Description
Delight in these creamy and decadent No-Bake Biscoff Cheesecake Cups, featuring a crunchy Biscoff biscuit base, a smooth and fluffy Biscoff-infused cream cheese filling, and a luscious Biscoff spread topping. Perfectly portioned into individual cups, these easy-to-make desserts require no baking and are chilled to set, making them an ideal treat for any occasion.
Ingredients
Scale
Base
- 30 Lotus Biscoff biscuits
- 2 tablespoons unsalted butter (melted)
Cheesecake Filling
- 16 oz heavy cream (2 cups)
- 8 oz cream cheese (at room temperature)
- 1/2 cup powdered sugar
- 1/2 cup Lotus Biscoff spread
- 1 teaspoon vanilla extract
Topping and Decoration
- 1/2 cup Lotus Biscoff spread (melted)
- 8 Lotus Biscoff cookies (cut in half)
- Reserved Biscoff biscuit crumbs
Instructions
- Make the Base: Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or a rolling pin. In a medium bowl, combine the crushed biscuit crumbs with 2 tablespoons of melted unsalted butter. Reserve a few tablespoons of this crumb mixture for later decoration.
- Form the Base in Cups: Divide the crumb mixture evenly among your dessert cups—this recipe yields approximately 8 regular-sized or up to 16 shot-sized cups. Press about 2-3 tablespoons of crumb mixture firmly into the bottom of each cup to create an even base layer. Set the cups aside.
- Whip the Cream: In a large mixing bowl, whisk the heavy cream vigorously until stiff peaks form, indicating the cream is fully whipped and stable.
- Prepare the Cheesecake Filling: In another bowl, whisk together the room-temperature cream cheese, powdered sugar, 1/2 cup Lotus Biscoff spread, and vanilla extract until the mixture is smooth and creamy. Gently fold the whipped cream into this mixture gradually, ensuring it is fully incorporated without deflating the cream.
- Assemble the Cheesecake Cups: Transfer the cheesecake filling into a large piping bag for easy and neat filling. Pipe the mixture into each dessert cup over the biscuit base to fill them.
- Add Topping and Decoration: Melt 1/2 cup of Lotus Biscoff spread in the microwave for about 20 seconds or until smooth and pourable. Spoon or pipe a thin layer of the melted spread onto the top of each cheesecake cup. Decorate by placing halved Lotus Biscoff cookies on top and sprinkle with the reserved biscuit crumbs for added texture and visual appeal.
- Chill to Set: Refrigerate the assembled cheesecake cups for at least 4 hours, allowing them to firm up and the flavors to meld. Serve these delicious desserts chilled for the best taste and texture.
Notes
- You can crush the biscuits by placing them in a sealed plastic bag and rolling with a rolling pin if you don’t have a food processor.
- Ensure the cream cheese is at room temperature for a smooth filling without lumps.
- Use chilled heavy cream for better whipping results.
- For a firmer set, refrigerate the cheesecake cups overnight.
- These cups can be stored in the refrigerator for up to 3 days.
- For easier serving, you can use shot glasses or small dessert cups.
