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Mini Biscoff Cheesecake

Prep Time40 minutes

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.