Creamy Mini Lotus Cheesecakes
Ingredients
- For the Crust:
- 1 3/4 cups Lotus Biscoff cookies (200g)
- 1/4 cup melted Butter (60ml)
- (Blend everything together until finely mixed)
- For the Filling:
- 2 1/4 cups Quark (500g, 20% fat)
- 1 1/4 cups Cream Cheese (300g)
- 1 cup Heavy Cream (200ml)
- 1 cup Sugar (200g)
- 1 packet Vanilla Sugar
- 2 tablespoons Flour
- 1 tablespoon Cornstarch
- 3 Eggs
- Additional Ingredients:
- Lotus Biscoff Spread
- Lotus Biscoff Cookies
Instructions
- Preheat your oven to 170°C (340°F).
- Mix Lotus Biscoff cookies and melted butter for the crust, then press into the base of mini cheesecake molds.
- In a bowl, combine quark, cream cheese, heavy cream, sugar, vanilla sugar, flour, cornstarch, and eggs. Mix until smooth.
- Pour the filling over the crust in each mold.
- Bake in the preheated oven for about 35 minutes or until set.
- Let them cool, then refrigerate for a few hours or overnight.
- Before serving, top with a layer of Lotus Biscoff spread and decorate with Lotus Biscoff cookies.
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