Ingredients
Equipment
Method
Prepare the Cookie Base
- Crush about 12 Lotus Biscoff cookies in a food processor until fine crumbs form. Transfer to a bowl and mix with 2 tablespoons of melted unsalted butter. Reserve a couple of tablespoons for topping.
Fill the Cups
- Evenly distribute the cookie mixture into dessert cups, using about 2-3 tablespoons for each cup. Press down firmly to create a solid base.
Make the Filling
- In a large mixing bowl, whip 480 ml of heavy cream until soft peaks form. In another bowl, mix 225 g cream cheese, 60 g powdered sugar, 125 g Biscoff spread, and 1 tsp vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture.
Assemble
- Fill the cups with the cheesecake mixture, smoothing the top. Drizzle melted Biscoff spread over each cup.
Chill
- Cover the cups with plastic wrap and refrigerate for at least 4 hours to set.
Nutrition
Notes
Ensure heavy cream is cold before whipping. Avoid overmixing the filling to maintain its light texture. Use gluten-free Biscoff cookies for a gluten-free version.