Mini Biscoff Cheesecake Recipe

Cakes do not have to be big., small, and sweet is all you need.

“An especially indulging flavor experience!”

Chani Konashvili

Original Recipe Author

Who doesn’t love cheesecakes? They’re delicious, creamy, and easy to make. And best of all, you don’t even need to turn your oven on to make one.

But what’s the best ingredient for cheesecakes? Chocolate seems to be a good option, and raspberries are a common choice because they pair well with cream. But what about Lotus Biscoff?

It’s definitely the perfect addition to the creaminess of a cheesecake!

Here’s a mini Biscoff cheesecake recipe for your next gathering!

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Mini Biscoff Cheesecake Recipe
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Mini Biscoff Cheesecake Recipe

Cakes do not have to be big., small, and sweet is all you need.

5 from 1 vote

Rate

Preparation Time: 1 15

Course: Dessert

Cuisine: Belgian, Mediterranean

Equipment

Mini-log silicone mold + small log pan

8 oz. paper cup (240 ml)

Ingredients

Crust:

▢ 9 oz. Lotus Biscoff cookies (250 g)
▢ 2½ oz. butter melted (70 g)
▢ 2 tbsp. Lotus Biscoff spread

Cream:

▢ 2 cups heavy cream (500 g)
▢ 1 cup milk
▢ 2½ tbsp. vanilla sugar (20 g)
▢ 3 oz. French vanilla instant pudding mix (80 g)
▢ 8 oz. cream cheese (225 g)

Instructions

If you have a food processor, load it with the Lotus Biscoff cookies, then crush them for a few seconds until they’re crumbled.
If you don’t have a processor, you can pack the cookies in a sealable plastic bag and crush them manually using any heavy object.
In a large bowl, mix the crumbled cookies with melted butter and Lotus spread. Stir them using a spatula.
In a separate bowl, mix the heavy cream with milk, French vanilla instant pudding mix, and vanilla sugar. Whip them using your electric mixer until the mixture is firm.
Add cream cheese and whip again for a minute.
Spray the pan and mold with cooking spray, then divide ¾ of the cookie mixture into both containers.
Split the cream mixture between the two containers, then level their surfaces.
Top the mold and pan with the rest of the cookie mixture, then smooth them out.
Store the cheesecake in the freezer until it’s time to serve it.
Before serving, remove the containers from the freezer and drizzle them with some melted Lotus Biscoff spread. Enjoy!

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