No Bake Mini Lotus Biscoff Cheesecake Recipe
This No Bake Mini Lotus Biscoff Cheesecake is a deliciously creamy and indulgent dessert that combines the rich flavors of Lotus Biscoff cookies with smooth, velvety cream cheese. With a crumbly biscuit base and a luscious Biscoff-flavored cheesecake filling, these individual mini cheesecakes are perfect for any occasion and require no baking, making them quick and easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 10 mini cheesecakes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
- Diet: Vegetarian
Ingredients
Base
- 150g Digestive biscuits
- 150g Lotus/Biscoff Biscuits
- 150g Butter, melted
Cheesecake Filling
- 560g Philadelphia Cream Cheese, at room temperature
- 1 tsp vanilla bean extract
- 100g sifted icing sugar
- 300ml Double Cream
- 250g Lotus Biscoff Cookie Butter (crunchy or smooth)
Instructions
- Prepare the Base: Crush the digestive biscuits and Lotus Biscoff biscuits finely until you achieve a breadcrumb-like consistency. Mix the crushed biscuits with the melted butter until all the crumbs are well coated and combined.
- Form the Base: Spoon the biscuit mixture evenly into mini cheesecake or muffin molds, pressing down firmly to create a compact and even base layer. Place the bases in the refrigerator to chill and set while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the Philadelphia cream cheese until smooth and creamy. Add the vanilla bean extract and sifted icing sugar, and continue to beat until fully incorporated and silky.
- Whip the Cream: In a separate bowl, whip the double cream until soft peaks form. Be careful not to overwhip to avoid turning it into butter.
- Combine Biscoff Butter: Gently fold the Lotus Biscoff Cookie Butter into the cream cheese mixture ensuring it is evenly distributed without deflating the cream.
- Incorporate Whipped Cream: Carefully fold the whipped double cream into the Biscoff cream cheese mixture until you have a smooth, light, and creamy filling.
- Assemble Mini Cheesecakes: Spoon or pipe the cheesecake filling over the chilled biscuit bases in the molds, smoothing the tops with the back of a spoon or spatula.
- Chill to Set: Refrigerate the mini cheesecakes for at least 4 hours, or preferably overnight, to allow them to set firmly.
- Serve: Once set, gently remove the mini cheesecakes from the molds and optionally decorate with extra crushed Biscoff biscuits, cookie crumbs, or a drizzle of Lotus Biscoff spread before serving.
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth filling.
- You can use either crunchy or smooth Lotus Biscoff Cookie Butter depending on your texture preference.
- Double cream can be substituted with whipping cream, but this might affect the richness slightly.
- If you don't have mini molds, you can use a regular cake tin and serve in slices.
- Store the mini cheesecakes in the refrigerator and consume within 3 days for best freshness.
