Cheesecake, easy recipes

Mini Biscoff Cheesecakes

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!

Recipe:

Biscuit Base:

  • 150g Biscoff Biscuits
  • 60g Unsalted Butter

Cheesecake Filling:

  • 250g Quark
  • 150ml Double Cream
  • 175g Biscoff Spread
  • 80g Caster Sugar
  • 40g Cornflour
  • 2 medium Eggs

Topping:

6 Biscoff Biscuits

Method:

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!

Enjoy!

xx Leo

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