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Lotus Biscoff Cheesecake Cups

Creamy and rich Lotus Biscoff Cheesecake Cups boast a buttery cookie crust, silky cheesecake filling, and a glossy Biscoff topping, perfect for any occasion.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 8 cups
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust Layer
  • 2 cups Lotus Biscoff biscuits, crushed
  • 5 tablespoons melted butter
For the Cheesecake Filling
  • 8 ounces cream cheese, softened Ensure it's softened to avoid lumps.
  • 1 cup heavy whipping cream Whipped separately for a lighter texture.
  • 1/3 cup powdered sugar Adjust sweetness to taste.
  • 1 teaspoon vanilla extract
  • 1/3 cup Lotus Biscoff spread For mixing into the filling.
Now For the Topping
  • 1/2 cup Lotus Biscoff spread, melted slightly Should be pourable.
  • Crushed Biscoff biscuits For garnish.
  • Whole biscuits for garnish (optional)

Method
 

Preparation
  1. Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or sealed bag with a rolling pin.
  2. Mix crumbs with melted butter until the texture resembles wet sand.
  3. Spoon crumb mixture into dessert cups or jars and press down gently with the back of a spoon to create a firm even base.
  4. Add softened cream cheese to a bowl and beat until smooth.
  5. Add powdered sugar, vanilla, and Biscoff spread to the cream cheese and beat again until smooth and creamy.
  6. In a separate bowl, whip heavy cream until soft peaks form. Fold whipped cream gently into the cream cheese mixture until light and fluffy.
  7. Spoon or pipe cheesecake filling over each crumb base and smooth the tops or create swirls if using a piping bag.
  8. Warm Biscoff spread slightly until pourable and spoon or drizzle it over the cheesecake layer evenly. Top with crushed biscuits or a whole biscuit piece for garnish.
  9. Refrigerate the cups for at least 3 hours, ideally longer, before serving.

Notes

Serve these cups well chilled for the best texture. They can be stored covered in the refrigerator for up to 4 days or frozen for up to 1 month. Enjoy with coffee, fresh berries, or vanilla ice cream.