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Lotus Mini Cheesecakes
Dessert

Lotus Mini Cheesecakes

30 minServes 6Nutri-Score D€€
from @kooki_lovescooking13 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • Lotus Biscoff cookies (crushed for the base, plus a few for decoration)Bakery200 g
  • butter (melted)Dairy70 g
  • cream cheese (at room temperature)Dairy250 g
  • whipping cream (cold)Dairy200 ml
  • vanilla extractPantry5 ml
  • icing sugar (sifted)Pantry70 g
  • Lotus Biscoff spread (for the cream, plus extra for decoration)Pantry45 ml
  • whipped cream (for decoration)Dairy60 ml

per serving

Nutrition

394kcal

Carbs
29 g
Proteins
4 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Hand mixer
  • Muffin pan

step by step

Method

  1. Make the cookie base

    • Crush the Lotus cookies into fine crumbs.
    • Mix the crumbs with the melted butter until evenly coated.
    • Press the mixture into the muffin pan cavities to form the bases.
    Step 1

  2. Whip the cheesecake cream

    • Beat the cream cheese with the icing sugar and vanilla extract.
    • Add the Lotus spread and mix until smooth.
    • Pour in the whipping cream and whisk to stiff peaks.
    Step 2

  3. Assemble and freeze

    • Spoon the cream over the cookie bases and smooth the tops.
    • Freeze the mini cheesecakes overnight.
    Step 3

  4. Decorate and serve

    • Top with Lotus spread, whipped cream and a Lotus cookie.
    Step 4
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