Description
These Mini Lotus Pistachio Cheesecakes are rich, creamy, and packed with the flavors of Lotus Biscoff cookies and nutty pistachios. With a buttery Lotus biscuit crust, a luscious pistachio-infused cheesecake filling, and a drizzle of Lotus Biscoff spread on top, they make the perfect bite-sized dessert.
Ingredients
For the Crust:
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1 cup (about 10) Lotus Biscoff cookies, crushed
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2 tbsp unsalted butter, melted
For the Cheesecake Filling:
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8 oz (225g) cream cheese, softened
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¼ cup granulated sugar
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½ tsp vanilla extract
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1 egg
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2 tbsp pistachio paste or finely ground pistachios
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¼ cup heavy cream
For the Topping:
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¼ cup Lotus Biscoff spread, melted
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2 tbsp crushed pistachios
Instructions
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Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
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Prepare the crust: In a bowl, mix crushed Lotus Biscoff cookies with melted butter. Press about a tablespoon of the mixture into each liner. Bake for 5 minutes, then let cool.
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Make the filling: Beat cream cheese and sugar until smooth. Add vanilla, egg, and pistachio paste, mixing until combined. Stir in heavy cream.
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Fill and bake: Pour the cheesecake batter over the crusts, filling each liner about ¾ full. Bake for 15-18 minutes or until the centers are just set. Let cool completely.
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Add toppings: Drizzle melted Lotus Biscoff spread over the cheesecakes and sprinkle with crushed pistachios.
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Chill: Refrigerate for at least 2 hours before serving.
Notes
For a deeper pistachio flavor, use homemade pistachio paste made by blending pistachios with a little honey or sugar.
Store in an airtight container in the fridge for up to 5 days.
These can also be frozen for up to a month; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Middle Eastern & Western)