Mini Biscoff Cheesecakes Recipe tutorial

Ingredients

• 200 g Lotus Biscoff Biscuits (crushed into fine crumbs)
• 80 g Unsalted Butter (melted)
• 200 g Cream Cheese (softened at room temperature)
• 50 g Icing Sugar (also called powdered sugar)
• 50 g Biscoff Spread (cookie butter, room temperature)
• 200 ml Heavy Cream (to be whipped to stiff peaks)
• 1 tsp Vanilla Extract (optional, for flavor)

Instructions

1. Prepare the Crust

   Place the Lotus Biscoff biscuits in a food processor (or sealed zip‑lock bag) and pulse until fine crumbs form. Transfer to a bowl, add the melted butter, and stir until evenly coated.

   Time: PT5M

2. Press Crust into Liners

   Spoon the crumb mixture into each cupcake liner, pressing firmly with the back of a spoon to form an even base.

   Time: PT5M

3. Whip the Heavy Cream

   In a clean mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form.

   Time: PT5M

4. Make the Cheesecake Filling

   In a separate bowl, combine the softened cream cheese, icing sugar, Biscoff spread, and vanilla extract. Whisk until smooth and creamy.

   Time: PT5M

5. Fold Whipped Cream Into Filling

   Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated and light.

   Time: PT3M

6. Assemble the Mini Cheesecakes

   Spoon the cheesecake filling over each crust, smoothing the tops with the back of a spoon or spatula. Reserve a small amount of crust for garnish if desired.

   Time: PT5M

7. Chill to Set

   Place the filled muffin tin in the freezer for 20 minutes, or until the cheesecake is firm to the touch.

   Time: PT20M

8. Serve or Decorate

   Remove the mini cheesecakes from the freezer, garnish with extra Biscoff crumbs, a drizzle of Biscoff spread, or fresh fruit, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

15 g

Fat

9 g

Fiber

0.5 g