Description
These No-Bake Biscoff Cheesecake Cups combine a crunchy Lotus Biscoff biscuit base with a smooth, creamy cheesecake filling infused with Biscoff spread. Perfect for an effortless dessert, these individual cups are garnished with extra Biscoff spread and cookie halves, making them a delightful treat for any occasion without the need for oven baking.
Ingredients
Scale
Crumb Base
- 30 Lotus Biscoff biscuits
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz (2 cups) heavy cream
- 8 oz cream cheese, at room temperature
- ½ cup powdered sugar
- ½ cup Biscoff spread
- 1 teaspoon vanilla extract
Garnish
- ½ cup Biscoff spread
- 8 Biscoff cookies, cut in half
Instructions
- Prepare the Crumb Base: Crush the 30 Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with 2 tablespoons of melted unsalted butter until the mixture resembles wet sand.
- Form Base Layers: Evenly press the biscuit and butter mixture into the bottom of individual serving cups or jars to create a firm base. Refrigerate while preparing the filling to set.
- Make the Cheesecake Filling: In a mixing bowl, beat the 8 oz of cream cheese until smooth. Add the ½ cup of powdered sugar, ½ cup Biscoff spread, and 1 teaspoon vanilla extract, mixing until fully combined and creamy.
- Whip the Heavy Cream: In a separate chilled bowl, whip the 16 oz of heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, combining carefully to maintain the light, airy texture.
- Assemble the Cheesecake Cups: Spoon or pipe the cheesecake filling evenly over the chilled crumb bases in each cup. Smooth the tops with a spatula.
- Chill to Set: Refrigerate the assembled cups for at least 4 hours or preferably overnight to allow the cheesecake filling to firm up and develop flavor.
- Add Garnishes: Before serving, warm the ½ cup Biscoff spread slightly to soften and drizzle or dollop it on top of each cheesecake cup. Garnish with halves of Biscoff cookies for added texture and presentation.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Use chilled equipment and whipping cream for best whipping results.
- This dessert is best served within 2 days and kept refrigerated.
- For a lighter version, substitute heavy cream with whipped coconut cream for a dairy-free alternative.
- Adjust sweetness by varying the amount of powdered sugar according to taste.
Keywords: No-Bake, Cheesecake, Biscoff, Dessert Cups, Easy Dessert, Lotus Biscoff