Crunchy lotus cookie base topped with a rich and creamy baked biscoff cheesecake, extra biscoff spread and a swirl of whipped cream. The ultimate biscoff dessert.
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Here I am again on the biscoff train... Honestly once I crack open a jar I can't stop until I finish it all. So here I am again with another biscoff recipe... If I were you guys I wouldn't be complaining either! These mini biscoff cheesecakes have a crushed biscoff cookie base, rich and creamy biscoff cheesecake topped with another layer of biscoff, a swirl of whipped cream and... yet another biscoff cookie. You might think of it as a biscoff overload, but honestly you can't ever get enough!
I recently uploaded a biscoff latte recipe (which I HIGHLY recommend, I've been drinking it religiously). If you want to drink a little bit of heaven check out the recipe!
What is Biscoff?
Although most people will be familiar with 'Biscoff', the name 'Lotus' branded their cookie, most people will be less familiar with the traditional origin of this commercialised cookie! Traditionally called speculoos, speculaas or spekulatius, these are spiced gingerbread cookies traditionally prepared for St. Nicholas on Christmas day in Belgium and the Netherlands.
Frequently Asked Questions
What is biscoff made of?
Biscoff spread is largely made of crushed lotus cookies, but it also includes ingredients like sugar, vegetable oils and emulsifiers to create the creamy spread we all love.
What flavour is biscoff?
Biscoff is a spread made of crushed lotus cookies, which are a commericalised version of the traditional spiced speculoos cookies. These cookies are typically made from a mix of spices including cinnamon, nutmeg, ginger, cloves and allspice. However, lotus cookies just use cinnamon.
Why does biscoff TASTE SO GOOD?!
There is actually a scientific reason as to why biscoff tastes so good! The cookies that biscoff are made from are a caramelised cookie and it's the caramelisation that increases the yum factor. Caramelisation is caused by a reaction called the 'maillard reaction', and this reaction adds extra flavour to all things delicious. Think fried foods, browned steaks, baked cakes, toasted marshmallows... This spread is essentially a whole jar of the deliciousness!
How long can I store these cheesecakes?
These cheesecakes are best consumed within 3-4 days! Make sure to store them in an airtight container in the fridge.
Can I substitute the biscoff for something else?
Of course! Biscoff can be easily substituted for your favourite spreads, i.e. Nutella, creamy peanut butter...
Creating the Perfect Mini Cheesecakes
Here are some tips to create the perfect mini cheesecakes
Room temperature ingredients
It's important that all your ingredients are at room temperature, especially the cream cheese. By keeping the ingredients at room temperature the chance of a lumpy cheesecake batter is reduced. Smooth cheesecake batter = smooth cheesecake!
Don't over mix
Overmixing your cheesecake batter will cause the formation of air bubbles. Air bubbles will rise to the top during baking and cause them to appear on the surface of the cheesecake. This can also lead to your cheesecake rising and then sinking, creating a small crater in the centre of your cake. While this might be ok since we are covering the tops of the cheesecakes with biscoff spread, it'll be more work trying to cover it up!
Keep the batter smooth
Keeping the batter smooth is essential for a creamy cheesecake. The using room temperature ingredients can help keep it smooth, but if you find the batter clump up you can pass the mixture through a fine meshed sieve. This will remove any large clumps and creating a silky smooth, creamy cheesecake
Let's Get Baking
Trust me you'll devour this cake in no time! I had to give away the rest of my cheesecakes to prevent myself from eating all of them...
If you make this recipe make sure to leave me a comment and rating down below, I would love to hear how it went.
Don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your desserts!
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
PrintBiscoff Cheesecake
Crunchy lotus cookie base topped with a rich and creamy baked biscoff cheesecake, extra biscoff spread and a swirl of whipped cream. The ultimate biscoff dessert.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 15 mini cheesecakes 1x
- Category: Cake
- Method: Intermediate
- Cuisine: American
Ingredients
Base
- 140g Lotus cookies (5oz)
- 50g Unsalted butter, melted (¼ cup)
Cheesecake
- 500g Cream cheese, room temperature (17.6oz)
- 100g Biscoff spread, smooth (3.5oz)
- 50g White sugar (¼ cup)
- 150g Greek yogurt/sour cream (⅔ cup)
- 150g Thickened/heavy cream (⅔ cup)
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
- 2 Eggs
Whipped Cream
- 150g Thickened/heavy cream (⅔ cup)
Assembly
- Biscoff spread, for melting
- Lotus cookies, for decoration
Instructions
- Preheat the oven to 170C/340F
- Line two cupcake trays with 16 cupcake liners
- Place the cookies in the bowl of a food processor, blitz until a fine crumb
- Add melted butter and process until combined
- Transfer into the cupcakes liners and press the crumbs into the bases
- In a bowl beat the cream cheese and sugar together until smooth
- Add the greek yogurt/sour cream, thickened cream, biscoff and cornstarch, beat until smooth
- Add the eggs and vanilla, beat until no lumps remain
- Portion the batter evenly on top of the prepared bases
- Place in the oven and bake for 25 minutes, or until just set
- Cool and refrigerate for 2 hours or overnight
- Melt your desired amount of biscoff spread and pour ontop of the cooled cheesecakes, spread
- Whip the thickened/heavy cream to stiff peaks and transfer to a piping bag fitted with a star tip
- Pipe swirls of whipped cream ontop of each cake, top with half a cookie and some crumbs
Keywords: biscoff, lotus, speculoos, speculaas, cookie butter, caramelised, cheesecake, baked, cream cheese
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