Mini Lotus Biscoff Swirl Cheesecakes

If you’re a fan of rich, creamy cheesecakes with a perfectly spiced cookie twist, these Mini Lotus Biscoff Swirl Cheesecakes are about to become your new obsession. Imagine bite-sized cheesecakes bursting with the warm caramel and cinnamon notes of Lotus Biscoff cookies and spread, all swirled into a luscious filling atop a buttery cookie crust. These delightful treats are as beautiful as they are delicious, making them perfect for everything from casual snacking to impressive dessert tables. Whether you’re an experienced baker or just starting out, this recipe is straightforward, fun, and guaranteed to impress your taste buds.

Why Cooks Rave About It

Mini Lotus Biscoff Swirl Cheesecakes have captured the hearts of many food lovers for several reasons. First, the flavor profile is unique yet comforting — the caramelized biscuit flavor with a hint of spice complements the smooth, tangy cream cheese perfectly. Secondly, the mini size means portion control without sacrificing indulgence, making them ideal for parties or as sweet gifts. The textural contrast between the crumbly crust, creamy filling, and swirled Biscoff spread adds complexity in every bite. Plus, the swirls give each cheesecake a gorgeous, marbled appearance, making them almost too pretty to eat!

Ingredient Breakdown

• 1 1/2 cups crushed Lotus Biscoff cookies: These provide the flavorful base for the crust. Their caramelized, cinnamon-spiced taste is essential.
• 1/2 cup unsalted butter, melted: Binds the cookie crumbs together for a sturdy, buttery crust.
• 16 oz cream cheese, softened: The creamy heart of the cheesecake. Softening it ensures a smooth filling without lumps.
• 1/2 cup granulated sugar: Sweetens the filling just enough to balance the tanginess of the cream cheese.
• 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
• 2 large eggs: Adds structure and richness to the cheesecake filling.
• 1/2 cup Lotus Biscoff spread: Swirled into the filling for added decadence and that iconic cookie spread flavor.
• Pinch of salt: Balances out the sweetness and enhances the flavors.

Equipment Breakdown

• Mixing bowls: For combining the crust and filling ingredients.
• Electric mixer or hand mixer: To beat the cream cheese and sugar until smooth and creamy.
• Measuring cups and spoons: Accurate measurement ensures perfect texture and taste.
• 12-cup muffin tin: The ideal size for mini cheesecakes.
• Paper cupcake liners: Prevent sticking and make removal easy.
• Spatula: For folding in ingredients and swirling the Biscoff spread.
• Food processor or sealed bag and rolling pin: To crush the Lotus Biscoff cookies finely.

Mini Lotus Biscoff Swirl Cheesecakes Made Stepwise

Step 1: Prepare the crust

Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners. Crush 1 1/2 cups of Lotus Biscoff cookies until fine crumbs form. You can do this in a food processor or by placing the cookies in a sealed bag and rolling over them with a rolling pin. In a medium bowl, mix the crushed cookies with 1/2 cup melted unsalted butter until the mixture resembles wet sand. Press about a tablespoon of the crust mixture into the bottom of each cupcake liner, forming an even layer. Set aside.

Step 2: Make the cheesecake filling

In a large mixing bowl, beat 16 oz softened cream cheese and 1/2 cup granulated sugar together with an electric mixer until smooth and creamy. Add 1 teaspoon vanilla extract and a pinch of salt, mixing to combine. Then, add 2 large eggs one at a time, beating well after each addition. The filling should be silky and lump-free.

Step 3: Assemble and swirl

Spoon the cheesecake filling evenly over the prepared crusts, filling each cup about 3/4 full. Dollop small spoonfuls of 1/2 cup Lotus Biscoff spread on top of each cheesecake. Using a toothpick or skewer, gently swirl the spread into the cheesecake filling to create beautiful marbled patterns.

Step 4: Bake

Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. Avoid overbaking to keep them creamy.

Step 5: Cool and chill

Remove the cheesecakes from the oven and allow them to cool to room temperature in the pan. Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours or overnight. This step is crucial for perfect texture and flavor development.

Step 6: Serve and enjoy

Carefully peel away the paper liners and serve these delightful Mini Lotus Biscoff Swirl Cheesecakes as a charming dessert or snack. They pair wonderfully with a cup of coffee or tea.

Make It Fit Your Plan

• Looking for a gluten-free twist? Substitute gluten-free speculoos cookies for the Lotus Biscoff cookies in the crust.
• For a dairy-free version, try using plant-based cream cheese and vegan butter alternatives.
• Want to add a fruity contrast? Serve with a spoonful of raspberry or strawberry compote on the side.
• These mini cheesecakes are perfect for gatherings — double or triple the batch to feed a crowd effortlessly.

Cook’s Notes

• Ensure your cream cheese is softened to room temperature to avoid lumps in the filling.
• When swirling the Biscoff spread, don’t overmix; you want pretty distinct swirls rather than a blended mixture.
• Use fresh eggs for the best texture and taste.
• If you prefer a firmer crust, bake the crust alone for 5 minutes before adding the filling.

Shelf Life & Storage

Store any leftover Mini Lotus Biscoff Swirl Cheesecakes in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 days. For longer storage, you can freeze the cheesecakes for up to 1 month. Thaw them overnight in the refrigerator before serving to maintain their creamy texture.

Common Qs About Mini Lotus Biscoff Swirl Cheesecakes

Can I use regular sugar instead of granulated sugar?

Yes, regular granulated sugar is the best choice for this recipe, but you can substitute with fine caster sugar if preferred. Just avoid coarse sugars as they may not dissolve fully, affecting the texture.

Is it necessary to use a water bath when baking these cheesecakes?

Because these are mini cheesecakes baked in a muffin tin, a water bath isn’t necessary. Baking them at a moderate temperature and monitoring the jiggle in the center ensures a creamy texture without cracks.

Can I make these cheesecakes ahead of time?

Absolutely! These mini cheesecakes actually taste better after chilling overnight, which allows the flavors to meld and the texture to set perfectly.

How do I prevent the crust from becoming soggy?

Pre-baking the crust for a few minutes before adding the filling helps to create a barrier that prevents sogginess. Also, be sure to press the crust firmly and evenly to compact the crumbs.

More from the Kitchen

• For a bright and fruity twist, try the Lemon Blueberry Cheesecake Bar Cookies, a perfect balance of tart and sweet.
• If you love combining cheesecake with berries, the Pink Strawberry Cheesecake Crumble Cookies are a delightful treat to explore next.

Before You Go

Before you dive into baking your Mini Lotus Biscoff Swirl Cheesecakes, make sure to gather all your ingredients and equipment for a smooth baking experience. Remember, patience during the chilling phase is key to achieving that perfect creamy texture. These mini cheesecakes are a fantastic way to bring a touch of gourmet indulgence to your home kitchen with minimal effort. Whether you’re gifting them, serving at a party, or simply treating yourself, they’re sure to become a favorite dessert in your repertoire.

With their irresistible flavor and charming presentation, Mini Lotus Biscoff Swirl Cheesecakes are truly a dessert that delivers on taste and style. Enjoy every creamy, spiced bite!

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