No-Bake Biscoff Cheesecake Cups -

No-Bake Biscoff Cheesecake Cups

Delight in these creamy No-Bake Biscoff Cheesecake Cups, layered with luscious cheesecake and crunchy biscuit crust, offering an irresistible sweet-spicy experience.

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Prep Time 20

Total Time 2

Servings: 4 cups

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the crust

100 g Lotus biscuits (or graham crackers)
2 tbsp melted butter (or coconut oil for a dairy-free option)

For the cheesecake filling

150 g cream cheese (softened; low-fat can be used)
2 tbsp icing sugar (or powdered erythritol)
100 ml double cream (or heavy whipping cream)
2 tbsp Biscoff spread (or similar speculoos spread)
1 tbsp melted Biscoff spread (optional for presentation)

For the topping

100 ml whipping cream (chilled for optimal whipping)
1 tbsp icing sugar (for topping; or powdered erythritol)
2 pieces Lotus biscuits for decoration (or crushed nuts or chocolate shavings)

Method

Preparation

Crush the Lotus biscuits until they become fine crumbs and mix them with melted butter to create a crumbly crust.
Press the mixture into serving cups, compacting it tightly to form a solid base for your cheesecake.
In a separate bowl, blend the softened cream cheese, icing sugar, and Biscoff spread until the mixture is smooth.
In another bowl, whip the double cream until soft peaks form, then gently fold the whipped cream into the cream cheese blend.
Layer the cheesecake filling into the biscuit-lined cups and drizzle some melted Biscoff spread over the top.
Refrigerate for at least 2 hours to set.
Before serving, whip the chilled cream with icing sugar until stiff peaks form and dollop generously on top of the cheesecake cups.
Garnish with crushed Lotus biscuits or a sprinkle of chocolate shavings.

Notes

Store the cheesecake cups in the fridge for up to 3 days, covered to prevent spoilage. Use full-fat cream cheese for a richer flavor and be cautious not to over-whip the cream.