Description
Delicious mini cheesecakes featuring rich cream cheese and the iconic flavor of Lotus Biscoff cookies, perfect for any occasion.
Ingredients
- Lotus Biscoff cookies (for the base)
- Cream cheese
- Sugar
- Vanilla extract
- Biscoff spread
- Heavy cream
- Butter
Instructions
- Crush the Biscoff cookies: Start by taking a handful of Lotus Biscoff cookies and place them in a zip-top bag. Using a rolling pin, gently crush the cookies until they become fine crumbs.
- Mix with melted butter: In a bowl, melt some butter. Combine the crushed cookies with the melted butter until the mixture is well blended.
- Form the base: Spoon the cookie-butter mixture into the bottom of mason jars or cupcake cases. Press it down firmly to create a solid base.
- Prepare the cheesecake filling: In a separate bowl, beat the cream cheese, sugar, and vanilla extract together until smooth.
- Add Biscoff spread and heavy cream: Mix in the Biscoff spread and heavy cream into the cream cheese mixture until creamy.
- Spoon into the jars: Gently spoon the cheesecake filling over the Biscoff cookie base in the jars or cases.
- Chill: Place the mini cheesecakes in the refrigerator and let them chill for at least 120 minutes.
- Serve and enjoy: Top with additional Biscoff spread or cookie crumbs before serving.
Notes
For best results, avoid overmixing the filling and ensure you chill the cheesecakes properly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg