Lotus Mini Cheesecakes

Creamy, velvety cheesecake meets the irresistible crunch of Lotus cookies in a bite-sized delight.

You can find the video here: https://www.pinterest.com/pin/878342733560779195/

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Total time: 1hr. Servings: 8

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Ingredients :

The base

150g of Lotus biscuits

50g of dairy-free butter / margarine

The cheesecake filling

260ml of dairy-free whipping cream

160g of cream cheese

6 Lotus biscuits

2 heaped tablespoons of Biscoff spread

Decoration

30ml of dairy-free whipping cream

80g of Biscoff spread (for filling + drizzling)

Lotus biscuits (for decoration)

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted.

Step 2 - Remove from the heat and add into a medium sized, heat proof mixing bowl.

Step 3 - Add the Lotus biscuits into a blender / food processor and blend until fine.

Step 4 - Pour the cookie crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.

Step 5 - Press approximately 50g of mixture into each cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.

Step 6 - Place into the freezer whilst you make the filling.

Step 7 - In a medium sized bowl, add in the dairy-free whipping cream and cream cheese.

Step 8 - Whip on low speed first to prevent it splashing out the bowl, then turn to high speed. Step 9 - Whip until thick. This will take around 5 minutes.

Step 10 - I use a stand mixer with a balloon whisk attachment, but a hand whisk will work great too! The mixture should be thick and creamy.

Step 11 - Place the Lotus biscuits into a blender and whizz up until fine.

Step 12 - Transfer the cheesecake filling into a piping bag fitted with a large round tip nozzle (or snip off the tip of a piping bag).

Step 13 - Pipe the cheesecake filling evenly into each cookie cup.

Step 14 - Level off the top with an off set spatula (watch me make these cheesecakes here).

Step 15 - Add 40g of biscoff spread into a piping bag and pipe some down the middle of each cheesecake.

Step 16 - Smooth the top of the cheesecakes using the back of a spoon

Step 17 - Place into the freezer for 4 hours or until firm to the touch. If you have push up tins, push up the bases of the cookie cup tin to release the cheesecakes. If the cheesecakes haven’t set firm, they won’t come out the tin neatly.

Step 18 - Tip: I leave my cheesecakes in the freezer overnight then place them in the fridge an hour / 2 before serving for them to defrost.

Step 19 - Melt 30g of Biscoff spread and drizzle a puddle on top of each cheesecake. Do this when the cheesecake is still chilled. If you do it when the cheesecakes are softer, the heat could melt the cheesecake.

Step 20 - Place the 30ml of whipping cream into a bowl and whip up on high until thick. I use a stand mixer with balloon whisk attachment.

Step 21 - Place the 30ml of whipping cream into a bowl and whip up on high until thick. I use a stand mixer with balloon whisk attachment.

Step 22 - Decorate each cheesecake with a Lotus biscuit, 10g of Biscoff spread drizzle and some crumbles cookies.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍