Dessert/ easy/ Trifle & Glass Desserts

Individual No-Bake Lotus Biscoff Cheesecake

May 16, 2018

Layers of no-bake cheesecake filling, Biscoff cookie butter spread, cookies, and whipped cream, make this simple individual dessert taste incredible! Just like my popular recipe for Biscoff cheesecake recipe but made even easier.

Individual No Bake Lotus Cheesecake

Individual No-Bake Biscoff Lotus Cheesecake
Yields: 6 servings
 
Ingredients
Crust:
  • 10 Lotus Biscoff cookies
Cheesecake Filling:
  • 8 oz./225 g full-fat cream cheese, softened to room temperature
  • 3 tablespoons powdered sugar
  • ¼ cup Lotus Biscoff Cookie Butter spread
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy cream
Lotus Filling:
  • 5 Lotus cookies, coarsely chopped
  • ¾ cup Lotus Biscoff Cookie Butter spread
Optional Toppings:
  • Whipped cream
  • Melted Lotus Biscoff Cookie Butter spread, to drizzle
  • Lotus cookies, coarsely chopped
Instructions
  1. Make the crust: Pulse cookies in a food processor until finely ground. Divide evenly between individual serving dishes (about 1 tablespoon per serving dish).
  2. Make the filling: In a large bowl, combine cream cheese, sugar, Biscoff spread, and vanilla extract, and whisk well until combined and completely smooth (or beat with an electric mixer until smooth). Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.
  3. Make the Lotus filling: Melt Biscoff spread in the microwave for several seconds until melted.
  4. Assembly: Evenly spoon (or pipe using a piping bag) cheese filling into each serving dish, then spoon over crushed cookies, then the melted Biscoff spread. If the spread is very soft, place the cups in the freezer for several minutes so it’s easier to add the next layer. Top with the rest of the cheese filling. Top with cookie crumbs, whipped cream, or drizzle with melted Biscoff spread, if desired. Cover and place in the fridge for at least 2 hours before serving, or up to 2-3 days.

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3 Comments

  • Reply
    Sherry Dietrich
    May 17, 2018 at 3:27 pm

    Those look really yummy. I think I’ll make them real soon! But I wanted to ask, what size jar or cup are you using?

    Sherry

    • Reply
      Shiran
      May 18, 2018 at 3:07 pm

      Hi Sherry, mine were about 120 ml, but you can use larger cups and just don’t fill them to the top.

  • Reply
    Sylvie
    June 19, 2018 at 4:50 pm

    Ahhhh this recipe looks amazing! I love to bake with Biscoff (or Speculoos like we call them in Belgium), I use them to make cheesecake crust and it is THE BEST!

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