Description
No-Bake Lotus Biscoff Cheesecake Cups: A Decadent Dessert Delight
Ingredients
Scale
- For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup Biscoff spread
- For the Crust:
- 1 1/2 cups Lotus Biscoff cookies (crushed)
- 1/4 cup unsalted butter (melted)
- For Topping:
- Additional Biscoff cookies (for garnish)
- Whipped cream (optional)
- Substitutions:
- Cream Cheese: Use mascarpone for a different flavor and texture.
- Biscoff Spread: Almond or peanut butter can be used for an alternative flavor.
Instructions
- In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until the crumbs are well coated.
- Spoon the mixture into the bottom of serving cups or glasses, pressing down firmly to create an even layer.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add the Biscoff spread and fold gently until the mixture is smooth and creamy.
- Spoon the cheesecake filling over the crust layer in each cup, filling them to the top.
- Smooth the tops with a spatula or the back of a spoon.
- Cover the cups with plastic wrap and refrigerate for at least 2 hours to allow the cheesecake to set.
- Before serving, top with additional Biscoff cookies and a dollop of whipped cream if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Belgian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Lotus Biscoff Cheesecake, No-Bake Cheesecake, Dessert Cups