The harmonious blend of spiced caramel Lotus Biscoff cookies transformed into creamy, indulgent mini cheesecakes has become a sensation in the dessert world. I’ve perfected this recipe to capture the iconic caramelized flavor of Biscoff in a luxuriously smooth no-bake cheesecake format. These individual-sized treats feature a buttery Biscoff cookie crust topped with a cloud-like cream cheese filling and finished with a decadent drizzle of melted Biscoff spread.
Why You’ll Love This Recipe
What makes these mini cheesecakes truly special is their perfect balance of textures – from the crispy cookie base to the silky-smooth filling and the crunchy cookie garnish. The no-bake preparation means you can create these impressive desserts without turning on your oven, making them perfect for warm weather entertaining or when you need a quick but elegant dessert solution.
Ingredients
For the Crust:
- 150g Lotus Biscoff cookies (approximately 19 cookies/5.3 oz)
- 40g unsalted butter, melted (3 tablespoons)
For the Filling:
- 200g cream cheese, room temperature (7 oz)
- 150g Lotus Biscoff spread (1 heaping tablespoon/5.3 oz)
- 200ml heavy whipping cream (3/4 cup + 1 tablespoon)
- 1 teaspoon vanilla extract
For Decoration:
- 5 Lotus Biscoff cookies
- 30g Lotus Biscoff spread, melted (2 tablespoons)
Step-by-Step Instructions
Preparing the Crust
- Line a standard muffin tin with 9 cupcake liners.
- Process Biscoff cookies in a food processor until finely ground. Reserve 1 tablespoon for garnish.
- Mix ground cookies with melted butter until evenly combined.
- Divide mixture among liners, pressing firmly to create an even base.
- Refrigerate while preparing filling.
Creating the Filling
- Beat cream cheese until smooth in a large bowl.
- Mix in Biscoff spread until fully incorporated.
- In a separate bowl, whip cream and vanilla extract until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture until uniform.
Assembly and Decoration
- Pipe or spoon filling into prepared crusts.
- Freeze for minimum 30 minutes until set.
- Drizzle with melted Biscoff spread.
- Sprinkle with reserved cookie crumbs.
- Top each cheesecake with half a Biscoff cookie.
Storage and Make-Ahead Tips
These mini cheesecakes can be stored in an airtight container:
- Refrigerator: Up to 5 days
- Freezer: Up to 3 months (thaw overnight in refrigerator)
Nutritional Information (per serving)
Based on 9 servings:
- Calories: 385
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 65mg
- Sodium: 185mg
- Total Carbohydrates: 32g
- Dietary Fiber: 0g
- Sugar: 18g
- Protein: 4g
Recipe Notes and Tips
- Ensure cream cheese is fully softened to prevent lumps
- Don’t overbeat the whipped cream mixture
- For cleanest slices, freeze briefly before serving
- Allow 10-15 minutes at room temperature before serving for optimal texture
Common Questions
- Can I make these full-sized?
Yes, this recipe adapts well to a 6-inch springform pan. - Can I use low-fat cream cheese?
Full-fat cream cheese provides the best texture and flavor, but low-fat will work. - How far in advance can I make these?
They can be made up to 3 days ahead and stored in the refrigerator.
These Lotus Biscoff Mini Cheesecakes are perfect for special occasions, dinner parties, or whenever you’re craving a decadent no-bake treat. The combination of creamy cheesecake and caramelized cookie butter creates an irresistible dessert that’s sure to impress.
