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Author:
daniascuisine
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Addicting Lotus Biscoff Cheesecake Cups
Impress your guests with these irresistible mini Lotus Biscoff cheesecake cups. This no-bake recipe yields approximately 30 individual 60mL cheesecake cups, featuring a crunchy Biscoff biscuit base, a creamy Biscoff-infused cheesecake filling, and an optional garnish. Perfect for parties or a delightful treat.
#Cheesecake
#Biscoff
#No-Bake
#Mini
#Dessert
#Party Food
#Easy
Finished Mini Biscoff Cheesecake Cups
Recipe Information
20m
Prep Time
0m
Cook Time
2h 20m
Total Time
30
Servings
Easy
Dessert
English
Nutrition (per serving)
143
Calories
1g
Protein
10g
Carbs
10g
Fat
Cheesecake mixture piped into cups
Ingredients
Servings: 30
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Creamy Biscoff cheesecake filling
Instructions
0/9 completed
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- Crumble the entire pack of Lotus Biscoff biscuits using a food processor until fine crumbs are formed.2m
Preview2mPreviewCrumble the entire pack of Lotus Biscoff biscuits using a food processor until fine crumbs are formed. - Scoop about 1 tablespoon of Biscoff crumbs into the bottom of each mini cup (approximately 30 cups, 60mL each).3m
Preview3mPreviewScoop about 1 tablespoon of Biscoff crumbs into the bottom of each mini cup (approximately 30 cups, 60mL each). - Flatten the crumb layer firmly using the bottom of an extra cup or a small tamper to create a compact biscuit base.2m
Preview2mPreviewFlatten the crumb layer firmly using the bottom of an extra cup or a small tamper to create a compact biscuit base. - In a large bowl, whip together the room temperature cream cheese and Lotus Biscoff spread until the mixture is smooth and well combined.3m
Preview3mPreviewIn a large bowl, whip together the room temperature cream cheese and Lotus Biscoff spread until the mixture is smooth and well combined. - In a separate medium bowl, whip the cold heavy cream until soft peaks form. Be careful not to over-whip it into butter.2m
Preview2mPreviewIn a separate medium bowl, whip the cold heavy cream until soft peaks form. Be careful not to over-whip it into butter. - Gently fold the whipped heavy cream into the cream cheese and Biscoff spread mixture until just combined. Do not overmix to maintain the airy texture.2m
Preview2mPreviewGently fold the whipped heavy cream into the cream cheese and Biscoff spread mixture until just combined. Do not overmix to maintain the airy texture. - Pipe or spoon the cheesecake filling over the Biscoff crumb base in each prepared cup, filling them to the top.5mPreview5mPreviewPipe or spoon the cheesecake filling over the Biscoff crumb base in each prepared cup, filling them to the top.
- Refrigerate the cheesecake cups for at least 2-4 hours, or preferably overnight, until they are firmly set.2hPreview2hPreviewRefrigerate the cheesecake cups for at least 2-4 hours, or preferably overnight, until they are firmly set.
- Optionally, garnish with additional Biscoff crumbs, a drizzle of melted Biscoff spread, or a mini Biscoff biscuit before serving.1m
Preview1mPreviewOptionally, garnish with additional Biscoff crumbs, a drizzle of melted Biscoff spread, or a mini Biscoff biscuit before serving.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
