# Biscoff Mini Cheesecakes

Creamy, rich, and packed with that irresistible Lotus Biscoff flavor! These mini no-bake cheesecakes are perfect for parties, holidays, or an easy make-ahead dessert.

- Servings: 9 mini cheesecakes
- Category: Dessert
- Language: en

## Ingredients

- 150 g Lotus Biscoff cookies
- 40 g unsalted butter, melted
- 200 g cream cheese, softened
- 150 g Biscoff spread
- 200 ml heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (optional)
- 100-120 g Biscoff spread, gently warmed
- whipped cream
- crushed Biscoff cookies

## Instructions

1. Crush the Biscoff cookies into fine crumbs and mix with the melted butter until evenly combined.
2. Divide the mixture between 8-9 silicone mold cavities and press firmly to create an even base.
3. Beat the cream cheese, Biscoff spread, vanilla, and powdered sugar until smooth and creamy.
4. In a separate bowl, whip the heavy cream until stiff peaks form and gently fold it into the Biscoff cream cheese mixture.
5. Pipe or spoon the cheesecake filling over each biscuit base and smooth the tops.
6. Spoon a thin layer of warmed Biscoff spread over each cheesecake.
7. Refrigerate for at least 4 hours, or freeze for 1-2 hours until firm enough to unmold.
8. Carefully remove the mini cheesecakes from the molds.
9. Finish each one with a small whipped cream rosette and a sprinkle of crushed Biscoff cookies.

## Source

- Original video: https://www.facebook.com/reel/2340869836670251
- Creator: Recipes Hurry
- Recipe page: https://www.cliprecipe.com/recipe/e1b146c7-271f-47d7-8294-d5275b96bcf5
- Extracted: 2026-10-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt