Description
No-Bake Biscoff Cheesecake Cups are a delightful, creamy dessert featuring a crunchy Biscoff biscuit crust and luscious cheesecake filling infused with the iconic caramelized flavors of Lotus Biscoff spread and cookies. These individual portions are perfect for entertaining or a simple indulgent treat, requiring no oven and minimal prep time.
Ingredients
Scale
Crust Ingredients
- 30 Lotus Biscoff biscuits
- 2 tablespoons unsalted butter, melted
Cheesecake Filling Ingredients
- 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
Topping
- ½ cup Lotus Biscoff spread (for melting)
- 8 Lotus Biscoff cookies, cut in half
- Reserved Biscoff biscuit crumbs for garnish
Instructions
- Make the Base: Crush the 30 Lotus Biscoff biscuits into fine crumbs using a food processor or rolling pin. In a medium bowl, combine the biscuit crumbs with 2 tablespoons of melted unsalted butter. Reserve a small amount of this crumb mixture for decoration later.
- Form the Crust: Divide the crumb mixture evenly among 8 cups, adding about 2-3 tablespoons to each. Press the crumbs down firmly to create an even, compact base layer. Set the assembled cups aside.
- Whip the Cream: In a large bowl, whip 16 oz (2 cups) heavy cream using a whisk or electric mixer until stiff peaks form, indicating the cream is fully aerated and holds shape.
- Prepare the Cheesecake Filling: In a separate bowl, whisk together 8 oz room temperature cream cheese, ½ cup powdered sugar, ½ cup Lotus Biscoff spread, and 1 teaspoon vanilla extract until smooth and creamy. Gradually fold the whipped cream into the cream cheese mixture, mixing carefully until fully combined and fluffy.
- Assemble the Cheesecake Cups: Transfer the cheesecake mixture into a large piping bag for neat filling. Pipe the creamy filling into each prepared cup over the biscuit crust, filling them evenly.
- Add Toppings: Melt ½ cup Lotus Biscoff spread in the microwave for about 20 seconds or until liquid. Spoon or drizzle a thin layer of the melted spread on top of each filled cup. Decorate with halves of 8 Biscoff cookies and sprinkle with the reserved biscuit crumbs for a crunchy garnish.
- Chill: Refrigerate the assembled cheesecake cups for at least 4 hours, or until firm and set. Serve chilled for a rich and satisfying dessert experience.
Notes
- Ensure the cream cheese is at room temperature for easier mixing and a smoother filling.
- Press the biscuit crumbs firmly to help create a sturdy crust that holds the cheesecake filling well.
- Use a piping bag to fill the cups neatly and avoid mess.
- These cheesecake cups should be kept refrigerated and consumed within 3 days for the best taste and texture.
- For a lighter version, substitute heavy cream with whipped topping, but it may affect texture.
- You can make mini versions by using smaller cups, which yield about 16 servings.
