Lotus Biscoff Dessert Cups
These Lotus cheesecake cups are filled with a lovely buttery crunchy biscuit base, layers of luscious Biscoff cream, crushed biscuits, Biscoff spread and topped with whipped cream. They are super easy to make and are sure to wow anyone who has a cup!
[adrotate group="2"] [adrotate group="4"]- 200g/7oz Lotus Biscoff Biscuits, crushed (from M. Demajo & Co)
- 80g/2.8oz Butter, melted
- 200g/7oz Philadelphia Cream Cheese, room temperature
- 2 Tbsp Icing Sugar/Powdered Sugar
- ¼ Cup Lotus Biscoff Spread (from M. Demajo & Co)
- 1 Tsp Vanilla Essence
- 1¼ Cup (270ml) Double Cream (Heavy Cream)
- Whipped Cream
- ¾ Cup Lotus Biscoff Spread (from M. Demajo & Co)
- Remaining crushed biscuits
- Fresh Raspberries
Preheat oven to 180C/350F.
Mix the crushed Biscoff biscuits with melted butter.
Place on a baking sheet of paper and bake in oven for 10 minutes. Remove and leave to cool completely.
Spoon 2 full tablespoons of biscuits into each glass.
In a large bowl, combine cream cheese, icing sugar, Biscoff spread and vanilla essence. Whisk until smooth.
In a seperate bowl, whisk the double cream until soft peaks form. Using a spatula, fold the whipped cream into the cream cheese mixture.
Spoon into a piping bag and cut of the tip.
Soften the remaining Biscoff spread in the microwave, leaving some to drizzle on top of the piped cream.
Evenly pipe the cheesecake filling on top of the Biscoff biscuits.
Spoon over crushed biscuits, then the melted Biscoff spread.
Top with remaining cheesecake filling, biscuits and whipped cream.
Refrigerate for at least 2 hours.
Garnish with a drizzle of melted Biscoff spread and fresh raspberries.
Enjoy! 😊