Lotus Biscoff Mini Cheesecake || No Bake Mini Biscoff Cheesecake || Easy Dessert Recipe – RKC
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These Mini Biscoff cheesecakes have a perfectly creamy texture and richness, filled with that cosy Biscoff flavour. These miniature cheesecakes require no cooking so all you need is a bowl to mix in and a muffin pan to set them in (and maybe a food processor for blitzing the Biscoff cookies to crumbs).
These easy no bake mini Biscoff cheesecakes recipe makes 12 so they’re perfect for a party or any special occasion!
Ingredients
* 1 pack Biscoff biscuits/cookies, crushed finely
* 8 oz full fat cream cheese, at room temperature
* 1 tablespoon icing (powdered) sugar
* 3 tbsp Biscoff spread (Cookie Butter)
* 200 ml heavy cream
FOR THE DECORATION:
* Save some crushed biscuits for the decoration, few biscoff cookie half
* 25g slightly warmed Biscoff spread, for drizzling over the cheesecakes
Instructions
1. Line 12 hole muffin with muffin liners.
2. Melt the butter in a small saucepan. Pour over the crushed Biscoff biscuits and stir until well combined. Spoon the buttery Biscoff crumbs into the muffin trays, filling them just under half way full. Using a spoon or bottom of a small cup, firmly press the crumbs into the holes. This will help the base to compact together and make it less likely to crumble. Place it in the refrigerator for 15 minutes.
3. Using an electric hand mixer (or freestanding mixer), beat the cream cheese until creamy. Add Biscoff spread and continue to beat until the mixture is soft, smooth and creamy.
4. In a separate bowl, lightly whip the double cream to soft peaks. Fold the cream into the Biscoff cheesecake mixture until well incorporated. Spoon the cheesecake mixture on top of the chilled base, using a spoon or spatula smooth the top as best as you can. Place the tin in the fridge for at least 4-6 hours or preferably overnight. ( Place 30 minutes in the freezer for a better look).
5. When you’re ready to serve the cheesecakes, remove them from the fridge and lightly run a small palette knife around them to release them from the tins.
6. lift each cheesecake from the tin. Place the 25g Biscoff butter in a small saucepan and melt over a very low heat (this just takes seconds – if the Biscoff becomes too hot it will become grainy) Drizzle each cheesecake with the warmed Biscoff spread, sprinkle with the crushed biscuits and top with a piece of Biscoff biscuit.
