Ingredients:

  • 1.5 cups (150g) Lotus Biscoff cookies, finely crushed
  • 3 tbsp (42g) Salted butter, melted
  • 1/8 tsp Sea salt
  • 8 oz (226g) Full-fat cream cheese, softened to room temperature
  • 1/2 cup (125g) Smooth cookie butter (Lotus Biscoff spread)
  • 1/2 cup (60g) Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1 cup (240ml) Heavy whipping cream, cold
  • 1/4 cup (65g) Cookie butter, melted for drizzling
  • 2 Lotus Biscoff cookies, roughly crumbled

Instructions:

  1. Line a standard 12-slot muffin tin with paper or foil liners.
  2. In a medium bowl, combine 150g crushed Biscoff cookies, 42g melted salted butter, and 1/8 tsp sea salt. Stir until it reaches the consistency of wet sand.
  3. Press 1 rounded tablespoon of the crust mixture into the bottom of each liner, packing firmly with the back of a spoon. Freeze for 10 minutes to set.
  4. In a large bowl, use an electric mixer to beat the softened cream cheese, 125g cookie butter, 60g powdered sugar, and 1 tsp vanilla extract until completely smooth.
  5. In a separate chilled bowl, beat 240ml cold heavy whipping cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture in two batches until combined and airy. Pipe or spoon the filling into the prepared muffin liners.
  7. Chill the cheesecake cups in the refrigerator for at least 4 hours to set the emulsion.
  8. Before serving, drizzle with 65g of melted cookie butter and garnish with 2 roughly crumbled Biscoff cookies.