These mini Biscoff cheesecakes are creamy, spiced, and indulgent, with a crisp biscuit base, smooth baked filling and a generous layer of Biscoff spread on top.

Prep Time30 minutes mins
Cook Time20 minutes mins
Servings12 cheesecake

Ingredients

For the base

• 75 g (2.6 oz) digestive biscuits (graham crackers)
• 75 g (2.6 oz) Biscoff biscuits
• 70 g (2.5 oz) salted butter

For the filling

• 165 g (5.8 oz) light cream cheese room temp
• 165 g (5.8 oz) full fat cream cheese room temp
• 115 ml (3.9 floz) double cream (heavy cream) room temp
• 2 medium free range eggs room temp
• 1 tbsp plain white flour (all purpose flour)
• 1 tsp vanilla extract
• 140 g (4.9 oz) soft light brown sugar
• 140 g (4.9 oz) Smooth Lotus Biscoff Biscuit Spread

For the topping

• 150 g (5.3 oz) Smooth Lotus Biscoff Biscuit Spread
• 6 Lotus Biscoff Biscuits

Make the Biscoff cheesecake filling

• Put the cream cheese, cream, eggs, vanilla, sugar and Biscoff spread in a large bowl. Whisk just enough to combine. Don’t over mix as this can introduce too much air.
• Spoon the mixture into the cases on top of the biscuit bases, to about ½ cm shy of the tops. You might not need all of the mixture.
• Bake in the oven for 20 minutes until just firm, no wobble.
• Take out the oven, and allow to cool in the tin at room temperature.
• Place the whole tray in the fridge and chill for at least an hour (ideally overnight, or as long as you can stand to wait).
• If you didn’t use cupcake cases, turn your tray upside down over a clean board or sheet of greaseproof paper and lightly bang the tray on the counter. The cheesecakes should drop out.

Make the topping

• Spread or pipe the Biscoff spread on top of each cheesecake
• Snap the Biscoff biscuits in half and push into the tops of the cheesecakes at an angle.

Nutrition

Calories: 457kcal | Carbohydrates: 42g | Protein: 5g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 272mg | Potassium: 100mg | Fiber: 1g | Sugar: 29g | Vitamin A: 588IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.