Description
Creamy no-bake Biscoff cheesecake layered over a buttery cookie crumb base, topped with melted cookie butter and a Lotus biscuit—served in glasses for an elegant, single-serve treat.
Ingredients
Units
Scale
- 1 cup Lotus Biscoff cookies, crushed
- 3 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup Lotus Biscoff spread
- 1/2 cup heavy whipping cream
- 1/4 cup Biscoff spread, melted (for topping)
- 4 whole Lotus Biscoff cookies (for topping)
Instructions
- In a bowl, mix crushed Biscoff cookies and melted butter until evenly combined.
- Spoon the mixture into 4 dessert glasses and press down gently to form the crust layer.
- In a separate bowl, beat cream cheese, powdered sugar, vanilla, and Biscoff spread until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the Biscoff cream cheese mixture until fully combined.
- Pipe or spoon the cheesecake filling over the crust layer in each glass.
- Drizzle with melted Biscoff spread and top with a whole cookie.
- Chill for at least 1 hour before serving.
Notes
- Ensure cream cheese is fully softened for a smooth texture.
- Use a piping bag for a cleaner presentation of the cheesecake layer.
- Chill overnight for a firmer texture and deeper flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 18g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
