Biscoff 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
Scale
Base
- 140g Lotus cookies (5oz)
- 50g Unsalted butter, melted (1/4 cup)
Cheesecake
- 500g Cream cheese, room temperature (17.6oz)
- 100g Biscoff spread, smooth (3.5oz)
- 50g White sugar (1/4 cup)
- 150g Greek yogurt/sour cream (2/3 cup)
- 150g Thickened/heavy cream (2/3 cup)
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
- 2 Eggs
Whipped Cream
- 150g Thickened/heavy cream (2/3 cup)
Assembly
- Biscoff spread, for meltingÂ
- 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
Find it online: https://zhangcatherine.com/biscoff-cheesecake/