No-Bake Biscoff Cheesecake Cups are creamy, rich and loaded with the delicious taste of cookie butter. This dessert is easy to make and great for any occasion!
Make the Base: Start by crushing the Biscoff biscuits into fine crumbs (you can use a food processor or a rolling pin). In a medium bowl, combine the biscoff crumbs with 2 tablespoons of melted butter. Reserve a few tablespoons of the mixture for decoration.
Divide the crumb mixture into your cups. This recipe makes about 8 (normal) to 16 (shot) cups, depending on the size. Add about 2-3 tablespoons of the mixture to each cup, pressing down to even out. Set aside.
Make the Cheesecake Filling: In a large bowl, whisk the heavy cream and whisk until stiff peaks form.
In another bowl, whisk the cream cheese, powdered sugar, biscoff and vanilla and whisk until smooth and creamy. Gradually add the whipped heavy cream into the cream cheese mixture and fold until fully incorporated.
Assemble: Add the cheesecake mixture to a large piping bag. Then pipe into each dessert cup. Melt ½ cup of Lotus Biscoff spread in the microwave for 20 seconds or until liquidy. Top the cups with a thin layer of melted Lotus Biscoff spread. Add cookie halves to decorate. Sprinkle with a little reserved cookie crumbs.
Refrigerate for at least 4 hours until cheesecake firms up. Serve chilled.