Creamy Mini Lotus Cheesecakes

Creamy Mini Lotus Cheesecakes

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

  1. Preheat your oven to 170°C (340°F).
  2. Mix Lotus Biscoff cookies and melted butter for the crust, then press into the base of mini cheesecake molds.
  3. In a bowl, combine quark, cream cheese, heavy cream, sugar, vanilla sugar, flour, cornstarch, and eggs. Mix until smooth.
  4. Pour the filling over the crust in each mold.
  5. Bake in the preheated oven for about 35 minutes or until set.
  6. Let them cool, then refrigerate for a few hours or overnight.
  7. Before serving, top with a layer of Lotus Biscoff spread and decorate with Lotus Biscoff cookies.

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