I realised just how long it’s been since I’ve posted a Lotus Biscoff recipe, the king of all biscuits (I’ll really divide the crowds here…). Also as you might have noticed I love cheesecake just as much as Biscoff. So here we have a crunchy Biscoff biscuit base, a creamy Biscoff cheesecake filling and for good measure, a little Biscoff biscuit to finish it off!
- 150g Biscoff Biscuits
- 60g Unsalted Butter
- 250g Quark
- 150ml Double Cream
- 175g Biscoff Spread
- 80g Caster Sugar
- 40g Cornflour
- 2 medium Eggs
6 Biscoff Biscuits
Line a 12-hole cupcake tin with cupcake liners. Preheat the oven to 170 degree C (150 Fan).
Crush the Biscoff biscuits in a food processor or in a freezer bag, using a rolling pin, until they’re finely ground. Melt the butter and add it to the crushed biscuits. Combine well and divide them equally between the 12 cupcake liners. Use a 1/4 cup measure or shotglass to press the biscuit base firmly into the base of the cupcake liner. Place them into the fridge.
In a large mixing bowl combine quark, Biscoff spread, eggs and sugar well using a hand or stand mixer or whisk. Add the cornflour and mix until it’s well incorporated. Finally add the double cream and whisk the mixture for a minute or so until the cream has stiffened and the cheesecake mixture is creamy. Scrape the bowl down and mix for another few seconds.
Using a 1/4 cup measure or cookie scoop, divide the cheesecake mixture evenly between the cupcake liners.
Bake the mini cheesecakes for about 16-18 minutes until they have set on the outside but are still slightly wobbly in the middle.
Break the six leftover biscuits in half and place a half on every cheesecake, pressing it slightly into the top while they’re still hot. Let the cheesecakes cool down completely!