How to Make Biscoff Cheesecake Bites

Step 1 - Make the cookie base: Crush the Biscoff cookies in a zip-lock bag with a rolling pin until you have fine, even crumbs with very few large chunks remaining. Transfer to a bowl and add the melted butter, then mix until all the crumbs are evenly moistened and the mixture holds together when pressed between your fingers. The base does not need to be baked — the butter binds the crumbs immediately and the freezer will do the rest of the work.

Step 2 - Press the base into the cups: Line a mini muffin tin with paper liners or use a silicone mini muffin mold. Spoon about one heaping teaspoon of the crumb mixture into each cup and press firmly with the back of a small spoon or your fingertip to create a compact, even base layer. Place the tin in the freezer for 10 minutes while you prepare the filling so the base firms up before the filling goes on top.

Step 3 - Make the filling: Microwave the Biscoff spread for 15 seconds until fluid and smooth. In a bowl, beat the softened cream cheese with a hand mixer for one minute until completely smooth and lump-free. Add the warmed Biscoff spread and beat on medium speed for another minute until the mixture is uniform in color, completely combined, and holds a thick, spoonable consistency. Do not overmix once the spread is incorporated — the filling thickens as it cools and overmixing at this stage can make it grainy.

Step 4 - Fill and freeze: Remove the base tin from the freezer. Spoon or pipe the Biscoff cream cheese filling over each base, filling each cup to just below the rim and smoothing the top lightly with the back of a spoon. Transfer the tin back to the freezer and chill for a minimum of 2 hours, or until the filling is firm and set completely through to the center when pressed gently.

Step 5 - Drizzle and serve: Remove the bites from the freezer 5 minutes before serving. Microwave a few additional tablespoons of Biscoff spread for 10 to 15 seconds until very fluid, then drizzle over the top of each bite using a spoon or a small piping bag. The warm spread will set quickly on the cold surface of the filling, forming a thin, glossy, slightly crackly layer within a minute or two. Serve immediately or return to the freezer for up to two weeks in an airtight container.