Prepare the muffin tin by placing parchment papers on the bottom.

Crust: In a chopper, add the lotus biscuits and crush into fine powder.

Add melted butter to the cookie powder and mix well.

Divide the powder into the muffin tins and press firmly using a spoon to form a compact crust.

Place the tin in the refrigerator until needed.

Filling: Melt the white chocolate and allow to come down to room temperature.

Meanwhile, whip the whipping cream until soft peaks form.

Add the cream cheese and whip again until well combined. Avoid overmixing at this stage otherwise the whipped cream will turn into butter.

Add melted chocolate and mix until just combined.

Take the muffin tin out of the fridge and pour the cream cheese mixture in each mould. Transfer it back to the refrigerator and keep it there for 5-6 hours.

Now melt the lotus spread in microwave until thin consistency is achieved.

Take out the mini cheesecakes out of the moulds using the techniques I have shown in my video below, and pour lotus spread on top.

Enjoy!