These Mini Lotus Biscoff Cheesecake Brownies are the ultimate indulgence. Baked into individual portions, they’re the perfect handheld goodie for parties, picnics or whenever you want a little something sweet. You get the best of all worlds in each bite: chocolate, lotus, and a silky cheesecake layer. A crowd-pleaser that’s surprisingly easy to make.
Mini Lotus Biscoff Cheesecake Brownies
Mini Lotus Biscoff Cheesecake Brownies Bites
Ashley’s Place
12
15 minutes
15 minutes
Australian
Dessert
The combination of delicious brownie, creamy cheesecake, and Lotus Biscoff flavours is simply irresistible. Plus, these mini desserts stay cool and fresh in the fridge, making them ideal for making ahead for your parties. We use the Bake it by Giovannelli's Brownies Baking Mix for these (my business) for these to make a super easy brownie. You can use Ash10 at the checkout.
Ingredients
- 🧡 1 Packet of Bake It By Giovannellis Brownie Baking Mix
- 🧡 1 block of Philadelphia Cream Cheese (not the tub version)
- 🧡 1/4 cup of Whipping/Heavy Cream
- 🧡 1/4 cup + 1 tbsp of Icing Sugar
- 🧡 1/2 tsp of Vanilla Essence
- 🧡 100g of Lotus Biscoff Spread, plus 1 spoon for drizzling
- 🧡 5-6 Lotus Biscoff Biscuits, crushed
Directions
Prepare the Brownie Baking Mix as per the package instructions. Spoon about 1 tablespoon of batter into cupcake molds (we recommend using our reusable silicone liners for easy cleanup). Bake at the recommended temperature for 10 minutes or until just set, this will depend on how big you make these. Allow to cool completely before adding the cheesecake layer.
Combine cream cheese, Biscoff spread, icing sugar, and vanilla essence in a mixing bowl. Beat on medium speed for 1-2 minutes until smooth. Add the whipping cream and mix for an additional 2-3 minutes until fluffy and fully incorporated.
Add about 1 tablespoon of the cheesecake mixture onto each cooled brownie base. Smooth the tops with a spoon or leave them slightly rustic it’s all part of the charm!
Sprinkle crushed Lotus Biscoff biscuits over each mini cheesecake. Refrigerate for at least 3-4 hours, or preferably overnight, to set.
Before serving, melt a spoonful of Biscoff spread in the microwave (15 seconds is plenty) and drizzle over the cheesecakes