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–+ servings
Cheesecake made in a whiskey glass.

Mini Biscoff Cheesecakes

Easy no bake recipe for single serve lotus Biscoff cheesecakes.
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Prep Time 30 minutes
Cook Time 0 minutes
Setting time 8 hours
Total Time 8 hours 30 minutes
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!