These delightful treats combine the rich, caramelized flavour of Lotus Biscoff biscuits with a creamy, no-bake cheesecake filling, perfect for any occasion. Place the Lotus Biscoff biscuits in a food processor and pulse until they become fine crumbs. Alternatively, you can place the biscuits in a sealed plastic bag and crush them with a rolling pin until finely ground. In a mixing bowl, combine the crushed biscuits with the melted butter. Stir until the crumbs are evenly coated and the mixture holds together when pressed.

Line a mini muffin pan or small cheesecake moulds with paper liners. Spoon about 1 tablespoon of the crumb mixture into each liner and press down firmly using the back of a spoon or a small glass to create a compact crust base. Place the crusts in the refrigerator to set while you prepare the cheesecake filling, for about 15 minutes. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This ensures there are no lumps in your cheesecake filling. Gradually add the powdered sugar and vanilla extract to the cream cheese, beating until well combined and smooth.

Add the warmed Lotus Biscoff spread to the mixture and blend until fully incorporated, ensuring a uniform flavour throughout the filling. In a separate bowl, whip the cold heavy cream to stiff peaks. This gives the cheesecake a light and airy texture. Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix until fully combined, being careful not to deflate the cream. Spoon the cheesecake filling into each prepared crust, almost to the top of each liner. Smooth the tops with the back of a spoon or a small spatula.

Refrigerate the cheesecakes for at least 4 hours, or preferably overnight, to allow them to set completely and develop a firmer texture. Microwave the remaining 100g of Lotus Biscoff spread for about 20-30 seconds, or until it becomes pourable but not too hot. Drizzle or spoon the warmed Biscoff spread over the top of each chilled cheesecake. Use the back of the spoon to spread it evenly, creating a smooth top layer.

Sprinkle crushed Lotus Biscoff biscuits over the top for a delightful crunch and extra flavour. Optionally, add a dollop of whipped cream for a decorative touch. For the best taste and texture, serve the mini Lotus Biscoff cheesecakes straight from the refrigerator. These no-bake treats are perfect for parties, gatherings, or an elegant dessert for any meal. Storage: Store any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.

Tips for Perfect No-Bake Mini Lotus Biscoff Cheesecakes;

  1. Room Temperature Cream Cheese: Make sure the cream cheese is fully softened to avoid lumps in the filling.
  2. Cold Heavy Cream: Use very cold heavy cream for whipping to achieve stiff peaks more easily.
  3. Patience with Chilling: Allow the cheesecakes ample time to chill and set. This will help them maintain their shape and improve their flavour.


For the Crust:

  • 200g Lotus Biscoff biscuits (about 20 biscuits)
  • 80g unsalted butter, melted

For the Cheesecake Filling:

  • 400g cream cheese, softened
  • 100g powdered sugar
  • 200ml heavy cream, cold
  • 1 teaspoon vanilla extract
  • 150g Lotus Biscoff spread, warmed

For the Topping:

  • 100g Lotus Biscoff spread, warmed
  • 50g Lotus Biscoff biscuits, crushed (for garnish)
  • Whipped cream (optional)