Ingredients:

  • 200g Lotus Biscoff Cookies, finely pulsed
  • 50g Unsalted Butter, melted
  • 250g Full-fat Brick Cream Cheese, room temperature
  • 150g Lotus Biscoff Spread (Smooth) for filling
  • 60g Powdered Sugar, sifted
  • 1 tsp Pure Vanilla Extract
  • 200ml Heavy Whipping Cream (min 35% fat), chilled
  • 100g Lotus Biscoff Spread for melting glaze
  • 24g Lotus Biscoff Cookies (approx 3 cookies), crushed for garnish

Instructions:

  1. Line a 12-count muffin tin with paper or foil liners. Pulse 200g of Biscoff cookies in a food processor until fine crumbs form. Mix with 50g melted butter until combined. Press the mixture firmly into the bottom of each liner using a flat-bottomed glass. Place the tin in the freezer to set while preparing the filling.
  2. In a large mixing bowl, beat the room-temperature cream cheese and 60g powdered sugar with an electric mixer until smooth and aerated. Add 150g of smooth Biscoff spread and vanilla extract, mixing until just combined and lump-free.
  3. In a separate chilled bowl, whip 200ml of heavy cream until stiff peaks form. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining cream carefully to maintain aeration.
  4. Pipe or spoon the cheesecake mixture evenly over the chilled cookie bases. Smooth the tops with an offset spatula. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set firmly.
  5. Once chilled, melt the remaining 100g of Biscoff spread in the microwave for 20-30 seconds until fluid (approx 85°F). Pour a spoonful over each cheesecake, tilting the tin to spread the glaze evenly. Garnish with crushed cookie shards and refrigerate for another 10 minutes before serving.