Biscoff Cheesecake
Crunchy lotus cookie base topped with a rich and creamy baked biscoff cheesecake, extra biscoff spread and a swirl of whipped cream. The ultimate biscoff dessert.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 140g Lotus cookies (5oz)
- 50g Unsalted butter, melted (1/4 cup)
- 500g Cream cheese, room temperature (17.6oz)
- 100g Biscoff spread, smooth (3.5oz)
- 50g White sugar (1/4 cup)
- 150g Greek yogurt/sour cream (2/3 cup)
- 150g Thickened/heavy cream (2/3 cup)
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
- 2 Eggs
- 150g Thickened/heavy cream (2/3 cup)
- Biscoff spread, for melting
- Lotus cookies, for decoration
Instructions
- 1
Preheat the oven to 170C/340F
- 2
Line two cupcake trays with 16 cupcake liners
- 3
Place the cookies in the bowl of a food processor, blitz until a fine crumb
- 4
Add melted butter and process until combined
- 5
Transfer into the cupcakes liners and press the crumbs into the bases
- 6
In a bowl beat the cream cheese and sugar together until smooth
- 7
Add the greek yogurt/sour cream, thickened cream, biscoff and cornstarch, beat until smooth
- 8
Add the eggs and vanilla, beat until no lumps remain
- 9
Portion the batter evenly on top of the prepared bases
- 10
Place in the oven and bake for 25 minutes, or until just set
- 11
Cool and refrigerate for 2 hours or overnight
- 12
Melt your desired amount of biscoff spread and pour ontop of the cooled cheesecakes, spread
- 13
Whip the thickened/heavy cream to stiff peaks and transfer to a piping bag fitted with a star tip
- 14
Pipe swirls of whipped cream ontop of each cake, top with half a cookie and some crumbs