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Homemade Mini Lotus Biscoff Swirl Cheesecakes recipe photo
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Mini Lotus Biscoff Swirl Cheesecakes

These Mini Lotus Biscoff Swirl Cheesecakes are creamy, spiced, and irresistibly delicious bite-sized treats that will wow your taste buds and guests alike!
Prep Time20 minutes
Cook Time20 minutes
Total Time4 hours 20 minutes
Course: Dessert
Keyword: Biscoff, Cheesecake, Easy, Mini, Quick
Servings: 12 servings

Ingredients

  • 1 1/2 cups Lotus Biscoff cookies crushed
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup Lotus Biscoff spread
  • 1 pinch salt

Instructions

  • 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 using a food processor or sealed bag and 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.
  • 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.
  • Add 2 large eggs one at a time, beating well after each addition until silky and lump-free.
  • 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.
  • 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.
  • 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 for perfect texture and flavor development.
  • Carefully peel away the paper liners and serve these delightful Mini Lotus Biscoff Swirl Cheesecakes as a charming dessert or snack.

Equipment

  • Mixing Bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • 12-cup muffin tin
  • Paper cupcake liners
  • Spatula
  • Food processor or sealed bag and rolling pin

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.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.