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.
Author:Catherine Zhang
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