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- 200g Lotus Biscoff cookies, crushed - 100g unsalted butter, melted - 250g cream cheese, softened - 100g powdered sugar - 1 teaspoon vanilla extract - 200ml heavy whipping cream - 4 tablespoons Lotus Biscoff spread, melted (plus extra for drizzling) - A pinch of salt - Optional garnish: crushed Biscoff cookies and chocolate shavings For these Lotus Biscoff cheesecake cups, you need simple ingredients. Start with Lotus Biscoff cookies. You’ll crush them for the crust. The melted unsalted butter helps bind the cookies together. Next, use softened cream cheese. This gives the cheesecake its rich and creamy texture. Powdered sugar adds sweetness. You can also add a touch of vanilla extract for flavor. Heavy whipping cream is key for fluffiness. Whip it to soft peaks before mixing. Don't forget the Lotus Biscoff spread! It adds a unique taste. A pinch of salt helps balance the sweetness. Finally, consider optional garnishes. Crushed Biscoff cookies and chocolate shavings make it pretty. These ingredients create a dessert that is not just tasty, but also fun to look at. To start, grab a mixing bowl. In this bowl, combine 200g of crushed Lotus Biscoff cookies with 100g of melted unsalted butter. Stir the mix well until it looks like wet sand. This is your cookie crust! Next, take small cups and divide the cookie mixture evenly among them. Press it down firmly to make a solid base. After that, place the cups in the fridge for about 15 minutes. This helps the crust set. While your crust chills, it's time to make the cheesecake filling. In a new bowl, beat 250g of softened cream cheese with 100g of powdered sugar and 1 teaspoon of vanilla extract. Mix until it is smooth and creamy. In another bowl, whip 200ml of heavy whipping cream until soft peaks form. This makes your filling light and fluffy. Gently fold this whipped cream into the cream cheese mixture. Be careful not to deflate it! Now, we add the special Biscoff flavor! Take 4 tablespoons of melted Lotus Biscoff spread and fold it into the cheesecake mix. Add a pinch of salt for balance and mix until it’s all combined. Next, remove the cups from the fridge. Spoon the cheesecake mixture on top of each crust until they are nearly full. Cover the cups with plastic wrap and refrigerate them for at least 2 hours. This helps the cheesecake set perfectly. Enjoy your treat later! - Use crushed Lotus Biscoff cookies. They add flavor and texture. - Mix the cookies with melted butter until it looks like wet sand. This helps bind the crust. - Press the mixture firmly into the bottom of each cup. This keeps it from crumbling later. - Beat cream cheese with powdered sugar and vanilla extract until smooth. This makes it creamy. - Whip the heavy cream until soft peaks form. This gives the cheesecake a light texture. - Fold the whipped cream gently into the cream cheese mix. Be careful not to deflate it. - Drizzle extra melted Lotus Biscoff spread on top. It adds a sweet finish. - Use crushed Biscoff cookies for a crunchy topping. They look great and taste even better. - Add chocolate shavings for a fun touch. They make your cups look extra special. {{image_2}} You can change the flavor of the cheesecake cups easily. Try using flavored cream cheese, like chocolate or strawberry. This adds a fun twist to your dessert. You can also switch the Lotus Biscoff spread. Use cookie butter or nut butter for a different taste. These choices keep the recipe fresh and exciting. For a gluten-free option, use gluten-free cookies for the crust. This change keeps the dessert tasty for those with gluten issues. You can also make it dairy-free. Substitute cream cheese with a non-dairy cream cheese. Use coconut cream instead of heavy whipping cream. These swaps let more people enjoy this treat. You can serve these cheesecake cups in different ways. Make a layered dessert by adding fruit or chocolate layers. This adds color and flavor. Mini versions are perfect for parties. Use smaller cups to create bite-sized treats. These options make serving fun and versatile. To keep your Lotus Biscoff cheesecake cups fresh, store them in the fridge. Make sure to cover them with plastic wrap or a lid. This keeps moisture in and prevents them from drying out. If you want to save them for longer, you can freeze the cups. Just let them chill first, then wrap them tightly in plastic wrap. Place them in a freezer bag or container. This way, they stay tasty for up to three months. I recommend using airtight containers for your cheesecake cups. Glass or plastic containers work well. They help keep the cups safe from air and bacteria. To avoid sogginess, layer a paper towel between the cups and the lid. This absorbs extra moisture and keeps your dessert from getting wet. In the fridge, your Lotus Biscoff cheesecake cups last about 3 to 5 days. Always check them before eating. Signs of spoilage include a sour smell, discoloration, or mold. If you notice any of these, it’s best to throw them away. Enjoy your delicious dessert while it’s fresh! These cheesecake cups need to chill for at least 2 hours. This time helps them set properly. For the best results, I suggest chilling them overnight. This way, the flavors meld together nicely. Yes, you can make these cups ahead of time. Prepare the cups and chill them in the fridge. They stay fresh for up to three days. Cover each cup with plastic wrap to keep them protected. This helps maintain their flavor and texture. If you want a lighter texture, use Greek yogurt. It gives a nice tang and creaminess. For a dairy-free option, try using cashew cream. Blend soaked cashews with a bit of lemon juice for a great alternative. Both swaps will keep your cups delicious! We covered how to create delicious Lotus Biscoff cheesecake cups from scratch. You learned about the key ingredients, step-by-step preparation, and tips for a perfect finish. This dessert is customizable and can fit various dietary needs. For storage, I shared the best practices to keep them fresh. These cheesecake cups are fun, easy to make, and perfect for any gathering. Try this recipe, impress your friends, and enjoy every bite!

Lotus Biscoff Cheesecake Cups

Indulge in these delightful Lotus Biscoff cheesecake cups that are as easy to make as they are delicious! This no-bake dessert features a buttery Biscoff crust and a creamy filling infused with rich Biscoff spread. Perfect for parties or a sweet treat at home, these cups will impress any guest. Want to create this scrumptious dessert? Click through to explore the full recipe and wow your loved ones today!
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Ingredients
  

200g Lotus Biscoff cookies, crushed

100g unsalted butter, melted

250g cream cheese, softened

100g powdered sugar

1 teaspoon vanilla extract

200ml heavy whipping cream

4 tablespoons Lotus Biscoff spread, melted (plus extra for drizzling)

A pinch of salt

Optional garnish: crushed Biscoff cookies and chocolate shavings

Instructions
 

Prepare the crust: In a mixing bowl, combine the crushed Lotus Biscoff cookies and melted butter. Stir until the mixture resembles wet sand.

    Assemble the base: Divide the cookie mixture evenly among serving cups, pressing it down to form a firm crust at the bottom of each cup. Place the cups in the refrigerator to chill for about 15 minutes.

      Make the cheesecake filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

        Whip the cream: In another bowl, whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.

          Add Biscoff flavor: Take 4 tablespoons of melted Lotus Biscoff spread and fold it into the cheesecake mixture along with a pinch of salt. Mix until evenly distributed.

            Fill the cups: Remove the crusts from the fridge and spoon the cheesecake mixture on top of each crust until nearly full.

              Chill: Cover the cups with plastic wrap and refrigerate for at least 2 hours to allow the cheesecake to set properly.

                Serve: Just before serving, drizzle extra melted Lotus Biscoff spread on top of the cups and sprinkle with crushed Biscoff cookies and chocolate shavings for decoration.

                  Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 6 cups