Individual Biscoff Cheesecakes

Petition for more cheesecakes on sticks like ice creams! These easy, no bake, biscoff cookie butter cheesecakes are amazingly rich and delicious!

These Biscoff cheesecakes have a crunchy Lotus biscuit base, a rich and creamy Biscoff cheesecake filling and they’re fully dipped in a yummy Biscoff chocolate covering! They’re super simple to make and involve no baking at all. Just press down your biscuit crumb layer, whip together your easy cheesecake filling and once everything is fully set, dip the whole cheesecake into the melted Biscoff chocolate mixture.

This recipe makes eight individual cheesecake lollies or you could make one larger cheesecake or individual cheesecakes in ramekins or small dishes. They need to be stored in the fridge and are best eaten within four days or they can be frozen for longer. They’re actually also delicious when they’re still slightly frozen and eaten like an ice cream!

They’re dairy free, egg free, nut free, vegan and completely make from plants!

Makes eight individual cheesecakes

Biscuit base ingredients;                    

150g Lotus biscuits

40g melted vegan butter

Cheesecake filling ingredients;

150g vegan cream cheese

40g icing sugar

100g vegan double cream

100g Biscoff spread

Chocolate covering ingredients;

150g white chocolate

100g Biscoff spread

You will also need; eight hole ice cream moulds or eight small dishes or ramekins, a mixing bowl, spoon, electric hand whisk, food processor or sandwich bag and rolling pin, butter knife or palette knife, eight lollipop sticks, microwaveable mug or small bowl

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How to make your cheesecakes;

1. Begin by making your biscuit base. Add the Lotus biscuits to your food processor and blend until a fine bread crumb texture. Alternatively add the biscuits to a sandwich bag and beat with a rolling pin until crushed

2. Set aside 1-2 tbs of crushed biscuit for decorating later

3. Mix the melted butter into the remaining crushed biscuits

4. Evenly spoon the biscuit mixture into the eight holes of the ice cream moulds and firmly press down evenly with the end of a rolling pin or back of a small spoon. Set aside

5. Move on to making the cheesecake filling

6. In a mixing bowl, add the cream cheese and icing sugar and whip until fluffy using the hand mixer

7. Add the cream and Biscoff spread and mix again until you can feel the cream begin to whip and the mixture start to thicken

8. Add around a tbs of cheesecake mixture on top of the biscuit base in each of the ice cream mould holes and smooth out the mixture using a knife or palette knife

9. Once all the moulds are evenly full of the cheesecake mixture, add the lolly sticks and place them in the freezer to fully set. I left mine for around four hours, but you could also leave them overnight before decorating

10. Once the cheesecakes are fully frozen, carefully remove them from the moulds and place on a piece of baking paper

11. Add the chocolate and Biscoff spread to a mug or bowl and heat in short 30 second bursts in the microwave, stirring in between, until everything is melted together

12. Carefully dip each frozen cheesecake into the chocolate mixture. Shake off any excess chocolate and place on the baking paper to set. Decorate by sprinkling with the leftover biscuit crumbs

13. Repeat covering each cheesecake in chocolate and sprinkling with crumbs until they are all decorated

14. Because the cheesecakes are frozen, the chocolate will set super quickly

15. Store the cheesecakes in the fridge for around four days or put them back in the freezer for up to one month

16. Now your cheesecakes are ready to eat!

Tips & Tricks!

• I used Violife vegan cream cheese, Elmlea plant double cream, Moo Free white chocolate and Lotus Biscoff spread and biscuits

• You don't have to make cheesecakes on sticks! If you'd prefer you can just add the mixture to small bowls or ramekins or make one larger cheesecake

• My ice cream moulds are very old! But these are similar; https://amzn.to/4w4a8dP

• An electric hand whisk is really needed to whip up the cheesecake filling and whipped cream. You may be able to whip it by hand with a large spoon or whisk but my arms are not strong enough for that! - https://amzn.to/3IgAt4O