Description
Creamy Mini Biscoff Cheesecake Cups that are no-bake, full of flavor, and perfect for sharing or indulging on your own.
Ingredients
Scale
- 1 pack (250 g) Lotus Biscoff biscuits
- 1 cup cream cheese, at room temperature
- ¾ cup Lotus Biscoff spread, at room temperature
- 1 ⅓ cup cold heavy cream
- ½ cup powdered sugar
- 1 pack of vanilla sugar (or 1 tsp vanilla extract)
- ¼ cup Lotus Biscoff spread for topping
Instructions
- Crush the Biscoff biscuits in a food processor until fine crumbs form.
- Scoop 1 tbsp of crumbs into each mini cheesecake cup and flatten with the bottom of an extra cup.
- Whip the cream cheese and Lotus Biscoff spread together until smooth.
- In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until combined.
- Pipe the cheesecake mixture into each cup on top of the crumb layer.
- Melt the additional Lotus Biscoff spread and drizzle over the top of each cup to finish.
Notes
Make these cups a day in advance for optimal flavor. Store them in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake cup
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg