Mini Biscoff Cheesecakes

Heads up Lotus biscoff fans, these Lotus Biscoff Cheesecake Cups are too die for. Each cup has a Biscoff pie crust, is topped with creamy no bake cheesecake filling with a generous amount of Biscoff spread and topped with decedent Biscoff ganache. My goodness, this recipe is a sweet tooth’s dream!

3 glasses filled with no bake biscoff cheesecake, sitting on a white wooden table.

These no bake Biscoff cheesecake cups are absolutely to die for! I love an individual cheesecake recipe, and this one take the cake. Why is this recipe so good? let me break it down for you:

  • No baking! Get that addictive cookie cheesecake taste without heating up the oven – perfect for whipping out on summer evenings.
  • Creamy, cheesy and full of flavour. Each of these three layers is choc-a-block full of lotus biscoff goodness.
  • Individual serves, mean less fuss when serving these at your next barbeque.

Tools you’ll need

To throw this recipe together, you’ll need the following equipment

  • Food processor
  • Electric mixer
  • 6 x small glasses or plastic cups.

Ingredients

  • Lotus Biscoff Biscuits: These will be used to make the pie crust.
  • Unsalted butter
  • Heavy Cream: Look for cream that is 30% – 40% fat.
  • Full Fat Cream Cheese: Be sure to use packaged cream cheese – aka the stuff that is sold in blocks. Do not use the spreadable cream cheese that comes in a tub, it won’t set.
  • Granulated Sugar (caster sugar will work great!)
  • Yogurt: Adds a little tartness to balance the sweetness of the biscoff spread.
  • Lemon Juice: Adds some more tart.
  • Vanilla Extract: Adds some depth in flavour
  • Lotus Biscoff Spread: you can find this in the spread section of your supermarket. It’s most likely next to the nutella.
  • White Chocolate

How to make no bake biscoff cheesecake cups

  1. Blitz the biscoff cookies and butter in a food processor until it forms a fine crumb.
  2. Spoon about half an inch of the crumb into your serving cups. Use the spoon to press the crumb and compact it into the base of each cup. Transfer the cups to fridge to chill.
  3. In one bowl, combine the cream cheese, sugar, lemon juice, yogurt and biscoff spread using your electric mixer.
  4. Pour the cream into a second bowl and use the electric mixer to whip it until the cream forms stiff peaks.
  5. Fold the cream cheese mixture into the cream.
  6. Spoon about an inch of cream cheese mixture into your cups, then place the cups back in the fridge to cool.
  7. To make the ganache, place the cream, white chocolate and lotus biscoff spread in a clean bowl. Pop it in the microwave for 30 seconds then give the mixture a good stir. The chocolate should melt and combine with the cream and biscoff spread. If it doesn’t all melt, place the bowl back in the microwave and heat for another 10 seconds, then stir again. Repeat until the chocolate has completely melted and combines easily with the cream.
  8. Spoon the ganache over the cream cheese filling, and place the cups back in the fridge to chill for at least 8 hours. If possible, leave the cups to chill overnight.
Instructional images for Biscoff Cheesecake recipe.

Nifty tips to nail this recipe

  • When making the filling, make sure you whip the cream until it forms stiff peaks. If the cream is flat, you’ll have a cream cheese soup. Also, know that warm cream does not whip. Make sure your cream is very cold (as in fridge temperature cold) before whipping it in your electric mixer.
  • Make sure to refrigerate the cheesecake for at least 8 hours – but overnight is best. This will give the filling plenty of time to set. Personally I prefer to make it the day before, so that it sets up nicely. Plus making it ahead means I have a premade dessert on hand for stress free entertaining.
  • The ganache will set up super firm. If you prefer a smoother ganache, use more cream.

I do hope you love this lotus biscoff cake recipe. If you love it, please give it a review below and check out some of my other other no bake dessert recipes.

Related Recipes

Cheesecake made in a whiskey glass.

Mini Biscoff Cheesecakes

Easy no bake recipe for single serve lotus Biscoff cheesecakes.
No ratings yet
Prep Time 30 mins
Cook Time 0 mins
Setting time 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Cuisine American
Servings 6

Equipment

  • Food Processor
  • electric mixer
  • 6 small glasses
  • Parchment paper

Ingredients
  

Lotus Biscoff Cheesecake Crust

  • 100 grams lotus biscoff biscuits
  • 55 grams melted butter

Lotus Biscoff Cheesecake Filling

  • 75 ml cream
  • 260 grams full fat cream cheese
  • 15 grams granulated sugar
  • 10 grams yogurt
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 tablespoons Lotus Biscoff Spread

Creamy Biscoff Ganache

  • 100 grams white chocolate
  • 1 teaspoon Lotus Biscoff Spread
  • 30 grams cream

Instructions
 

Lotus Biscoff Cheesecake Crust

  • Place the lotus biscuits in the bowl of your food processor and blitz until they break down into a fine crumb.
  • Mix in the melted butter.
  • Spoon the crumb mixture into the base of your glasses and press down with a spoon to compact it.
  • Pop the glasses in the fridge to set, while you're making the filling.

Biscoff Cheesecake Filling

  • Place the cream cheese and granulated sugar in a bowl and mix together with an electric mixer (or stand mixer fitted with a paddle attachment) until it's smooth. Then mix in the yogurt, vanilla extract, lemon juice & biscoff spread.
  • Pour the cream into a second bowl and whip using your electric mixer (or stand mixer fitted with a whisk attachment) until it forms stiff peaks.
  • Fold the cream cheese mixture into the cream using a rubber spatula. Use a gentle folding motion and do not over-mix the filling, so as to avoid deflating the cream.
  • Spoon the mixture over the biscoff pie crust and place the glasses back into the fridge while you make your ganache.

Lotus Biscoff Ganache

  • Place the white chocolate in a microwave safe plastic bowl, add the teaspoon of Lotus Biscoff spread and pour the cream over the top. Give the chocolate a quick stir to mix the liquid through the chocolate.
  • Heat the chocolate in the microwave for 20 seconds, then stir it to combine the melted chocolate and liquid. If the chocolate doesn't all melt, heat it in the microwave again for another 10 seconds. Set the ganache aside to cool slightly.
  • Spread the ganache over the cheesecake cups. The place them back in the fridge and allow them to set completely (this may take up to 8 hours, but for best results leave the cheesecakes in the fridge overnight).

Notes

  • When making the filling, make sure you whip the cream until it forms stiff peaks. If the cream is flat, you’ll have a cream cheese soup. Also, know that warm cream does not whip. Make sure your cream is very cold (as in fridge temperature cold) before whipping it in your electric mixer.
  • Make sure to refrigerate the cheesecake for at least 8 hours – but overnight is best. This will give the filling plenty of time to set. Personally I prefer to make it the day before, so that it sets up nicely and so that I have a remade dessert on hand for stress free entertaining.
Tried this recipe?Mention @Kylies_cakes_ or tag #theniftybaker!

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