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Phillipa Wynyard

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Biscoff Cheesecake Cups

Lotus Biscoff Cheesecake

Cheesecake Cups Recipe

Dessert Shooters Recipes

Irresistible Lotus Biscoff Cheesecake Cups: A Bite-Sized Delight

Impress your guests with these addictive mini Lotus Biscoff cheesecake cups! This recipe makes about 30 bite-sized treats (60mL each). Biscoff Crumb Base: Crush a 250g pack of Lotus Biscoff biscuits. Add 1 tbsp of crumbs into each cup, pressing down to form a base. Cheesecake Layer: Whip together 1 cup cream cheese and ¾ cup Biscoff spread at room temperature. Separately, whip 1⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Fold the whipped cream into the cream cheese mix, then pipe into the cups. Topping: Melt ¼ cup Biscoff spread, drizzle over each cup, and sprinkle extra crumbled biscuits. Refrigerate and serve chilled. Deliciously creamy with a crunchy bite!

This contains: Individual cheese cake cups with a crunchy biscuit crust and a creamy cheese filling, topped with fresh berries.

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Desert In Cups

Desserts Ideas For Party

Personal Desserts For Party

Cup Deserts Ideas

Dessert Table Desserts

Dessert Shooter Ideas

Desert Cup Recipes Desserts

Dessert Bitesize Parties Food

Mini Deserts Ideas

🧀🍰 Cheese Cake Cups: A Bite-Sized Delight! 🍰🧀

These cheese cake cups are perfect for parties, potlucks, or simply treating yourself to a delightful dessert. Share this recipe with your friends and family, and let them indulge in the heavenly flavors too! Don't forget to save this Pin for future reference. 📌👩‍🍳 #CheeseCakeCups #BiteSizedDelight #EasyDessert #CreamyGoodness #IndulgeYourself #PartyTreats #DeliciousBites #DessertCravings

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Lotus Biscoff cheesecake cups recipe with ingredients +instructions

Bottom Biscoff crumble layer: Crumble 1 pack (250 g) of lotus Biscoff biscuits using a food processor. Scoop 1 tbsp of crumbs into each cup and flatten this layer using the bottom of an extra cup. Middle cheesecake layer: In a large bowl, whip together 1 cup cream cheese and ¾ cup Lotus Biscoff spread, both at room temperature. In a separate medium bowl, add 1 ⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 pack of vanilla sugar (or 1 tsp vanilla extract) then whip these together until stiff peaks form. Gently fold the whipped cream mixture into the cream cheese mixture. Pipe a thick layer of this cheesecake mixture into each cup. Top decoration: Melt ¼ cup of Lotus Biscoff spread and drizzle some onto the top of each cheesecake cup.

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