Lotus Biscoff Mini Cheesecake

Ingredients

• 1 pack Biscoff Biscuits (crushed fine for crust and garnish)
• 4 tbsp Unsalted Butter (melted)
• 200 ml Heavy Cream (chilled for whipping)
• 1 tbsp Powdered Sugar (sweetens the whipped cream)
• 8 oz Cream Cheese (softened to room temperature)
• 4 tbsp Biscoff Spread (for flavor and garnish; warm before drizzling)
• 2 tbsp Crushed Biscoff Biscuits (topping) (sprinkled on top for texture)
• 2 Biscoff Biscuit Pieces (chopped for garnish)

Instructions

1. Crush Biscoff biscuits

   Place the Biscoff biscuits in a food processor and pulse until they become fine crumbs.

   Time: PT2M

2. Melt butter

   Add 4 tbsp unsalted butter to a small saucepan and melt over medium heat, stirring occasionally.

   Time: PT3M

   Temperature: medium

3. Combine butter and crumbs

   Pour the melted butter over the crushed biscuits and stir until the mixture is evenly coated.

   Time: PT1M

4. Form crust in liners

   Line a 12‑cup muffin pan with paper liners. Spoon the biscuit‑butter mixture into each liner, filling just under halfway, and press firmly with the back of a spoon or a small cup to create an even base.

   Time: PT5M

5. Chill crust

   Place the muffin pan in the refrigerator for 15 minutes to set the crust.

   Time: PT15M

6. Whip heavy cream

   In a clean bowl, combine 200 ml heavy cream with 1 tbsp powdered sugar. Using a hand mixer, whip on medium speed until soft peaks form.

   Time: PT3M

7. Beat cream cheese

   Add the softened 8 oz cream cheese to another bowl and beat with the hand mixer until smooth and creamy.

   Time: PT2M

8. Incorporate Biscoff spread

   Add 4 tbsp Biscoff spread to the cream cheese mixture and continue beating until the mixture is smooth and well‑combined.

   Time: PT2M

9. Fold in whipped cream

   Gently fold the whipped cream into the cheese‑Biscoff mixture until fully incorporated, being careful not to deflate the cream.

   Time: PT1M

10. Add filling to crust

    Spoon the cheesecake filling onto each chilled crust, filling the liners almost to the top.

    Time: PT2M

11. Smooth the tops

    Using the back of a spoon or a small offset spatula, smooth the tops of the cheesecakes as best as possible.

    Time: PT1M

12. Chill the cheesecakes

    Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight to set the filling.

    Time: PT6H

13. Optional freezer boost

    For a firmer look, place the pan in the freezer for 30 minutes after the 6‑hour chill.

    Time: PT30M

14. Garnish

    Warm the remaining Biscoff spread slightly and drizzle over each cheesecake. Sprinkle with the reserved crushed biscuits and chopped biscuit pieces.

    Time: PT5M

15. Final chill

    Return the garnished cheesecakes to the refrigerator for another 30 minutes to let the glaze set.

    Time: PT30M

16. Release and serve

    Run a small knife around each liner, gently lift the cheesecake, and place on a serving plate. Serve chilled.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

15 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Biscoff Biscuits: Speculoos cookies, Ginger snaps
• Instead of Unsalted Butter: Margarine
• Instead of Heavy Cream: Whipping cream
• Instead of Powdered Sugar: Granulated sugar (powdered)
• Instead of Cream Cheese: Mascarpone, Ricotta (for a lighter texture)
• Instead of Biscoff Spread: Nutella, Other cookie spreads
• Instead of Crushed Biscoff Biscuits (topping): Finely chopped speculoos cookies
• Instead of Biscoff Biscuit Pieces: Chocolate chips

Equipment Needed

• Food Processor
• Small Saucepan
• Mixing Bowl
• Hand Mixer
• Muffin Pan
• Muffin Liners
• Spatula
• Spoon
• Small Cup (optional)
• Knife

Critical Steps — Do Not Skip

• Crush the Biscoff biscuits into fine crumbs.
• Press the crust firmly into the muffin liners.
• Whip the heavy cream to soft peaks.
• Beat the cream cheese until completely smooth before adding Biscoff spread.
• Fold the whipped cream gently to retain air.
• Chill the assembled cheesecakes for at least 6 hours.

Chef Tips from the Video

• Use a kitchen scale for the biscuit crumbs to get a consistent crust.
• Warm the Biscoff spread just enough to drizzle; too hot will melt the topping.
• For an extra glossy finish, brush a thin layer of melted chocolate over the glaze after it sets.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze individually wrapped for up to 1 month; thaw in the fridge before serving.

Room temperature: Do not store at room temperature; the filling may spoil.

Make-Ahead Tips

• Prepare the crust a day ahead and keep it refrigerated; it will stay crisp.
• The cheesecake can be assembled up to 24 hours before serving and kept covered in the fridge.
• If you need a firmer texture for transport, keep the mini cheesecakes frozen until just before serving.

Frequently Asked Questions