These Mini Lotus Biscoff Cheesecakes are the perfect blend of creamy, sweet, and crunchy. Made with a buttery Biscoff crust, smooth and rich cream cheese filling, and a generous dollop of Lotus Biscoff spread on top, these individual no-bake desserts are a delight for the senses. The recipe is easy to follow, and the result is a crowd-pleasing dessert that's perfect for any occasion. Whether you're looking for a sweet treat to enjoy with friends or want to impress dinner guests, these mini lotus cheesecakes are sure to satisfy. Remember to round it off with a strong shot of espresso!
Turn the mini cheesecakes into mini cheesecake bites by making them even smaller, using a mini muffin tin.
For best results, use Philadelphia cream cheese. You can also use mascarpone cheese in place of the cream cheese.
Turn the mini lotus cheesecakes into small “bars”. Follow the recipe, but instead of a muffin tin, use a rectangular tin, and once the cheesecake has been set, slice it into bars.
The cheesecakes need time to set in the fridge, so make sure to take this into consideration if you’re making them for a special occasion.
Instead of a Biscoff spread drizzle, use melted dark chocolate instead.
These mini lotus cheesecakes can be stored in the fridge for up to 3 days. Make sure to keep them in an airtight container.
They freeze well. Store them in a container for up to 3 months. To serve them, thaw in the refrigerator and add the topping just before serving.
Rolo Caramel Cheesecake: the easy no-bake cheesecake recipe
Chocolate Cheesecake: the easy dessert recipe for a decadent baked chocolate cheesecake
Caramel Cheesecake: the decadent cheesecake recipe
Carrot Cake Cheesecake: an easy cheesecake version of the traditional teatime treat
Mini No Bake Vegan Chocolate Cheesecake: the easy recipe
Blitz cookies with a blender or coffee grinder until fine crumbs form.
Blitz cookies with a blender or coffee grinder until fine crumbs form.
Mix crumbs with melted butter.
Mix crumbs with melted butter.
Line nine cupcake cups with paper liners. Place one heaped tablespoon of the crumbled cookies into each cup. Press the crumbs down with a glass to form a base.
Line nine cupcake cups with paper liners. Place one heaped tablespoon of the crumbled cookies into each cup. Press the crumbs down with a glass to form a base.
In a clean bowl, combine the cream cheese with cookie paste and vanilla.
In a clean bowl, combine the cream cheese with cookie paste and vanilla.
In another bowl whip cream until stiff peaks form. Mix the cream into the cheesecake filling.
In another bowl whip cream until stiff peaks form. Mix the cream into the cheesecake filling.
Pipe the filling on top of the crumb cake layer.
Pipe the filling on top of the crumb cake layer.
Chill the mini cheesecakes in the freezer for 30 minutes.
Chill the mini cheesecakes in the freezer for 30 minutes.
Remove the cheesecakes from the paper liners, drizzle with Biscoff spread, and press a Biscoff cookie into each.
Remove the cheesecakes from the paper liners, drizzle with Biscoff spread, and press a Biscoff cookie into each.
Enjoy!