If you’re a fan of creamy cheesecakes and the irresistible flavor of Lotus Biscoff, then this no-bake mini cheesecake recipe is bound to become your new favorite. These Lotus Biscoff Mini Cheesecakes are the perfect blend of rich, velvety cream cheese and the iconic caramelized flavor of Biscoff cookies, all nestled into a buttery Biscoff biscuit crust. The best part? There’s no need to turn on your oven! This recipe is incredibly easy to prepare, making it an ideal choice for both beginners and seasoned bakers alike.
Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something sweet, these mini cheesecakes are sure to impress. Each bite offers a perfect balance of creamy, crunchy, and melt-in-your-mouth goodness. Plus, their mini size makes them perfect for portion control, though we won’t judge if you go back for seconds—or thirds!
So, let’s dive into this scrumptious no-bake dessert that’s sure to delight your taste buds and leave your guests asking for the recipe.
Ingredients
For the Crust:
- 150g Lotus Biscoff biscuits (approximately 19 pieces)
- 40g unsalted butter, melted
For the Filling:
- 200g cream cheese, softened
- 1 very heaping tablespoon (approximately 150g) Lotus Biscoff spread
- 200ml heavy whipping cream (double cream)
- 1 teaspoon vanilla extract
- Sugar (optional, to taste)
For Decoration (Optional):
- 5 Lotus Biscoff biscuits
- 1 tablespoon Lotus Biscoff spread (melted)
Instructions
Make the Crust:
- Crush the Biscuits: Start by crushing 150g of Lotus Biscoff biscuits into fine crumbs. You can do this easily using a food processor for a quick and even crumb, or if you prefer, place the biscuits in a ziplock bag and crush them using a rolling pin until they’re finely ground. Reserve 1 tablespoon of the crumbs for later use.
- Combine with Butter: In a mixing bowl, combine the crushed biscuits with 40g of melted unsalted butter. Mix well until all the crumbs are evenly coated with the butter, forming a wet sand-like consistency.
- Press into Liners: Divide the crumb mixture evenly among 9 cupcake liners or mini tart shells. Press the mixture firmly into the bottoms of the liners to create a solid base for your cheesecakes. A spoon or the back of a flat measuring cup works well for this task. Once done, set the crusts aside in the refrigerator or freezer to firm up while you prepare the filling.
Make the Filling:
- Cream the Cheese and Biscoff Spread: In a large mixing bowl, beat 200g of softened cream cheese together with a heaping tablespoon (approximately 150g) of Lotus Biscoff spread until the mixture is smooth and well combined. This step is crucial to ensure a creamy and consistent texture in your cheesecake filling.
- Whip the Cream: In a separate bowl, pour 200ml of heavy whipping cream (double cream) and add 1 teaspoon of vanilla extract. Whisk the cream until it reaches nearly stiff peaks. This means the cream should hold its shape but still have a slight softness. If you prefer a sweeter cheesecake, you can add a small amount of sugar to the cream as you whisk, but keep in mind that the Biscoff spread already adds a significant amount of sweetness.
- Fold the Mixtures: Gently fold the whipped cream into the cream cheese and Biscoff mixture. Be careful not to overmix, as this can cause the filling to become runny. The goal is to maintain the light and airy texture of the whipped cream while incorporating it fully into the cream cheese mixture.
Assemble and Chill:
- Pipe the Filling: Transfer the cheesecake filling to a piping bag or a ziplock bag with the corner snipped off. Pipe the filling evenly into the prepared cupcake liners, covering the crust entirely. If you don’t have a piping bag, you can simply spoon the filling into the liners.
- Smooth the Tops: Use a spoon or spatula to smooth out the tops of the cheesecakes for a neat and even finish.
- Chill to Set: Place the mini cheesecakes in the freezer for at least 30 minutes, or until they are set. This step helps the filling to firm up, making the cheesecakes easier to handle and enhancing their creamy texture.
Decorate and Serve (Optional):
- Melt and Drizzle: Melt 1 tablespoon of Lotus Biscoff spread in the microwave or by placing it in a small bowl of hot water. Drizzle the melted Biscoff spread over the tops of the cheesecakes using a spoon or piping bag.
- Add Crumble: Sprinkle the reserved 1 tablespoon of biscuit crumbs over the tops of the cheesecakes for an extra burst of Biscoff flavor.
- Top with a Cookie: For an added touch of indulgence, place a whole Lotus Biscoff cookie on top of each cheesecake.
- Serve: Allow the cheesecakes to thaw slightly in the refrigerator before serving. This helps to achieve the perfect creamy consistency.
Why This Recipe Works
These Lotus Biscoff Mini Cheesecakes work so well because they combine the rich and tangy flavor of cream cheese with the sweet, caramelized notes of Lotus Biscoff biscuits and spread. The no-bake approach makes this recipe accessible to everyone, eliminating the risk of overbaking or underbaking that can sometimes occur with traditional cheesecakes. The mini size not only makes them adorable but also perfect for individual servings, ideal for parties or simply indulging at home.
The use of whipped cream lightens the filling, creating a fluffy and smooth texture that contrasts beautifully with the crunchy biscuit crust. The Biscoff spread in the filling enhances the flavor, giving each bite a deep, spiced sweetness that’s incredibly satisfying.
Additionally, the optional decoration with melted Biscoff spread and whole cookies adds an extra layer of flavor and texture, making these mini cheesecakes as visually appealing as they are delicious.
Tips for Perfect Lotus Biscoff Mini Cheesecakes
- Room Temperature Ingredients: Make sure your cream cheese is softened and at room temperature before mixing. This ensures a smooth, lump-free filling.
- Chill Time: Don’t skip the chilling step! It’s essential for the cheesecakes to set properly, making them easier to handle and giving them that desirable creamy consistency.
- Customization: Feel free to get creative with the decoration. You can add whipped cream, chocolate shavings, or even fresh fruit on top for added flavor and visual appeal.
- Storage: These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days. If you want to prepare them ahead of time, they can also be frozen (without the decoration) for up to a month. Simply thaw in the refrigerator before serving.
- Substitutions: If you don’t have Lotus Biscoff biscuits, graham crackers or digestive biscuits make a great alternative. However, the distinctive flavor of Biscoff is what makes these mini cheesecakes stand out.
Sharing and Enjoying
These Lotus Biscoff Mini Cheesecakes are perfect for sharing at gatherings, parties, or even as a special treat for your family. Their individual portions make them easy to serve, and their delightful appearance is sure to catch the eye of anyone who sees them. Consider making a batch to bring to your next potluck or as a thoughtful homemade gift for a friend or neighbor. They’re also a wonderful dessert option for holidays, with their warm, spiced flavor complementing the cozy atmosphere of festive celebrations.
Conclusion
Lotus Biscoff Mini Cheesecakes are the ultimate no-bake dessert that’s both easy to make and incredibly satisfying. With their creamy filling, crunchy biscuit base, and rich Biscoff flavor, they’re sure to become a favorite in your dessert repertoire. Whether you’re making them for a special occasion or just because, these mini cheesecakes are guaranteed to impress. So why not give them a try? One bite, and you’ll be hooked!