Mini Lotus Biscoff Cheesecake

These Mini Lotus Biscoff Cheesecakes are the perfect individual-sized dessert for any occasion! With a crisp, buttery Biscoff cookie crust, a creamy, velvety cheesecake filling, and a delicious Biscoff spread topping, these cheesecakes are a treat you won’t be able to resist. Plus, they are easy to make and don’t require any baking—just chill, set, and enjoy!

Ingredients:

For the Biscoff Crust:

• 12 Lotus Biscoff cookies (or speculoos cookies)
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup Lotus Biscoff spread (cookie butter)
• 1/2 teaspoon lemon juice (optional, for a tangy flavor)

For the Topping:

• 2 tablespoons Lotus Biscoff spread, slightly melted
• Crushed Biscoff cookies for garnish (optional)

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Instructions:

Step 1: Prepare the Crust

1. Crush the Biscoff cookies: In a food processor, pulse the Lotus Biscoff cookies into fine crumbs. Alternatively, you can place the cookies in a resealable bag and crush them with a rolling pin.
2. Mix with melted butter: In a bowl, combine the cookie crumbs with the melted butter and mix until well combined.
3. Form the crust: Spoon the mixture into the bottoms of mini cheesecake pans (or muffin tins lined with cupcake liners). Use the back of a spoon to press the crumbs down firmly to create an even crust.
4. Chill the crust: Place the crust in the fridge while you prepare the cheesecake filling to set.

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Step 2: Make the Cheesecake Filling

1. In a mixing bowl, beat the cream cheese until smooth and creamy.
2. Add the heavy cream, powdered sugar, and vanilla extract and continue beating until well combined.
3. Fold in the Biscoff spread: Gently fold in the Lotus Biscoff spread and lemon juice (if using), mixing until smooth. The filling should be creamy and slightly thick.

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Step 3: Assemble the Mini Cheesecakes

1. Spoon or pipe the cheesecake filling onto the chilled Biscoff crusts in the mini pans, smoothing the top with a spatula.
2. Place the cheesecakes in the fridge and let them chill for at least 4 hours, or preferably overnight, to allow them to set properly.

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Step 4: Add the Topping

1. Once the cheesecakes are set, gently remove them from the mini pans or muffin tin. If you used muffin liners, simply peel them off.
2. Melt the remaining Biscoff spread in the microwave for about 10-15 seconds until it’s pourable, then drizzle it over the top of each cheesecake.
3. Garnish with crushed Biscoff cookies for added texture and a beautiful presentation.

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Step 5: Serve and Enjoy

1. Serve your Mini Lotus Biscoff Cheesecakes chilled, and enjoy the delicious combination of the creamy cheesecake filling, buttery cookie crust, and the rich, caramelized flavor of Biscoff cookies.

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Tips and Variations:

• Vegan Version: Substitute the cream cheese with a vegan cream cheese alternative and use coconut cream or almond cream for the heavy cream. You can also make a vegan Biscoff spread if you prefer a fully plant-based version.
• Add Chocolate: Drizzle some chocolate ganache over the top of the cheesecakes for a chocolate-Biscoff twist.
• Make Ahead: These cheesecakes can be made ahead of time and stored in the fridge for up to 3 days.

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Conclusion

These Mini Lotus Biscoff Cheesecakes are a crowd-pleasing treat that’s both indulgent and simple to make. With their crisp Biscoff crust, creamy filling, and deliciously decadent Biscoff topping, these individual cheesecakes are perfect for parties, holidays, or just a sweet indulgence anytime you want something special.