No Bake Lotus Biscoff Cheesecake Cups Recipe
Delight in these no-bake Lotus Biscoff Cheesecake Cups featuring a velvety cream cheese filling combined with whipped heavy cream and the signature spiced sweetness of Lotus Biscoff spread, all layered over a crunchy Biscoff biscuit crust. Quick to assemble and perfect for a cool, indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake, assembling
- Cuisine: International
- Diet: Vegetarian
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 cups 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 (for garnish)
Instructions
- Make the crust: Pulse the 10-15 Lotus Biscoff biscuits in a food processor until finely crushed. Divide the crumbs evenly among 8 serving cups, about one tablespoon per cup, pressing lightly to form the crust base.
- Prepare the cheesecake filling: Using an electric mixer, whip the room temperature cream cheese until smooth and soft. Add ¾ cup Lotus Biscoff spread and continue whipping until fully combined and creamy.
- Whip the cream: In a separate bowl, whip the cold heavy cream, vanilla extract, and powdered sugar together until soft peaks form, indicating perfect consistency.
- Combine mixtures: Gradually fold the whipped cream into the cream cheese and Biscoff mixture carefully, preserving the airy texture until fully incorporated.
- Fill the cups: Transfer the creamy filling to a piping bag and pipe approximately ¼ cup into each prepared cup over the crust layer.
- Add the melted Biscoff layer: Melt the ½ cup Lotus Biscoff spread in the microwave for about 20 seconds until smooth. Pour it into a piping bag and drizzle a thin layer over the cheesecake filling in each cup.
- Garnish and chill: Sprinkle additional crushed Lotus Biscoff biscuits on top for crunch and visual appeal. Refrigerate the cups for at least 4 hours or until the cheesecake is firm and fully set.
- Serve: Serve chilled for a sweet, creamy dessert with a delightful crunch.
Notes
- For best results, ensure cream cheese is fully softened before mixing to avoid lumps.
- Cold heavy cream whips better, so keep it refrigerated until just before whipping.
- Use a piping bag to neatly fill the cups and layer the melted Biscoff butter spread for professional presentation.
- This dessert can be made up to 24 hours in advance and refrigerated.
- Optional: Garnish with whipped cream or a whole Lotus Biscoff biscuit for extra flair.
Nutrition
- Serving Size: 1 cup (approx. 120g)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: no bake cheesecake, Lotus Biscoff, Biscoff cheesecake cups, easy dessert, no oven dessert, creamy dessert, Lotus spread recipe
