Description
Indulge in these creamy and dreamy Mini Biscoff Cheesecake Cups, perfect for cozy evenings with a nostalgic twist.
Ingredients
Scale
- 250 g Lotus Biscoff biscuits
- 1 cup cream cheese, room temperature
- ¾ cup Lotus Biscoff spread, room temperature
- 1 ⅓ cup cold heavy cream
- ½ cup powdered sugar
- 1 pack vanilla sugar or 1 tsp vanilla extract
- ¼ cup Lotus Biscoff spread for drizzling
Instructions
- Crumble the Lotus Biscoff biscuits using a food processor. Scoop 1 tablespoon of crumbs into each cup and flatten the layer with the bottom of an extra cup.
- Whip together the cream cheese and Lotus Biscoff spread in a large bowl until well blended.
- Whip the cold heavy cream, powdered sugar, and vanilla in a separate bowl until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Pipe a thick layer of the cheesecake mixture into each cup over the Biscoff crumble, filling them generously.
- Drizzle melted Lotus Biscoff spread on top of each cheesecake cup for decoration.
Notes
These mini cheesecakes can be made a day in advance. Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 16g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg