Print

BISCOFF CHEESECAKE COOKIE CUPS

BISCOFF CHEESECAKE COOKIE CUPS
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

BISCOFF CHEESECAKE COOKIE CUPS bring together the warm caramelized spice of European cookie butter and the tangy richness of classic cheesecake in a handheld treat that feels both nostalgic and utterly modern.

Ingredients

Scale
  • 115 g unsalted butter, melted
  • 150 g light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 190 g all-purpose flour
  • ½ tsp baking soda
  • 200 g cream cheese, softened
  • 60 g powdered sugar
  • 1 tsp vanilla extract
  • 120 ml heavy cream
  • 100 g Biscoff spread, melted
  • 4–5 Biscoff biscuits, crushed
  • Extra Biscoff biscuits for garnish

Instructions

  1. Mix the melted butter and brown sugar until smooth.
  2. Add the egg and vanilla, then mix until combined.
  3. Add the flour and baking soda, then fold into a soft cookie dough.
  4. Press portions of dough into a muffin tin, shaping them into small cups.
  5. Bake at 180°C for 10–12 minutes, until golden around the edges. Let them cool completely.
  6. Beat the cream cheese, powdered sugar, and vanilla until smooth.
  7. Add the heavy cream and whip until thick and creamy.
  8. Pipe the cheesecake filling into the cooled cookie cups.
  9. Drizzle with melted Biscoff spread.
  10. Sprinkle with crushed Biscoff biscuits and garnish with a small biscuit piece.

Notes

  • Use room temperature ingredients to prevent filling separation or dough seizing
  • Do not overbake; remove when just golden to maintain chewy texture
  • Chill filling briefly before piping if kitchen is warm
  • Grease muffin tin thoroughly or use liners to prevent sticking
  • Ensure cream cheese is softened to avoid lumps
  • Let cookie cups cool completely before filling

Nutrition

Find it online: https://dishmio.com/biscoff-cheesecake-cookie-cups/