Craving a delicious cheesecake but short on time? Try this easy no-bake Lotus Biscoff Cheesecake recipe. With just 6 simple ingredients, it’s quick to make, refreshing, and tastes just as good as a baked one. Follow the step-by-step instructions to create these delightful mini cheesecakes topped with a luscious Biscoff spread. Enjoy this versatile and divine dessert that can be ready in minutes!
INGREDIENTS
- 150g Biscoff Lotus Biscuits
- 40g Melted Butter
- 250ml Fresh Cream
- 230g Cream Cheese
- 100g Sifted Icing Sugar
- 3 tbsp Lotus Biscoff Spread
METHOD
- Begin by crushing the Lotus biscuits into fine crumbs. Add the melted butter to the crumbs and mix well until combined.
- Scoop a teaspoonful of the biscuit mixture into cupcake holders and press it down firmly using the back of a spoon or the bottom of a glass. This will form the base of the cheesecakes.
- In a separate bowl, whip the fresh cream until stiff peaks form. Place it in the refrigerator to keep it cool.
- In another bowl, combine the cream cheese and sifted icing sugar. Mix until the mixture becomes silky and smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Using an ice cream scooper, scoop one dollop of the cheesecake mixture onto the prepared biscuit base in each cupcake holder.
- Allow the cheesecakes to set in the refrigerator.
- Once set, you can top each mini cheesecake with your favourite toppings such as berries, caramel, or chocolate. Alternatively, follow my recommendation and drizzle melted Biscoff spread over each cheesecake and sprinkle with crushed Lotus biscuits for an extra delicious touch.
- Return the cheesecakes to the refrigerator for a final chill.
- Serve the mini cheesecakes chilled and enjoy their divine taste. This versatile and simple recipe can be prepared in just a few minutes, with the only wait being for them to set.
Note: For a firmer cheesecake texture, you can replace the fresh cream with an additional tub of cream cheese.