Creamy no-bake mini cheesecakes loaded with Biscoff flavor, featuring a crunchy cookie base and topped with warm Biscoff spread and cookies.

Scale

For the Base:

150g Lotus Biscoff cookies, finely crushed

45g unsalted butter, melted

For the Cheesecake Filling:

200ml double cream, cold

400g cream cheese, room temperature

100g icing sugar

100g Biscoff spread

For the Topping:

Extra Biscoff spread, melted for drizzling

Reserved biscuit crumbs (optional)

5 Lotus Biscoff cookies, halved (for decoration)

Line a muffin tin with 9 cupcake liners.
In a bowl, combine the crushed Biscoff cookies and melted butter until the mixture resembles wet sand.
Divide the mixture evenly among the cupcake liners (about 1 heaping tablespoon each). Press down firmly using the back of a spoon or the bottom of a glass.
Set aside while preparing the filling.
In a large bowl, whip the cold double cream until stiff peaks form. Set aside.
In another bowl, mix the room temperature cream cheese, icing sugar, and Biscoff spread until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the mixture.
Spoon the cheesecake mixture onto the prepared bases, dividing evenly among the 9 liners. Smooth the tops with the back of a spoon.
For quick setting: Place in the freezer for 20 minutes OR for thorough setting: Refrigerate for at least 3 hours or overnight.
Before serving, warm some additional Biscoff spread until pourable.
Drizzle the melted Biscoff over each cheesecake.
Sprinkle with reserved biscuit crumbs if desired.
Top each cheesecake with half a Lotus Biscoff cookie.

For best results, ensure your cream cheese is at room temperature before mixing.
Cold double cream whips better, so keep it refrigerated until ready to use.
The recipe can be easily scaled up or down depending on how many cheesecakes you want to make.
Add the cookie decoration just before serving to maintain its crunch.

Keywords: mini Biscoff cheesecake, no-bake cheesecake, Biscoff dessert, Lotus cheesecake