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Mini cheesecakes with mango and biscoff crust on a wooden board

Mini Cheesecakes with Biscoff Crust and Mango Coulis

These adorable mini cheesecakes with Biscoff crust and mango coulis are much easier to make than a full-size cheesecake. They are a special and delicious little treat for Mother's Day or any celebration.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 35 minutes
Servings 18 mini cheesecakes
Calories 216kcal
Author Ann Otis


Biscoff Crust

  • 2 1/4 cups crushed speculoos (Biscoff) cookies one 8.8 oz (250 gram) package
  • 1 tablespoon brown sugar
  • 6 tablespoons butter melted


  • 16 oz full-fat cream cheese (2 8-oz packages)
  • 1/3 cup granulated sugar
  • 1/3 cup full fat sour cream
  • 2 eggs
  • 1 teaspoon pure vanilla extract

Mango Coulis

  • 1 ripe mango
  • mango, pineapple or orange juice


  • Preheat the oven to 350 degrees F.
  • Combine the Biscoff crumbs, brown sugar, and melted butter in a bowl. Press a heaping tablespoon of the mixture into the bottoms of the cavities of a mini cheesecake pan. (Or use a muffin tin lined with cupcakes liners)  
  • In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) combine the cream cheese and sugar on medium-high speed until smooth (about 1 minute)
  • Add the sour cream, eggs and vanilla, and beat on medium speed until smooth and well-combined.
  • Fill each cavity of the pan to the brim, smoothing down the tops with a spoon.
  • Bake the cheesecakes for about 15-18 minutes, until the sides are set. Take out immediately if the tops begin to crack.
  • Allow the cheesecakes to cool in the pan for about 20 minutes, then unmold and cool completely on a plate. Chill in an airtight container for at least 2 hours, and preferably overnight.
  • For the mango coulis: peel and chop on mango and puree the flesh with a hand blender, or full-size blender until smooth. Add juice one tablespoon at a time and blend until desired consistency is reached.
  • Top the cooled cheesecakes before serving with coulis and a mint leaf if desired.


Calories: 216kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 195mg | Potassium: 111mg | Sugar: 9g | Vitamin A: 605IU | Vitamin C: 3.3mg | Calcium: 45mg | Iron: 1.1mg