No Bake Cookie Butter Cheesecake Cups
Delicious No Bake Cookie Butter Cheesecake Cups with creamy cheesecake filling and a crunchy Biscoff base.
Equipment
- Food processor For crushing Biscoff biscuits.
- Whisk For mixing ingredients.
- Piping bag For filling dessert cups.
Ingredients
Main Ingredients
- 30 pieces Lotus Biscoff biscuits
- 2 tablespoons unsalted butter melted
- 16 oz heavy cream (2 cups)
- 8 oz cream cheese at room temperature
- 1 /2 cup powdered sugar
- 1 /2 cup Biscoff spread
- 1 teaspoon vanilla extract
- 1 /2 cup Biscoff spread for garnish
- 8 pieces Biscoff cookies cut in half for garnish
Instructions
- Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or rolling pin.
- Mix the Biscoff crumbs with melted butter and set aside a few tablespoons for decoration.
- Divide the crumb mixture into dessert cups, pressing down to create an even base.
- Whip the heavy cream until stiff peaks form.
- In another bowl, whisk cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth.
- Fold whipped cream into cream cheese mixture until well combined.
- Transfer the cheesecake mixture into a piping bag and pipe into each dessert cup.
- Microwave 1/2 cup of Biscoff spread for 20 seconds until liquid, then spread on top.
- Garnish with cookie halves and sprinkle with reserved cookie crumbs.
- Refrigerate for at least 4 hours until set.
Notes
For a fun twist, try adding a drizzle of caramel sauce on top before serving. No alcoholic drinks allowed, please substitute with a non-alcoholic option.