff cookie mixture to the baking tin: Add a heaping tablespoon of the crust mixture to each compartment and press it down firmly into an even layer. I recently purchased a wooden tamper to fit into these tiny compartments and it works perfectly! I don’t have to risk scraping the tin with a spoon to get into the edges, or find a small cup that might fit. If you don’t have a tamper, you can use the back of a measuring cup, spoon, or shot glass.
6. Bake the crust at 350℉ for 8 minutes. Place the pan on the middle rack of your preheated oven and bake at 350℉ for 8 minutes. When done, remove from the oven and place on a wire rack to cool as you move on to make the filling.

See recipe card below for additional baking details, as well as the blogger’s sites the recipes were used from!

If you bake these Mini Biscoff Cheesecakes with Blueberry Whipped Cream, be prepared to be asked to make them again and again! The thick, crunchy Biscoff cookie crust and blueberry curd steal the show and are a unique combination you don’t see very often. With your extra blueberry curd, I can’t recommend enough that you use it to make limoncello frosted crinkle cookies with a blueberry curd filling. The lemon and blueberry combination (along with the fun and delicious Limoncello twist) is absolutely divine.

If you like this recipe, I think you’ll also love:

If you like this recipe, I think you’ll also love:

• Limoncello Frosted Crinkle Cookies with Blueberry Curd
• Mini Strawberry Oreo Cheesecakes
• Key Lime Pie Bars with Honey Whipped Cream
• Lemon Curd Cupcakes

Mini Biscoff Cheesecakes with Blueberry Whipped Cream

Recipe by AshleyCourse: DessertsCuisine: American

Servings

12

mini cheesecakes

Prep time

1

hour 

Cooking time

35

minutes

These mini cheesecakes have a thick and crunchy Biscoff cookie crust, a creamy vanilla bean base, and a topping of lemon blueberry curd and blueberry whipped cream cheese frosting! Garnish with more Biscoff cookies!

Ingredients

• 1 batch mini vanilla bean cheesecakes
  1 batch blueberry lemon curd
  1 batch whipped cream cheese frosting made with Freeze dried blueberries (30g), finely ground

• For the Biscoff Cookie Crust:

• 1 cup finely crushed Biscoff cookies (140g)
  2 Tbsp granulated sugar (25g)
  1/4 teaspoon salt
  1/4 cup unsalted butter, melted (57 grams)
  

• Additional Items

• Mini cheesecake pan
  Tamper for crust
  Round Biscoff cookies for garnish
  Wilton 1M piping tip
  

Directions

• The Lemon Blueberry Curd
• The blueberry curd can be prepared ahead of time and chilled. To save time, make the curd in advance, cover the surface directly with cling wrap immediately after pouring into a heatproof bowl to prevent a skin from forming as it cools, and store in the refrigerator.
• The Biscoff Cookie Crust
• Preheat the oven to 350℉. Spray the mini cheesecake pan with non-stick spray or line a muffin tin with cupcake liners.
• Crush 140 grams of Biscoff cookies to a fine crumb using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
• Place the crumbs into a medium bowl and add 2 tablespoons granulated sugar and 1/4 teaspoon salt and mix well.
• Pour 1/4 cup melted, unsalted butter into the crumb mixture and stir well to ensure all crumbs are evenly moistened.
• Add a heaping tablespoon of the crust mixture into each compartment of the cheesecake pan.
• Press the crust down firmly using a wooden tamper, small shot glass, or spoon.
• Bake at 350℉ for 8 minutes on the middle oven rack. Allow to cool on a wire rack as you make the cheesecake filling.
• Baking and Assembling the Cheesecakes
• Fill the cheesecake tins to the top with batter and bake. To help prevent cracking, when done, turn the oven off and leave the cheesecakes inside for 5-8 minutes with the oven door slightly cracked.
• Add a spoonful of blueberry curd to the surface of the set cheesecakes and smooth to the edges with the back of a spoon.
• To make the blueberry whipped cream, substitute 1/4 cup (30 grams) freeze dried blueberry powder for 1/4 cup powdered sugar in the recipe. Add it to a piping bag fitted with a Wilton 1M piping tip. Pipe a swirl of frosting on each cheesecake.
• Top with a Biscoff cookie piece and cookie crumbs, and enjoy!

Notes

• To make the blueberry whipped cream, substitute 1/4 cup (30 grams) freeze dried blueberry powder for 1/4 cup powdered sugar.
• Fill the cheesecake tins to the very top with batter before baking.
• These cheesecakes can also be made in a standard muffin tin with cupcake liners.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,