No Bake Lotus Biscoff Cheesecake Cups
Jay
Cheesecake filling, Biscoff cookies cookies, Biscoff spread, and whipped cream combine to create this incredible individual dessert which your family will love!
Prep Time 15 minutes mins
Resting time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Servings 8 Servings
Calories
5 Oz Tall Square Clear Plastic Dessert cups
10-15 lotus Biscoff biscuits crushed 8 oz. cream cheese at room temperature 1 ¼ cup heavy cream cold 1 teaspoon vanilla extract or vanilla bean paste ½ cup powder sugar ¾ cup lotus biscoff butter spread Toppings: ½ cup lotus biscoff butter spread melted 6 lotus Biscoff biscuits, crushed crushed
Make the Cheesecake Filling Using an electric mixer, whip the cream cheese until soft. Add Lotus Biscoff spread, and whip until smooth. Set aside.
In another mixing bowl, whip together heavy whipping cream, vanilla extract, and powdered sugar until soft peaks forms.
Gradually add the whipped heavy cream into the cream cheese mixture and fold until fully incorporated.
Add the mixture to a piping bag and carefully pour about ¼ cup of the mixture into the prepared cups.
Melt ½ cup of Lotus Biscoff spread in the microwave for 20 seconds and place it in a piping bag.
Top the cups with a thin layer of melted Lotus Biscoff spread and more lotus biscuit crumbs.
Refrigerate for at least 4 hours until cheesecake firms ups. Serve chilled.