Description
These No-Bake Biscoff Cheesecake Cups are a delightful and creamy dessert featuring the irresistible caramelized flavor of Lotus Biscoff biscuits and spread. Perfect for warm days or when you want an easy yet impressive treat, these cheesecake cups are no-bake and require minimal effort while producing rich, individual servings that are both luscious and crunchy.
Ingredients
Crust
- 30 Lotus Biscoff biscuits
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz heavy cream (2 cups)
- 8 oz cream cheese, at room temperature
- ½ cup powdered sugar
- ½ cup Lotus Biscoff spread
- 1 teaspoon vanilla extract
Toppings and Decoration
- ½ cup Lotus Biscoff spread (for melting)
- 8 Lotus Biscoff cookies, cut in half
- Reserved cookie crumbs from the crust mixture
Instructions
- Make the Base: Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or rolling pin. In a medium bowl, mix the biscoff crumbs with 2 tablespoons of melted unsalted butter until well combined. Reserve a few tablespoons of this mixture for decoration later.
- Prepare Cups: Divide the crumb mixture evenly among your dessert cups (this recipe yields about 8 regular-sized or 16 smaller shot-sized cups). Press about 2-3 tablespoons of crumbs into the base of each cup to form an even layer. Set the cups aside.
- Whip Cream: In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form, ensuring the cream is light and fluffy.
- Make Cheesecake Filling: In another bowl, whisk together the room-temperature cream cheese, powdered sugar, ½ cup Lotus Biscoff spread, and vanilla extract until smooth and creamy. Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated, creating a light and airy filling.
- Assemble Cheesecake Cups: Transfer the cheesecake filling into a large piping bag for easy filling. Pipe the creamy mixture over the biscuit base in each dessert cup, filling them generously. Melt ½ cup Lotus Biscoff spread in the microwave for about 20 seconds or until smooth and pourable. Spread a thin layer of melted biscoff on top of each cheesecake cup.
- Decorate: Garnish each cup with halves of Lotus Biscoff cookies placed on top, then sprinkle with the reserved cookie crumbs to add texture and visual appeal.
- Chill: Refrigerate the assembled cups for at least 4 hours to allow the cheesecake to fully set and firm up. Serve chilled for the best taste and texture experience.
Notes
- Ensure the cream cheese is at room temperature for smooth mixing without lumps.
- Use a piping bag or a zip-lock bag with a corner cut off for neat filling.
- You can adjust the amount of biscoff spread for a more or less intense flavor based on preference.
- These cups can be stored in the refrigerator for up to 3 days.
- For a firmer crust, press the biscuit crumbs firmly into the cups and chill briefly before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
