Mini Biscoff Cheesecakes
What do you get when you mix the love of Biscoff cookies with mini cheesecakes? You get the most delicious dessert that will tantalize your taste buds! These mini Biscoff cheesecakes are so easy to make and will disappear in no time. Be sure to enjoy them while you can still get your hands on them!
I love making mini desserts and providing my guests with some variety. Cheesecake is my absolute favourite dessert so it does feature a lot!!!
This take on a Biscoff cheesecake is really delicious and sure to be crowd pleaser.
Rather than having a solid base like a normal large cheesecake. These cheesecakes have loose biscuit crumbs instead which makes it much easier to eat.
After adding the loose biscuit crumbs, cheesecake filling is pipped into the glasses.
Melted Biscoff Spread is drizzled over the top and your mini Biscoff Cheesecakes are placed in the refrigerator while the topping is prepared.
Top each cheesecake with whipped cream and a cream filled Biscoff biscuits.
Mini Biscoff Cheesecake
Ingredients
Cheesecake
- 1 pkt Plain Lotus Biscuits
- 250 grams Cream Cheese (room temperature) (8.8 oz) Full fat works best
- 3 tbsp icing sugar (powdered sugar)
- 2 tbsp Lotus Biscoff Spread
- 1 tsp Vanilla
- 250 ml Pure Cream (8.4 fluid oz)
Topping
- 1 cup Lotus Biscoff Spread
- 1 cup Pure Cream
- 1 tbsp Icing Sugar (powdered sugar)
- 1 tsp Vanilla
- 1 pkt Filled round Lotus Biscuits
Instructions
Base
- Crush the packet of plain Lotus Biscuits in a food processor and divide amongst your individual serving glasses. I used large shot glasses and got 11 out of the mix. How many serves you get will depend on the size of your containers.
Cheesecake Filling
- In a small bowl of an electric mixer, using the whisk attachment. Whip the cream until soft peaks form and put in the fridge.
- In a large bowl of an electric mixer, combine cream cheese, icing sugar, Biscoff and vanilla and beat on high until smooth. Will take about 5 minutes.
- Gently fold through half of the whipped cream until combined. Then repeat with the remainder of the cream.
- Fill an icing bag fitted with a large plain nozzle with the cream cheese mixture and pipe into your containers on top of the cookie crumbs. If you don't have a piping bag just spoon the mixture in. Please in fridge while you prepare the topping.
Topping
- Place the Biscoff Spread in a microwave safe bowl and microwave on high in 10 second intervals – checking each time – until the spread has slightly melted. You do not want it hot just soft. If you do find the mix has gotten warm put it aside until it cools otherwise it will melt your cheesecake.
- Drizzle enough of the spread to cover the top of the cheesecake mix. For my size glass it was approximately 1.5 tablespoons. Place in fridge to cool.
- Whip the cream with the sugar and vanilla until soft peaks form. Use an icing bag fitted with a star nozzle and pipe cream on to each cheesecake then top with a filled biscuit. If you don't have an icing bag and nozzle just dollop the cream on with a tablespoon and then top with the biscuit.
These Mini Biscoff Cheesecakes are a fun and easy way to show your love for both cheesecake and cookies. They’re creamy, delicious, and sure to please any crowd. Better still they are easy to make. What’s your go-to dessert?
I have many other desserts if cheesecake is not your favourite like it is mine. Why not try Triffle Ice Cream Cake
