It only takes 7 ingredients to make these heavenly and decadent Lotus Biscoff cheesecake cups. Packed with the caramelized and spicy flavor of Biscoff cookies and layered with rich Biscoff whipped cream, these cheesecake cups are the ultimate treat for any occasion!
About This Recipe
Indulgent, rich, and sweet no-bake Lotus Biscoff Cheesecake cups, perfect for true Biscoff lovers! Seven simple ingredients are all you need for a luscious and gorgeous to-serve no-bake dessert. You can make it ahead of time and simply take it out from the fridge when it’s time to serve.
Why You Will Love This Recipe
- Full of Biscoff flavor: These cheesecake cups with a buttery Biscoff cookie crust layered up with creamy and rich mousse-like cookie-flavored filling are guaranteed to be a crowd-pleaser.
- Easy to make: One of the reasons I love no-bake desserts is their simple recipe. They can be whipped up in no time and served in small glass or disposable plastic cups.
- Uses pantry ingredients: This recipe is incredibly easy to make and you can find all the ingredients already in your kitchen.
What You Need To Make Lotus Biscoff Cheesecake Cups
- Biscoff cookies: Biscoff cookies are crunchy, sweet, and mildly spicy. When crushed and mixed with melted butter, these cookies make a perfect crust for cheesecake.
- Biscoff cookie spread: For this recipe, I have used Biscoff cookie spread. Feel free to use other cookie butter brands.
- Cream cheese: For the best results use full-fat bricks of cream cheese.
- Heavy cream: The heavy cream gives a nice smoothness and creamy texture to the cheesecake.
- Vanilla extract: Vanilla adds sweetness and flavor.
- Powdered sugar: Powdered sugar blends perfectly into cream cheese and adds sweetness to the filling.
Step-by-Step Instructions
- Make the crust: Pulse Biscoff cookies in a food processor or blender until finely crumbled. Add Biscoff cookie crumbs to a bowl and mix in melted butter. Set aside and prepare the cream cheese mixture.
- Make the cheesecake filling: In a large bowl, combine cream cheese and Biscoff cookie spread until smooth. Using a hand mixer or a stand mixer fitted with a whisk attachment whip the heavy cream, powdered sugar, and vanilla extract over medium-high speed until medium peaks form. Using a spatula, gently fold whipped cream into the cream cheese mixture.
- Assemble cheesecake: Divide the Biscoff buttery crust mixture between 6 cups. Pipe a layer of cheesecake filling over the cookie crust. Add another cookie crumb layer on top of the cream cheese layer. Top with cookie crumbs, cream cheese filling, or whipped cream. Drizzle with extra melted cookie butter. Chill for at least 1 hour before serving.
How Should I Store These Cheesecakes?
Lotus Biscoff Cheesecake Cups can be stored, covered, and refrigerated, for about 3 days.
Did you like the Lotus Biscoff cheesecake cups recipe? Try my Biscoff mug cake recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes
Ingredients
- 15 Lotus Biscoff cookies + more for topping
- 1/4 cup Biscoff cookie spread + more for topping
- 8 oz full-fat cream cheese, softened to room temperature
- 2 tablespoons butter, melted
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
Instructions
Step 1
Pulse Biscoff cookies in a food processor or blender until finely crumbled.
Step 2
Add Biscoff cookie crumbs to a bowl and mix in melted butter. Set aside and prepare the cream cheese mixture.
Step 3
In a large bowl, combine cream cheese and Biscoff cookie spread until smooth.
Step 4
Using a hand mixer or a stand mixer fitted with a whisk attachment whip the heavy cream, powdered sugar, and vanilla extract over medium-high speed until medium peaks form.
Step 5
Using a spatula, gently fold whipped cream into the cream cheese mixture.
Step 6
Divide the Biscoff buttery crust mixture between 6 cups.
Step 7
Pipe a layer of cheesecake filling over the cookie crust.
Step 8
Add another cookie crumb layer on top of the cream cheese layer. Top with cookie crumbs, cream cheese filling, or whipped cream.
Step 9
Drizzle with extra melted cookie butter. Chill for at least 1 hour before serving.
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