I took my Biscoff Cheesecake Recipe from Ashley's Place & switched out the biscoff biscuit base for our delicious Brownies Baking Mix to make these absolutely incredible Mini Lotus Biscoff Cheesecake Brownies.
This is the perfect dessert for the holiday season coming up, for a picnic, a dinner party and a fantastic dessert to bring when you need to bring a plate. Or just as the Friday night dessert the whole family will love. They are the perfect size being mini as well.
Ingredients:
🧡 1 Packet of Bake it By Giovannellis Brownie Baking Mix
🧡 1 pack of Philadelphia Cream Cheese the block one not the tub
🧡 1/4 cup of Whipping/heavy cream
🧡 1/4 Cup + 1 Tbs of Icing Sugar
🧡 1/2 tsp of Vanilla essence
🧡 100g of Lotus Biscoff spread plus 1 spoon for melting on top
🧡 About 5-6 Lotus Biscoff biscuits crushed
How to:
🧡Make your Bake it Brownie Baking Mix as per the instructions but instead of in a tin add a about 1tbsp of batter into your cupcake moulds, I used my silicone liners from our store but you can use the paper ones too just don’t fill them too much we need space for the cheesecake
🧡 Bake in the oven for about 10 mins or until baked & let them cool completely before adding the cheesecake
🧡Add your Philadelphia, Lotus Biscoff spread, icing sugar & Vanilla into a mixing bowl & mix for about 1-2 minutes until the cream cheese is soft and all the ingredients are incorporated you can stop half way to scrape the bowl too make sure everything is incorporated
🧡 Add your cream and continue to mix for about 2-3 minutes till its beautifully incorporated and smooth
🧡 Then add about a tablespoon into each patty cupcake on top of the baked brownies
🧡 Smooth out slightly but don’t be too worried if its not completely smooth I think the rustic look is nice 🥰
🧡 Crush your lotus biscuits and sprinkle some on top of each cheescake
🧡 Pop covered into the fridge for a min of 3-4 hours until set but it’s best left overnight
🧡 Once its ready melt a heaped tsp of lotus spread in the microwave for only about 15 seconds until just melted then drizzle over the top of your cheesecakes and enjoy 😀
The cheesecake is not baked and need to be kept refrigerated so I recommend only taking them out when your going to eat them to make sure they keep their shape.
This is best eaten within about 3-4 days. I usually like to make these the day before an event or we will be eating them to make sure they are at their best. If you want to save time you can make your brownie bites ahead of time, pop them in the freezer and get them out before you are ready to fill them. Your silicone moulds can go in the freezer, fridge and oven so can be used across every part of this dessert.
If you have any questions or need any help simply send us a message or email we are always happy to help.
And if you are wondering Ashley's Place is my second baby where we share all things recipes, grocery hauls, menu planning etc you can check it out here
