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Biscoff / Speculoos Cheesecake Cupcakes

Mini cheesecakes with Lotus biscuit crust and scrumptious biscuit spread cheesecake filling
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cheesecake cupcakes
Author Jhuls @ The Not So Creative Cook

Ingredients

For the crust:

  • 12-14 Lotus caramelized biscuits cookies crushed
  • 2 tbsp 22g softened butter

For the cheesecake filling:

  • 16 oz cream cheese softened at room temperature
  • 1 cup (200-210 g white sugar
  • 2 eggs at room temperature
  • 1/2 tsp vanilla extract
  • 1/3 cup Biscoff biscuit spread or Speculoos
  • 2 tbsp (22g) all-purpose flour
  • More Biscoff biscuit spread to put on top of the cheesecake filling optional

For the topping:

  • Melted Biscoff biscuit spread
  • Lotus caramelized biscuits cookies crushed or chopped

Instructions

  1. Preheat oven to 325 F. Prepare a 12 cup muffin pan with paper liners. Set aside.

For the crust:

  1. In a small bowl, add crushed biscuit and butter. Mix until well combined.
  2. Take a spoonful of the mixture and divide them, pressing onto the bottom of the lined muffin pan.  (This can be done using a measuring cup, bottom of the spoon or your clean fingers.) Set aside.

For the cheesecake filling:

  1. In a bowl, add in cream cheese and sugar. Beat until smooth.
  2. Add in eggs, mixing after each addition.
  3. Next, add vanilla extract.
  4. Add Biscoff biscuit spread and flour and mix until well combined.
  5. Divide this mixture and pour over the crust, about 3/4 full.
  6. Add 1 tsp of Biscoff spread on top of each cheesecake filling. (This step is optional)
  7. Tap the pan few times to smoothen the top.

Baking the cheesecake:

  1. Bake for 20-25 minutes or until set.
  2. Remove from the oven and leave in the pan for 5 minutes and transfer to a cooling rack to continue cooling.
  3. For the topping: Microwave Biscoff biscuit spread for about 30 seconds to 1 minute with 15 minutes interval just to loosen up a bit.
  4. Drizzle the “melted” BIscoff biscuit spread over the cooled cupcakes.
  5. Place the cheesecake cupcakes in the fridge for an hour (or until set and firm) or up to overnight.
  6. Just before serving, top with crushed Lotus biscuits.