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White Chocolate & Lotus Cheesecake Bites

These luscious White Chocolate & Biscoff Cheesecake bites make an amazing dessert for anytime of the year. 


For the Base:

  • 150 grams Lotus Biscuits
  • 60 grams melted butter

For the cheesecake layer:

  • 100 grams white chocolate melted and cooled (See notes*)
  • 250 grams cream cheese at room temperature
  • 40 grams castor sugar
  • 1 tsp vanilla essence
  • 150 ml heavy whipping cream
  • 100 grams Lotus Biscoff spread plus more for topping


To make the crust:

  • In a food processor, crush the biscuits.
  • Pour melted butter into it and mix well.

To make the cheesecake layer:

  • Melt the white chocolate and let it cool.
  • Meanwhile whip together cream cheese, sugar and vanilla for 2 minutes.
  • Pour the cooled melted chocolate and whisk it up.
  • Pour whipping cream and whisk well until it turns stiff.
  • Add lotus biscoff and fold it in to create swirls. Do not mix completely.
  • In a botton removable mini cheesecake pan, or in a 6 inch round pan, Add lotus biscuit crumbs and press at the bottom.
  • Pour the cheesecake layer on top.
  • Refrigerate it for 24 hours.
  • Once set, pour melted Lotus spread on top. (heat the spread in oven for 30 seconds)
  • Refrigerate for half an hour more and serve.


When melting white chocolate, do not heat it at once in the microwave oven. By doing so, the chocolate will harden and won't melt again. Heat it with 20 second bursts, mix with spoon after each 20 seconds and heat again until it gets melted completely. Melting the chocolate in a double boiler would work well too.