Lotus Biscoff Cheesecake Cups
Directions
- 1Crumble 250 g of lotus Biscoff biscuits using a food processor.
- 2Crumble 250 g of lotus Biscoff biscuits using a food processor.
- 3Crumble 250 g of lotus Biscoff biscuits using a food processor.
- 4Scoop 1 tbsp of crumbs into each 60mL cup and flatten this layer using the bottom of an extra cup.
- 5Scoop 1 tbsp of crumbs into each 60mL cup and flatten this layer using the bottom of an extra cup.
- 6Scoop 1 tbsp of crumbs into each 60mL cup and flatten this layer using the bottom of an extra cup.
- 7In a large bowl, whip together 1 cup cream cheese and ¾ cup Lotus Biscoff spread, both at room temperature.
- 8In a large bowl, whip together 1 cup cream cheese and ¾ cup Lotus Biscoff spread, both at room temperature.
- 9In a large bowl, whip together 1 cup cream cheese and ¾ cup Lotus Biscoff spread, both at room temperature.
- 10In 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.
- 11In 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.
- 12In 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.
- 13Gently fold the whipped cream mixture into the cream cheese mixture.
- 14Gently fold the whipped cream mixture into the cream cheese mixture.
- 15Gently fold the whipped cream mixture into the cream cheese mixture.
- 16Pipe a thick layer of this cheesecake mixture into each cup.
- 17Pipe a thick layer of this cheesecake mixture into each cup.
- 18Pipe a thick layer of this cheesecake mixture into each cup.
- 19Melt ¼ cup of Lotus Biscoff spread and drizzle some onto the top of each cheesecake cup.
- 20Melt ¼ cup of Lotus Biscoff spread and drizzle some onto the top of each cheesecake cup.
- 21Melt ¼ cup of Lotus Biscoff spread and drizzle some onto the top of each cheesecake cup.
- 22Crumble a couple more Biscoff biscuits to decorate the cheesecake cup tops.
- 23Crumble a couple more Biscoff biscuits to decorate the cheesecake cup tops.
- 24Crumble a couple more Biscoff biscuits to decorate the cheesecake cup tops.
- 25Refrigerate and serve the cheesecake cups cold.
- 26Refrigerate and serve the cheesecake cups cold.
- 27Refrigerate and serve the cheesecake cups cold.
Ingredients
- 250 g lotus Biscoff biscuits
- 250 g lotus Biscoff biscuits
- 250 g lotus Biscoff biscuits
- 1 tbsp lotus Biscoff biscuits
- 1 tbsp lotus Biscoff biscuits
- 1 tbsp lotus Biscoff biscuits
- 1 cup cream cheese
- 1 cup cream cheese
- 1 cup cream cheese
- 0.75 cup Lotus Biscoff spread
- 0.75 cup Lotus Biscoff spread
- 0.75 cup Lotus Biscoff spread
- 1.33 cup cold heavy cream
- 1.33 cup cold heavy cream
- 1.33 cup cold heavy cream
- 0.5 cup powdered sugar
- 0.5 cup powdered sugar
- 0.5 cup powdered sugar
- 1 pack vanilla sugar
- 1 pack vanilla sugar
- 1 pack vanilla sugar
- 0.25 cup Lotus Biscoff spread
- 0.25 cup Lotus Biscoff spread
- 0.25 cup Lotus Biscoff spread
Equipment
food processor60mL cupstablespoonlarge bowlmedium bowlhand mixerpiping bag