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No Bake Lotus Biscoff Cheesecake Cups Recipe

No Bake Lotus Biscoff Cheesecake Cups Recipe
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★★★★★

5.3 from 21 reviews

Delight in these creamy and indulgent No Bake Lotus Biscoff Cheesecake Cups, combining the rich flavor of Lotus Biscoff spread and biscuits with a velvety no-bake cheesecake filling. Perfect for an easy dessert that requires no oven time but delivers maximum taste with a deliciously crunchy base and smooth, airy topping.

Ingredients

Scale

Crust

  • 10–15 Lotus Biscoff biscuits, crushed

Cheesecake Filling

  • 8 oz. cream cheese, at room temperature
  • ¾ cup Lotus Biscoff butter spread
  • 1 ¼ cup heavy cream, cold
  • 1 tsp vanilla extract or vanilla bean paste
  • ½ cup powdered sugar

Topping

  • ½ cup Lotus Biscoff butter spread, melted
  • 6 Lotus Biscoff biscuits, crushed

Instructions

  1. Make the crust: Pulse the Lotus Biscoff biscuits in a food processor until finely crushed. Divide the crushed cookies evenly among 8 serving cups, approximately one tablespoon per cup, creating an even layer at the bottom.
  2. Prepare the cheesecake filling: Using an electric mixer, whip the cream cheese until it becomes soft and smooth. Add the ¾ cup of Lotus Biscoff butter spread and continue whipping until fully incorporated and smooth.
  3. Whip the cream mixture: In a separate bowl, whip the cold heavy cream together with the vanilla extract and powdered sugar until soft peaks form, ensuring a light and fluffy texture.
  4. Combine mixtures: Gently fold the whipped heavy cream into the cream cheese and Biscoff mixture until fully combined, maintaining a light and airy consistency.
  5. Assemble the cheesecake cups: Transfer the cheesecake mixture into a piping bag for easy pouring. Pipe about ¼ cup of the filling into each prepared cup over the biscuit crust layer.
  6. Add the topping: Melt ½ cup of Lotus Biscoff butter spread in the microwave for 20 seconds, then put it into a piping bag. Pipe a thin layer of the melted spread over the cheesecake filling in each cup. Sprinkle the crushed Lotus Biscoff biscuits on top as garnish.
  7. Chill and set: Refrigerate the assembled cheesecake cups for at least 4 hours or until firm. Serve chilled for the best texture and flavor.

Notes

  • Make sure the cream cheese is at room temperature for a smooth filling without lumps.
  • Use cold heavy cream for better whipping results and light texture.
  • If you don’t have a piping bag, you can gently spoon the filling and melted Biscoff spread into the cups.
  • For a firmer crust, press the crushed biscuits tightly into the bottom of the cups.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Can be adapted to smaller or larger serving sizes by adjusting ingredient quantities proportionally.

Nutrition

Keywords: Lotus Biscoff, cheesecake cups, no bake dessert, easy cheesecake, creamy dessert, Lotus spread, biscuit crust

Find it online: https://flavorsbymaya.com/no-bake-lotus-biscoff-cheesecake-cups-recipe/