Mini Lotus Biscoff Cheesecake Brownies
How to Make Mini Lotus Biscoff Cheesecake Brownies: The Perfect Summer Dessert!
Looking for a dessert that’s guaranteed to impress? These Mini Lotus Biscoff Cheesecake Brownies are everything you need for a crowd-pleasing treat this summer! They’re easy to make, utterly delicious, and the perfect size for picnics, dinner parties, or just a cozy Friday night dessert with the family.
The combination of rich 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 those warm summer days when you want a sweet treat without turning on the oven for too long. 🌞
Ingredients You’ll Need
Here’s everything required to create these delightful bites:
🧡 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
Step-by-Step Instructions
1. Bake the Brownie Base
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.
2. Make the Cheesecake Filling
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.
3. Assemble the Cheesecake Brownies
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!
4. Add the Finishing Touches
Sprinkle crushed Lotus Biscoff biscuits over each mini cheesecake.
Refrigerate for at least 3-4 hours, or preferably overnight, to set.
5. Serve and Enjoy
Before serving, melt a spoonful of Biscoff spread in the microwave (15 seconds is plenty) and drizzle over the cheesecakes.
Tips for Making Mini Cheesecake Brownies
Keep Them Cool: These no-bake cheesecakes are best served straight from the fridge to maintain their shape and creamy texture.
Make Ahead: Bake the brownie bases ahead of time and freeze them. Simply thaw and fill when you’re ready to assemble saving you time in the kitchen!
Silicone Molds: Our reusable silicone molds are perfect for this recipe. They’re oven, fridge, and freezer-safe, making the process seamless.
Why You’ll Love This Recipe
These Mini Lotus Biscoff Cheesecake Brownies are more than just a dessert—they’re a memory-maker! Whether you’re hosting a summer BBQ, enjoying a family picnic, looking for an after dinner dessert or looking for the perfect contribution to a bring a plate event, these delicious bite sized goodies will be the star of the show.
With their chilled, creamy cheesecake layer and delicious brownie base, they’re a perfect way to end any meal.
Frequently Asked Questions
Q: How long will these mini cheesecakes last?
A: They’re best enjoyed within 3-4 days. Store them covered in the fridge for freshness.
Q: What if I don’t have silicone molds?
A: No problem you can use paper cupcake liners, but we recommend silicone for easy removal and eco-friendliness.
Get Baking!
Ready to try this irresistible summer dessert? Grab your Bake It By Giovannellis Brownie Baking Mix and whip up these Mini Lotus Biscoff Cheesecake Brownies today!
Got questions or need a hand? Drop us a message—we’d love to help!
🌟 Don’t forget to tag us on social media with your creations! @bakeitbygiovannellis & #bakeitbygiovannellis
