Description
Indulge in delicious No-Bake Biscoff Cheesecake Cups! Easy recipe for a sweet treat. Discover it now!
Ingredients
Scale
- Lotus Biscoff biscuits (about 30)
- 2 tablespoons unsalted butter, melted
- 16 oz (2 cups) heavy cream
- 8 oz cream cheese, at room temperature
- ½ cup powdered sugar
- ½ cup Biscoff (cookie butter) spread, plus extra for topping
- 1 teaspoon vanilla extract
- Garnish: halved Biscoff cookies and reserved cookie crumbs
Instructions
- Step 1: Crush Biscoff biscuits into fine crumbs using a food processor or rolling pin. Mix crumb mixture with melted butter, reserving a few tablespoons for decoration.
- Step 2: Press about 2–3 tablespoons of the crust mixture into the bottom of each dessert cup or glass. Set aside.
- Step 3: Whip heavy cream in a bowl until stiff peaks form.
- Step 4: In another bowl, beat together cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Gently fold in the whipped cream until fully incorporated.
- Step 5: Transfer the cheesecake filling into a piping bag and pipe into each prepared cup.
- Step 6: Melt about ½ cup of Biscoff spread in the microwave until pourable. Layer melted spread over the cheesecake filling in each cup. Top with halved cookies and sprinkle with reserved crumbs.
- Step 7: Refrigerate for at least 4 hours (or overnight) until set. Serve chilled.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg