No Bake Lotus Biscoff Cheesecake Cups
Cheesecake filling, Biscoff cookies cookies, Biscoff spread, and whipped cream combine to create this incredible individual dessert which your family will love!
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Equipment
5 Oz Tall Square Clear Plastic Dessert cups
Ingredients
- 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
Instructions
Make the crust:
- Pulse the cookies in a food processor until finely crushed. Divide evenly between 8 serving cups (about one tablespoon per serving cup).
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.