Individual Lotus Biscoff Cheesecake Pot Recipe

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If you haven’t heard of Lotus Biscoff spread yet, then where have you been? From the same creators of the yummy caramel biscuit often served with coffee, you can also buy a jar of delicious caramel spread. Be warned it is addictive! It can be found in most supermarkets and I even spotted it in Poundland recently.

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Biscoff spread is amazing on crumpets, over vanilla ice-cream or as you will see turned into cheesecake. I created this dessert as my offering at a recent dinner party, but I know it will be a firm favourite going forward.

Serves 4

What you will Need

166g Lotus Biscuits ( roughly 14)

25g Unsalted Butter

200g Soft Cheese

500g Mascarpone Cheese

1tsp Vanilla Extract

3tbs Icing Sugar

3tbs Biscoff Spread

How to Make

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Take your Biscoff biscuits and put them into a zip food bag, give them a good bash with a rolling pin until they resemble crumbs. Put two teaspoons of the crumbs to one side for later.

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Add 25g of unsalted butter into a pan and melt gently on the hob, once melted, stir in the crushed biscuit and mix to combine. Spoon the mixture into 4 pots or tumblers, pat it down but don’t pack it down too tight. Pop in the fridge while you make the next part of the cheesecake.

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In a mixing bowl combine the soft cheese, mascarpone, vanilla extract, icing sugar & 1 tablespoon of  Biscoff spread. Whisk until combined and smooth and set aside.

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Pop the remaining 2 tablespoons of Biscoff spread into a microwaveable bowl and heat in the microwave for 30 seconds, stirring half way through. Don’t be tempted to spoon this straight into your mouth as it will be really hot!

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Take your tumblers out the fridge, the biscuit base should be loosely set, spoon a layer of cheesecake mixture on top of the biscuit base and smooth out with the back of a teaspoon.

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Add a layer of the melted Biscoff sauce, then another layer of cheesecake mixture followed by a final drizzle of Biscoff sauce.

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Sprinkle the top of your cheesecakes with the biscuit crumbs you put to one side. For a finishing touch you can add half a lotus biscuit to the top of each cheesecake.

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I love the balance between the thick and creamy cheesecake mixture with the combination of the crunchy base plus the delicious sweet caramel flavour of the Biscoff sauce.

I hope you enjoy this Biscoff cheesecake recipe, and there aren’t too many fights over who gets to lick the bowl. These cheesecakes are perfect for a dinner party and can be make the day before, then kept in the fridge.

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Thanks for taking the time to check out my individual Lotus Biscoff Cheesecake recipe, as always if you make them please tag me on @i_heart_maggie  for Instagram or @IHeart_Maggie on twitter.

Love

Claire X

 

 

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