Summer Mini Biscoff Cheesecake (Printable Version)
Creamy Biscoff, indulgent biscuit base, and cool summer sweetness in every mini cheesecake.
# What You'll Need:
→ Base Layer
01 -
190 grams crushed Lotus or Biscoff biscuits
02 -
70 grams unsalted butter, melted
→ Cheesecake Filling
03 -
450 grams cream cheese, at room temperature
04 -
100 grams granulated sugar
05 -
120 grams sour cream
06 -
1 teaspoon vanilla extract
07 -
2 large eggs
→ Topping
08 -
120 grams Lotus biscoff spread, slightly warmed
09 -
Crushed Lotus biscuits, for garnish
# Steps To Follow:
01 -
Preheat oven to 160°C. Line a 12-cup muffin tray with paper liners or use silicone molds.
02 -
Combine crushed Lotus or Biscoff biscuits with melted butter until evenly moistened. Press firmly into the bottom of each mold to create an even layer. Bake for 5 minutes, then set aside to cool.
03 -
In a mixing bowl, blend cream cheese and granulated sugar until completely smooth. Add sour cream and vanilla extract, mixing until incorporated. Add eggs one at a time, blending gently after each addition until just combined and the mixture is creamy.
04 -
Spoon or pour the cheesecake filling onto the prepared bases, filling each almost to the top. Bake in the preheated oven for 18–20 minutes until the centers are just set. Remove from oven and allow to cool completely at room temperature.
05 -
Refrigerate cooled mini cheesecakes for at least 4 hours, or preferably overnight, to allow the texture to firm up.
06 -
Drizzle each chilled cheesecake with slightly warmed biscoff spread and garnish generously with additional crushed Lotus biscuits before serving.
# Notes and Tips:
01 -
For clean lines, wipe the knife between slices when cutting the cheesecakes.
02 -
Ensure all dairy ingredients are at room temperature to achieve a smooth filling.