Here’s a quick and crowd-pleasing recipe for Lotus Biscoff Dessert Cups — creamy, crunchy, and layered with that signature caramelized cookie flavor. No baking needed!
🍮 Lotus Biscoff Dessert Cups
📝 Ingredients (Serves 4–6):
Biscoff Layer:
- 1 cup Lotus Biscoff cookies, crushed
- 2–3 tbsp melted butter
Cream Layer:
- 1 cup heavy whipping cream
- ½ cup cream cheese (softened)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Topping:
- 4–6 tsp Lotus Biscoff spread, slightly warmed
- Crushed Biscoff cookies for garnish
👩🍳 Instructions:
1. Make the Base:
- Crush the Biscoff cookies into fine crumbs.
- Mix with melted butter until it resembles wet sand.
- Spoon into the bottom of small dessert cups or jars and press down lightly.
2. Make the Cream Filling:
- In a bowl, beat cream cheese with powdered sugar and vanilla until smooth.
- In a separate bowl, whip the cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
3. Assemble the Cups:
- Spoon or pipe the cream mixture over the cookie base.
- Drizzle with a teaspoon of warmed Biscoff spread (microwave for 10–15 seconds).
- Sprinkle with crushed Biscoff for garnish.
4. Chill:
- Refrigerate for at least 1 hour to set (or up to overnight).
🍴 Optional Add-Ins:
- A layer of sliced bananas or strawberries for a fruity twist.
- Use Greek yogurt instead of cream cheese for a lighter version.
- Add a shot of espresso to the cookie layer for a tiramisu-like variation.