Mini Lotus Cheesecake

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Mini lotus cheesecake

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Indulge in the irresistible charm of Lotus Mini Cheesecakes! These adorable bite-sized treats feature a creamy cheesecake base infused with the delectable flavors of Lotus Biscoff. Topped with a crumbly Lotus Biscoff crust, each mini cheesecake is a perfect balance of smoothness and crunch. Get ready to experience a symphony of flavors in these delightful and elegant desserts! 😋💛

For the base :

200g of lotus

70g of butter (melted)

For the cream :

250g of cream cheese ( i used Philadelphia)

200g of whipping cream

1 tsp of vanilla extract

70g of icing sugar

3 tbsp of lotus spread

Whisk to stiff peaks

(Freeze the cheescakes overnight)

For the decoration:

Lotus spread

Whipped cream

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This recipe makes about 30 mini cheesecake cups (60mL cups). Bottom Biscoff crumble layer: Crumble 1 pack (250 g) of lotus Biscoff biscuits. Scoop 1 tbsp of crumbs into each cup and flatten them. Middle cheesecake layer: Whip 1 cup cream cheese and ¾ cup Lotus Biscoff spread in a bowl. In a separate bowl, add 1 ⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 pack of vanilla sugar, then whip these together until stiff peaks form. Fold the whipped cream mixture into the cream cheese mixture. Pipe a thick layer of this cheesecake mixture into each cup. Top: Melt ¼ cup of Lotus Biscoff spread & drizzle some onto the top of each cheesecake cup. Crumble 2 Biscoff biscuits to decorate the cheesecake cup tops. Refrigerate & serve the cheesecake cups cold credits to: @daniascuisine

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