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No Bake Mini Biscoff Cheesecakes

No Bake Mini Biscoff Cheesecakes for Effortless Indulgence

These No Bake Mini Biscoff Cheesecakes are a creamy treat that impresses with minimal effort.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 40 g melted butter Can be substituted with coconut oil for a dairy-free option.
  • 120 g Lotus Biscoff Biscuits Forms the base crust and adds that signature flavor.
Filling
  • 1 block (8 oz) Philadelphia Cream Cheese Opt for plant-based cream cheese for a vegan alternative.
  • 1/4 cup Whipping/Heavy Cream Use light cream or coconut whipped cream for a lighter option.
  • 1/4 cup + 1 Tbs Icing Sugar Powdered erythritol can be substituted for a sugar-free version.
  • 1/2 tsp Vanilla essence Almond extract can be used for a different taste profile.
  • 90 g Lotus Biscoff spread Any cookie butter or Nutella can be used as a substitute.
Garnish
  • Extra Lotus Biscuits Crushed for sprinkling on top.

Equipment

  • Mixing bowl
  • Food Processor
  • Cupcake Trays
  • Spatula

Method
 

Preparation Steps
  1. Start by crushing 120g of Lotus Biscoff biscuits into fine crumbs. In a medium bowl, mix the biscuit crumbs with 40g of melted butter until fully combined. Press the mixture firmly into the bottom of lined cupcake trays.
  2. In a large mixing bowl, combine 1 block (8 oz) of Philadelphia Cream Cheese, 90g of Lotus Biscoff spread, 1/4 cup plus 1 tablespoon of icing sugar, and 1/2 teaspoon of vanilla essence. Beat the ingredients on medium speed until smooth and creamy.
  3. Incorporate 1/4 cup of whipping or heavy cream into the creamy mixture, gradually beating it until well blended and fluffy.
  4. Carefully spoon the cheesecake mixture over the prepared crusts in your cupcake trays. Smooth out the tops and tap the trays to remove air bubbles.
  5. Cover the filled trays with plastic wrap and place them in the refrigerator to chill for at least 3-4 hours.
  6. Melt a few extra tablespoons of Lotus Biscoff spread and drizzle over the set cheesecakes. Crush extra Lotus biscuits and sprinkle them on top before serving.

Nutrition

Serving: 1cheesecakeCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Chill overnight for the best texture.

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