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4.67 from 3 votes

Small-batch Biscoff Cheesecake

Prep Time10 minutes
Cook Time50 minutes
Course: Breakfast, Dessert, Snack
Keyword: biscoff, cheesecake, cookie butter, easy recipes, low sugar, small-batch
Servings: 8 slices
Calories: 183kcal

Equipment

  • 6 inch cake pan, springform works great (or muffin pan but reduce baking time to 20 minutes or so)
  • Hand mixer (or blender)

Ingredients

Crust

  • 1 cup biscoff cookie crumbs (100 g) gf cookie crumbs if desired
  • 1-2 tbsp any milk enough to make the crumbs stick together

Cheesecake

  • 4 oz cream cheese, at room temp (112 g) dairy-free might work
  • 1/4 cup biscoff spread, or other nut/seed/cookie butter (64 g)
  • 1/4 cup any yogurt, at room temp (60 g) I used 2% greek yogurt, df if desired
  • 1/4 cup sugar (48 g)
  • 1 egg, at room temp
  • pinch of salt

Instructions

  • Preheat oven to 300F and line your pan with parchment and spray the sides with oil.
  • Combine enough milk with cookie crumbs to make them stick together, press on the bottom of the pan.
  • In a medium bowl using a hand mixer, mix together cheese, biscoff spread, yogurt and sugar until very smooth, about 3 minutes.
  • Mix in the egg until combined.
  • Pour the mixture on the crust and bake for 40-50 minutes until there's only a slight wobble in the center of the cake.
  • Let your cake cool fully, cover and then refrigerate at least a few hours to set, ideally overnight.
  • Slice and enjoy!

Nutrition

Serving: 1 slice | Calories: 183kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 140mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 222IU | Calcium: 36mg | Iron: 1mg