Delicious No-Bake Biscoff Cheesecake Cups

These No-Bake Biscoff Cheesecake Cups are indulgent treats perfect for easy serving and delightful gatherings.

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Prep Time 15

Chilling Time 4

Total Time 4 15

Servings: 4 cups

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

8 cookies Lotus Biscoff biscuits Can substitute with graham crackers.
2 tablespoons unsalted butter Melted; margarine can be used as an alternative.

For the Filling

16 oz heavy cream Can use non-dairy whipping cream.
8 oz cream cheese At room temperature; can use vegan cream cheese.
0.5 cup powdered sugar Can replace with granulated sugar.
0.5 cup Biscoff spread Plus extra for topping.
1 teaspoon vanilla extract Pure vanilla is best.

For Garnish

2 cookies halved Biscoff cookies For topping.
cup reserved cookie crumbs For texture on top.

Equipment

mixing bowl
electric mixer
food processor
piping bag

Method

Step-by-Step Instructions

Crush Lotus Biscoff biscuits into fine crumbs and mix with melted unsalted butter. Reserve some for decoration and press into dessert cups.
Whip heavy cream until stiff peaks form. In another bowl, blend cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Fold whipped cream into this mixture.
Fill dessert cups with the cheesecake mixture over the crust. Drizzle melted Biscoff spread on top.
Top with halved Biscoff cookies and reserved cookie crumbs. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 3gFat: 35gSaturated Fat: 20gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 5IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a silky filling. Whip cream until stiff peaks for the best texture. Allow adequate chilling time for flavors to meld.

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