Biscoff Cheesecake Cups
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I made these on the weekend for my daughter's Bridal Shower along with others that I will also post. All of them were a huge success.
It only takes 7 ingredients to make these heavenly and decadent Lotus Biscoff cheesecake cups.
Serves 6
Prep time 25 mins + 2 hours fridge time
I've added the other desert cup recipes I made in another post
Pulse Biscoff cookies in a food processor or blender until finely crumbled.
Step 2
Add Biscoff cookie crumbs to a bowl and mix in melted butter. Set aside and prepare the cream cheese mixture.
Step 3
In a large bowl, combine cream cheese and Biscoff cookie spread until smooth.
Step 4
Using a hand mixer or a stand mixer fitted with a whisk attachment whip the heavy cream, icing sugar, and vanilla extract over medium-high speed until medium peaks form.
Step 5
Using a spatula, gently fold whipped cream into the cream cheese mixture.
Step 6
Divide the Biscoff buttery crust mixture between 6 cups.
Step 7
Adding a layer of cheesecake filling over the cookie crust.
Step 8
Add another cookie crumb layer on top of the cream cheese layer. Top with cookie crumbs,
Step 9
Melt Biscoff spread in microwave in a small dish . Around 25 seconds or until a poring consistency. Drizzle on top of desert . Chill for at least 1 hour before serving.
Biscoff is available in all supermarkets
It only takes 7 ingredients to make these heavenly and decadent Lotus Biscoff cheesecake cups.
Serves 6
Prep time 25 mins + 2 hours fridge time
I've added the other desert cup recipes I made in another post
INGREDIENTS
- 15 Lotus Biscoff cookies + 2 more for topping
- 1/4 cup Biscoff spread + more for topping
- 225g cream cheese, softened to room temperature
- 2 tablespoons butter, melted
- 1 cup thickened cream
- 1 teaspoon vanilla extract
- 2 tablespoons icing sugar
INSTRUCTIONS
Step 1Pulse Biscoff cookies in a food processor or blender until finely crumbled.
Step 2
Add Biscoff cookie crumbs to a bowl and mix in melted butter. Set aside and prepare the cream cheese mixture.
Step 3
In a large bowl, combine cream cheese and Biscoff cookie spread until smooth.
Step 4
Using a hand mixer or a stand mixer fitted with a whisk attachment whip the heavy cream, icing sugar, and vanilla extract over medium-high speed until medium peaks form.
Step 5
Using a spatula, gently fold whipped cream into the cream cheese mixture.
Step 6
Divide the Biscoff buttery crust mixture between 6 cups.
Step 7
Adding a layer of cheesecake filling over the cookie crust.
Step 8
Add another cookie crumb layer on top of the cream cheese layer. Top with cookie crumbs,
Step 9
Melt Biscoff spread in microwave in a small dish . Around 25 seconds or until a poring consistency. Drizzle on top of desert . Chill for at least 1 hour before serving.
Biscoff is available in all supermarkets
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