Lotus mini cheesecake: the sensational and super delicious cold desserts!

Total time: 45 min
Difficulty: Low
Serves: 4-6
By Cookist

These Mini Lotus Biscoff Cheesecakes are the perfect blend of creamy, sweet, and crunchy. Made with a buttery Biscoff crust, smooth and rich cream cheese filling, and a generous dollop of Lotus Biscoff spread on top, these individual no-bake desserts are a delight for the senses. The recipe is easy to follow, and the result is a crowd-pleasing dessert that's perfect for any occasion. Whether you're looking for a sweet treat to enjoy with friends or want to impress dinner guests, these mini lotus cheesecakes are sure to satisfy. Remember to round it off with a strong shot of espresso!

Mini Lotus Cheesecake Ingredients

  • Butter – both unsalted or salted will work
  • Biscuits – use Lotus Biscoff or Speculoos biscuits
  • Cream Cheese – use full-fat cream cheese at room temperature
  • Cookie Paste – Biscoff Cookie Butter Spread
  • Cream – use full fat for best results


Turn the mini cheesecakes into mini cheesecake bites by making them even smaller, using a mini muffin tin.

For best results, use Philadelphia cream cheese. You can also use mascarpone cheese in place of the cream cheese.

Turn the mini lotus cheesecakes into small “bars”. Follow the recipe, but instead of a muffin tin, use a rectangular tin, and once the cheesecake has been set, slice it into bars.

The cheesecakes need time to set in the fridge, so make sure to take this into consideration if you’re making them for a special occasion.

Instead of a Biscoff spread drizzle, use melted dark chocolate instead.

How to Store Mini Lotus Cheesecakes

These mini lotus cheesecakes can be stored in the fridge for up to 3 days. Make sure to keep them in an airtight container.

Can You Freeze Mini Lotus Cheesecakes

They freeze well. Store them in a container for up to 3 months. To serve them, thaw in the refrigerator and add the topping just before serving.

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50g (3 tbsp)
160 g (19)
Cream Cheese
200 g (1 cup)
biscoff spread
160 g (1 cup)
full fat cream
200 ml (¾ cup)
Vanilla Extract
5 ml (1 tsp)
extra cookies, paste for decor 


Blitz cookies with a blender or coffee grinder until fine crumbs form.

Mix crumbs with melted butter.

Line nine cupcake cups with paper liners. Place one heaped tablespoon of the crumbled cookies into each cup. Press the crumbs down with a glass to form a base.

In a clean bowl, combine the cream cheese with cookie paste and vanilla.

In another bowl whip cream until stiff peaks form. Mix the cream into the cheesecake filling.

Pipe the filling on top of the crumb cake layer.

Chill the mini cheesecakes in the freezer for 30 minutes.

Remove the cheesecakes from the paper liners, drizzle with Biscoff spread, and press a Biscoff cookie into each.


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