Lotus Biscoff Dessert Cups

Lotus Biscoff Dessert Cups are a decadent, no-bake treat that combines the rich, spiced flavor of Biscoff cookies with a creamy, smooth filling. These dessert cups are easy to make, and the crunch of the Biscoff cookies pairs perfectly with the velvety layers of mousse or custard. Here’s a simple and indulgent recipe for Lotus Biscoff Dessert Cups.

Lotus Biscoff Dessert Cups Recipe

Ingredients:

For the Base:

• 1 1/2 cups Lotus Biscoff cookies (crushed into fine crumbs)
• 1/4 cup unsalted butter, melted
• 2 tbsp brown sugar (optional, for extra sweetness)

For the Creamy Filling:

• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1/4 cup Lotus Biscoff spread (creamy or chunky, depending on preference)
• 1 tsp vanilla extract

For Garnishing:

• Crushed Lotus Biscoff cookies
• A drizzle of Lotus Biscoff spread (melted)
• Optional: Whipped cream or chocolate shavings

Directions:

1. Prepare the Base:

1. Crush the Biscoff cookies: Place the Biscoff cookies into a food processor and pulse until you have fine crumbs. If you don’t have a food processor, you can also crush them by placing them in a zip-lock bag and using a rolling pin to crush them.

2. Mix the crust: In a bowl, combine the crushed cookies, melted butter, and brown sugar (if using). Stir until everything is well combined and the crumbs are moistened.

3. Layer the base: Spoon the cookie mixture into the bottom of individual serving cups (glass jars, small bowls, or dessert cups work well). Press the crumbs down gently with the back of a spoon to form an even layer. Chill the base in the refrigerator while you prepare the filling (about 10–15 minutes).

2. Prepare the Creamy Filling:

1. Whip the cream: In a chilled mixing bowl, beat the heavy cream with an electric mixer until soft peaks form. Set aside.

2. Make the cream cheese mixture: In another bowl, beat the cream cheese with the powdered sugar and Lotus Biscoff spread until smooth and creamy. Add the vanilla extract and mix until fully incorporated.

3. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream too much. You want a light, airy texture.

3. Assemble the Dessert Cups:

1. Layer the filling: Spoon or pipe the creamy filling over the chilled cookie base in each dessert cup. You can fill each cup to the top or leave a little space at the top for garnishing.

2. Chill the cups: Refrigerate the dessert cups for at least 2–3 hours (or overnight if possible) to let the flavors meld and the filling firm up.

4. Garnish and Serve:

1. Add toppings: Before serving, sprinkle some crushed Biscoff cookies on top for added crunch and texture. Optionally, drizzle a little melted Biscoff spread over the top for extra flavor.

2. Whipped cream or chocolate shavings: If you like, top with a dollop of whipped cream or chocolate shavings for an extra touch.

Serving Suggestions:

• These Lotus Biscoff Dessert Cups are great on their own, but you can also pair them with fresh berries or a scoop of vanilla ice cream for a more indulgent dessert.
• For a party or special occasion, you can serve these in mini glass jars or mason jars for a cute and rustic presentation.

Tips:

• Biscoff spread: If you don’t have Biscoff spread, you can use cookie butter as a substitute. The flavor will be slightly different, but still delicious.
• Cookie crust variation: You can also add a tablespoon of cocoa powder to the cookie crumbs for a chocolatey twist.
• Make ahead: These are perfect for making ahead! Prepare them the night before, and they’ll be ready to serve the next day.

This Lotus Biscoff Dessert Cups recipe is the ultimate sweet indulgence for any occasion, combining the irresistible flavors of Biscoff cookies and spread with a creamy filling. Would you be serving them at a party or enjoying them for a cozy dessert night at home?