Description
These no-bake Lotus Biscoff cheesecake cups are creamy, rich, and layered with spiced cookie crumbs and a smooth caramel-like topping. Perfect for make-ahead entertaining or a quick and elegant dessert.
Ingredients
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10–15 Lotus Biscoff biscuits, crushed
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8 oz cream cheese, softened
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1¼ cup cold heavy whipping cream
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1 tsp vanilla extract or vanilla bean paste
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½ cup powdered sugar
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¾ cup Lotus Biscoff spread
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½ cup Biscoff spread (for topping), melted
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6 Biscoff biscuits, crushed (for garnish)
Instructions
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Crush Biscoff biscuits and divide among 8 dessert cups.
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Whip softened cream cheese until smooth. Mix in ¾ cup Biscoff spread.
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In a separate bowl, whip heavy cream with vanilla and powdered sugar until soft peaks form.
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Fold whipped cream into the cream cheese mixture.
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Pipe about ¼ cup of the filling into each cup.
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Melt ½ cup Biscoff spread and spoon over each cup.
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Garnish with crushed Biscoff biscuits.
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Chill for at least 4 hours or overnight. Serve chilled.
Notes
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For extra crunch, don’t add the top cookie garnish until right before serving.
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You can make these up to 2 days in advance and refrigerate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Fusion