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When summer calls for a cool and creamy treat that feels just a little indulgent, these Mini Biscoff Cheesecakes are the ultimate answer. Combining the nostalgic crunch of Lotus biscuits with smooth cheesecake and a buttery Biscoff topping, each bite delivers a perfect balance of textures and flavors.
I remember the first time I brought a tray of these to a backyard picnic and everyone kept asking for the recipe. Now they are a tradition for every summer birthday in my family.
Ingredients
- Lotus biscuits or Biscoff biscuits: You want a crisp cookie for the base and the signature caramel taste
- Unsalted butter: Go for fresh and high quality to get a rich and flavorful crust
- Cream cheese: Full fat varieties offer the creamiest texture make sure it is room temperature for smooth mixing
- Granulated sugar: Regular white sugar sweetens without overpowering the Biscoff
- Sour cream: Adds a little tang and ensures the filling stays soft and rich
- Vanilla extract: Look for real extract for warmth and depth
- Large eggs: Bind everything together and help set the filling
- Lotus Biscoff spread: Slightly warming it gives you a drizzle that melts perfectly over the cheesecakes
- Extra crushed Lotus biscuits: Sprinkle on top for crunch contrast
Step-by-Step Instructions
- Prepare the Oven and Tray:
- Preheat your oven to 325 degrees Fahrenheit which is 160 degrees Celsius. Line a muffin tray with sturdy paper cups or silicone molds. This step helps ensure your cheesecakes release cleanly after chilling.
- Make the Biscuit Base:
- Mix together crushed Lotus biscuits and melted unsalted butter in a bowl until every crumb looks glossy. Press a generous spoonful firmly into the bottom of each muffin cup creating a compact crust. Bake for five minutes to set then cool completely in the tray.
- Blend the Cheesecake Filling:
- Take your room temperature cream cheese and beat it with granulated sugar using a hand mixer or stand mixer on medium speed. Scrape down the bowl as needed. Once smooth beat in the sour cream and vanilla extract. Add eggs one at a time mixing only until just combined so you avoid a dense cheesecake.
- Fill and Bake:
- Carefully divide the cheesecake batter over the cookie bases filling almost to the top of each cup. Tap the tray on the counter a couple times to release air bubbles. Bake for about eighteen to twenty minutes until the tops are just set with a slight jiggle in the center. Remove and cool to room temperature before moving them to the refrigerator for at least four hours or even overnight.
- Decorate with Biscoff Goodness:
- Warm the Biscoff spread just enough to make it pourable. Spoon or drizzle over each chilled mini cheesecake until each one gets a generous pool on top. Finish with a sprinkle of crushed biscuits for both beauty and crunch.
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One of my favorite moments was making these for my niece’s first birthday. She had more Biscoff spread on her face than in her mouth and we all laughed for ages. Seeing the crushed cookies on top always brings back that sweet memory.
Storage Tips
Keep these mini cheesecakes chilled in an airtight container in the fridge for up to five days. For longer storage freeze them individually and then pop them into a sealed bag. Defrost overnight in the refrigerator before serving for the creamiest texture.
Ingredient Substitutions
You can use graham crackers or digestive biscuits if you cannot find Lotus biscuits though the flavor will change. For a dairy free version try vegan cream cheese and plant based butter. The Biscoff spread is naturally dairy free but make sure to double check all ingredient labels.
Serving Suggestions
Serve straight from the fridge with fresh summer berries like raspberries or strawberries for a bright contrast. Add a dollop of lightly whipped cream for extra decadence. These also travel well for picnics and celebration potlucks.
Cultural and Historical Context
Lotus biscuits have a strong legacy in European coffee culture and the signature caramelized taste has been loved since the 1930s. Marrying them with cheesecake is a newer twist that draws on both American dessert traditions and Belgian favorites and it always gets rave reviews.
Recipe FAQs
- → How do you keep the base crisp?
Baking the biscuit base for a few minutes before adding the filling helps keep its texture crisp and prevents sogginess.
- → Can I use a different biscuit instead of Lotus?
Yes, try digestive or graham crackers for a similar crumbly texture and slightly different flavor profile.
- → What's the best way to achieve a smooth filling?
Beat the cream cheese and sugar thoroughly until no lumps remain, and avoid overmixing once eggs are added for a creamy result.
- → How long do the cheesecakes need to chill?
Chill for at least 4 hours, or overnight if possible, to set the texture and enhance the flavors.
- → Is there a substitute for Biscoff spread?
Creamy peanut butter or dulce de leche offers a unique twist if Biscoff spread isn't available.