Lotus Biscoff Mini Cheesecakes (Creamy, No-Fail, and Irresistible)
These Lotus Biscoff Mini Cheesecakes are rich, creamy, and packed with that unmistakable caramelized spice flavor Biscoff lovers can’t get enough of. With a buttery Biscoff cookie crust, silky cheesecake filling, and a melted Biscoff spread topping, these mini desserts are elegant, easy, and guaranteed to impress.
Because they’re baked in a muffin tin, they’re perfectly portioned and ideal for entertaining. No slicing, no mess—just pure cheesecake perfection in every bite.
Why You’ll Love These Mini Cheesecakes
-
Perfect individual portions
-
Ultra-creamy cheesecake texture
-
Loaded with Lotus Biscoff flavor
-
Simple ingredients, bakery-style results
-
Easy to make ahead
Ingredients
Makes 12 mini cheesecakes
Biscoff Crust
-
1½ cups Lotus Biscoff cookie crumbs (about 20 cookies)
-
5 tablespoons unsalted butter, melted
Cheesecake Filling
-
16 oz cream cheese, softened
-
½ cup granulated sugar
-
2 large eggs, room temperature
-
1 teaspoon vanilla extract
-
½ cup sour cream or Greek yogurt
Topping
-
¾ cup Lotus Biscoff spread
-
Crushed Biscoff cookies (optional)
Instructions
1. Prepare the Pan
Preheat oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners.
2. Make the Crust
In a bowl, mix Biscoff cookie crumbs and melted butter until evenly coated. Press about 1½ tablespoons of mixture firmly into the bottom of each liner.
Bake crusts for 5 minutes, then remove and let cool slightly.
3. Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth and creamy. Add sugar and mix until combined.
Beat in eggs one at a time on low speed. Add vanilla and sour cream and mix just until smooth. Do not overmix.
4. Fill and Bake
Divide cheesecake batter evenly among the crusts, filling each about ¾ full.
Bake for 18–22 minutes, or until centers are set but slightly jiggly.
Turn off oven, crack the door slightly, and let cheesecakes cool inside for 20 minutes to prevent cracking.
5. Cool Completely
Remove from oven and cool to room temperature, then refrigerate for at least 2 hours (overnight is best).
Add the Biscoff Topping
Warm Biscoff spread in the microwave for 15–20 seconds until pourable. Spoon or drizzle over chilled cheesecakes. Sprinkle with crushed Biscoff cookies if desired.
Tips for Perfect Mini Cheesecakes
-
Use room-temperature ingredients for a smooth filling
-
Mix on low speed to avoid air bubbles
-
Don’t overbake—the centers should still wobble slightly
-
Chill fully before adding topping
Variations
No-Bake Version
Skip baking the filling and use whipped cream cheese with stabilized whipped cream.
Extra Biscoff
Swirl Biscoff spread into the cheesecake batter before baking.
Chocolate Biscoff
Add mini chocolate chips or drizzle with melted chocolate.
Gluten-Free
Use gluten-free caramel cookies for the crust.
Storage
Refrigerator:
Store covered for up to 5 days.
Freezer:
Freeze without topping for up to 2 months. Thaw overnight in the fridge and add topping before serving.
Serving Ideas
-
Dessert tables and parties
-
Holiday trays
-
Afternoon coffee treats
-
Giftable desserts
Final Thoughts
These Lotus Biscoff Mini Cheesecakes are rich, creamy, and packed with irresistible caramel-spiced flavor. Easy to make and stunning to serve, they’re guaranteed to disappear fast.