Delightful, bite‑sized cheesecake filled cones infused with Lotus Biscoff’s beloved spiced flavor. Tart, creamy and perfectly portable—ideal for parties or a quick indulgence.

Why You’ll Love This Recipe

No‑bake ease: No need for the oven—just chill and serve.
Lotus Biscoff flair: Caramel‑spiced cookies and creamy Biscoff spread shine in every bite
Portable & festive: Perfect handheld treats—no plate needed!

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Lotus Biscoff biscuits (crushed)
Melted butter
Block Philadelphia‑style cream cheese
Whipping (heavy) cream
Icing sugar
Vanilla extract
Lotus Biscoff spread
Optional: extra crushed Lotus biscuits for topping

directions

Crush the biscuits – Either in a bag with a rolling pin or use a food processor until fine Keep calm and eat ice cream+8Ashley’s Place+8Reddit+8Reddit+2sweetkitchencravings.com+2The Little Blog Of Vegan+2.
Make the crust – Mix crushed biscuits with melted butter; press about 1 Tbsp into the bottom of each cone or liner.
Blend filling – Beat cream cheese, icing sugar, vanilla, and Biscoff spread until smooth; add cream and continue until fluffy Facebook+11Ashley’s Place+11The Little Blog Of Vegan+11.
Assemble – Spoon or pipe the cheesecake filling on top of the crust in each cone or liner.
Chill – Refrigerate for at least 3–4 hours, or preferably overnight, until set sweetkitchencravings.com.
Finish & serve – Melt a teaspoon of Biscoff spread, drizzle over each cheesecake, and sprinkle with extra biscuit crumbs YouTube+12Ashley’s Place+12sweetkitchencravings.com+12.

Servings and timing

Servings: Yields approximately 12 mini cones (or cupcake‑liner cheesecakes).
Prep: 15–20 minutes
Chill time: 3–4 hours minimum; overnight best for firmest texture

Variations

Vegan: Use dairy‑free cream cheese, plant‑based cream and margarine to create a no‑bake vegan version
Decadent topping: Top with a swirl of whipped cream and half a Lotus biscuit.
Baked style: Press fillings into paper‑lined muffin cups and bake for 13–15 minutes at 175 °C for a firmer, baked variant

storage/reheating

Fridge: Store covered in an airtight container for up to 5 days
Freezer: Freeze for up to 3–6 months; thaw overnight in the fridge before enjoying.
Best served chilled—no reheating needed.

FAQs

What size cones should I use?

Mini waffle or sugar cones are ideal; cupcake liners in a muffin tin also work well.

Can I bake them instead of chilling?

Yes—bake in a muffin tin lined with liners at 175 °C for about 13–15 minutes, then cool before topping

What if I don’t have heavy cream?

You can substitute equal parts whipped topping or crème fraîche for similar results.

How can I prevent soggy cones?

Chill crusts fully before adding filling. Serving immediately after removal from fridge helps maintain crisp texture.

Can I make them gluten-free?

Yes—use gluten‑free speculoos-style cookies for the crust and filling.

How much Biscoff spread do I need?

About 90 g for the filling and an extra teaspoon per cone for drizzling sweetkitchencravings.com+1The Floral Apron+1Reddit+3The Little Blog Of Vegan+3sweetkitchencravings.com+3.

How do I store leftover cheesecakes?

Keep in an airtight container in the fridge (up to 5 days); freeze for longer storage sweetkitchencravings.com.

Can I prepare ahead for a party?

Absolutely—make them the day before and chill overnight for best texture.

Will the cones stay crispy?

Best enjoyed soon after removing from fridge; prolonged contact with moisture may soften them.

Can I add toppings?

Yes—drizzle with melted chocolate/Biscoff spread, add whipped cream, crushed cookies, nuts or a whole Lotus biscuit.

Conclusion

These Mini Lotus Cheesecake Cones offer no‑fuss elegance with creamy, spiced flavors in every bite. Whether served at fancy gatherings or as quick treats, they’re certain to impress. Try the vegan version or a baked twist for variety, and always serve chilled for maximum enjoyment