These mini cheesecakes with forest fruit jelly are little one-person treats with a lot of flavour. A crunchy Biscoff cookie base, creamy cheesecake filling and a sweet forest fruit jelly swirl on top. They're perfect for birthday parties, dessert tables or as a little treat with coffee after a nice dinner. You bake them in a muffin tin, chill and serve, perfect when you want a dessert that's both cute and practical.
At a Glance
- ⏲️ Prep time: 10 minutes • 🔥 Cook time: 20 minutes • ❄️ Cooling time: 3 hours
- 🍽️ Servings: 12 mini cheesecakes
- 🥄 Calories: 160 kcal per cheesecake
- ⭐ Difficulty: easy
- 🥘 Main ingredients: Biscoff (coffee) cookies, butter, cream cheese, sugar, egg, sour cream, vanilla, lemon juice, forest fruit jelly
- Why this works: crunchy base, creamy filling, bright fruity swirl, perfect portions and you can make this ahead of time.
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Creamy Mini Cheesecakes with Berry Jam Swirl
Some desserts are just made for parties. While the oven preheats, you quickly crush the cookies, mix the cheesecake filling, and warm the jam. The kitchen smells of pastries, vanilla, and a hint of lemon. In a few minutes, the muffin tin is full of little tarts, ready to slide into the oven.
And then comes the best part: the swirl. Spoon a dollop of jam onto each tart and gently swirl it with the back of a spoon. When they come out of the tin after cooling, they look like you've just been to a bakery. Only you know they just came straight from your own oven.
And if you like these mini cheesecake you also love these other cheesecake recipes: pumpkin cheesecake, a cheesecake with white chocolate and passion fruit and Dutch syrup waffle (stroopwafel) cheesecake.
What You'll Need
Exact amounts are in the recipe card.
- Butter: melted, to bind the cookie crumbs.
- Biscoff cookies: Spicy coffee cookies that are crushed into crumbs for the base. Any flavorful cookie can be used here, think of Graham crackers, Dutch speculaas or Speculoos.
- Cream cheese: for a smooth cheesecake filling. Don't use low-fat cream cheese, the results won't be as good.
- Egg: binds the filling so it sets nicely.
- Sour cream: Adds tang and extra creaminess.
- Sugar: sweetens the cheesecake mixture.
- Vanilla extract: For that classic cheesecake flavor. Prepare your own homemade vanilla extract easily.
- Lemon juice: A little acidity to brighten everything.
- Forest fruit jelly: Heated and swirled in for flavor and color. You can use any jam that you like, like plum and vanilla jam or redcurrant and port jelly. Don't use jam with a lot of chunks or seeds.
How to Make It
You'll find the full, step-by-step recipe card below.
- Step 1: Preheat the oven to 380 °F and grease a muffin pan with oil. Crush the Biscoff cookies in a food processor, melt the butter and mix. Divide the cookie mixture over 12 muffin cups and press down firmly.
- Step 2: Beat cream cheese and sugar, then mix in egg, sour cream, vanilla and lemon juice until smooth. Pour the cheesecake mixture over the bases.
- Step 3: Warm the forest fruit jelly until liquid, spoon a teaspoon on each cheesecake and swirl gently.
- Step 4: Bake for 10 minutes, turn the oven off and leave them inside for 30 minutes with the door closed. Cool in the fridge for at least 3 hours, then loosen and remove from the pan.
Top Tips
- Use room temperature cream cheese so the filling mixes without lumps.
- Press the cookie base firmly so it doesn't crumble when you take the cheesecakes out.
- Don't over-swirl the jelly; a few gentle strokes give a prettier pattern.
- Leave the cakes in the switched-off oven so they set slowly and don't crack.
- Run a thin spatula around the edges before lifting them out of the pan.
- Make them the day before; they only get better after a night in the fridge.
Full-fat gives the best texture. Low-fat can make them watery or rubbery.
No, the recipe uses a greased muffin tin. Make sure to grease well and loosen with a spatula.
At least 3 hours in the fridge so they set properly. Longer is fine.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 3½ oz. Biscoff Cookies
- ½ stick butter
- ½ cup cream cheese, room temperature
- ⅓ cup sugar
- 1 egg, size M
- 1 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 12 teaspoons forest fruit jelly
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
380 °F - Grease a muffin mold with oil.
- Crush the cookies in a food processor.3½ oz. Biscoff Cookies
- Melt the butter and mix with the cookie crumbs.½ stick butter
- Divide the mixture over the 12 muffin cups and press down.
- Beat cream cheese and sugar for about 3 minutes at high speed.½ cup cream cheese, ⅓ cup sugar
- Add egg, sour cream, vanilla extract and lemon juice and mix another 3 minutes.1 egg, 1 tablespoon sour cream, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
- Divide the cheesecake mixture over the 12 cups.
- Heat the forest fruit jelly until liquid.12 teaspoons forest fruit jelly
- Spoon 1 teaspoon of jelly on each cheesecake and swirl gently with the back of a spoon.
- Bake for 10 minutes.
- Turn the oven off and leave the cheesecakes inside with the door closed for 30 minutes.
- Transfer to the refrigerator and cool for at least 3 hours.
- Loosen with a spatula and remove from the mold.
Notes
- Fridge: Keep covered in the refrigerator for up to 3 days.
- Serving: Serve chilled, straight from the fridge.
Nutrition
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Prefer to read this recipe in Dutch? See my Mini cheesecakes met bosvruchten.
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