4 Easy NO BAKE Lotus Biscoff dessert cup recipes. Easy and Yummy!
Recipes in this Video
The Lotus Biscoff Dessert Cup is a delightful treat that highlights the beloved Biscoff cookies, which originated in Belgium. Known for their unique caramelized flavor, these cookies are often enjoyed with coffee and have become a favorite in desserts. This dessert cup combines the rich taste of Biscoff cookies with creamy layers, making it a popular choice for gatherings and celebrations, as well as a comforting snack at home.
Ingredients
- ●lotus biscoff cookies
- ●cream cheese
- ●heavy cream
- ●powdered sugar
- ●vanilla extract
- ●biscoff spread
- ●chocolate shavings
- ●salt
Instructions
- 1Crush Lotus Biscoff cookies into fine crumbs.
- 2In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract until smooth.
- 3In a separate bowl, whip heavy cream until stiff peaks form.
- 4Gently fold whipped cream into the cream cheese mixture until combined.
- 5Layer crushed cookies at the bottom of dessert cups.
- 6Add a layer of the cream cheese mixture on top of the cookies.
- 7Drizzle biscoff spread over the cream cheese layer.
- 8Repeat the layers until cups are filled, finishing with cream cheese mixture.
- 9Top with chocolate shavings and a sprinkle of crushed cookies.
- 10Chill in the refrigerator for at least 30 minutes before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: whipped topping
Greek yogurt reduces calories while maintaining creaminess
cream cheese
Healthier: neufchâtel cheese
Cheaper: ricotta cheese
Neufchâtel is lower in fat than cream cheese.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup Biscoff cookies, crushed
- ●1/2 cup unsalted butter, melted
- ●1 cup cream cheese, softened
- ●1/2 cup powdered sugar
- ●1 cup heavy cream
- ●1/2 cup Biscoff spread
- ●1 tsp vanilla extract
- ●Pinch of salt
- ●Extra Biscoff cookies for garnish
Instructions
- 1In a mixing bowl, combine the crushed Biscoff cookies and melted butter. Mix until well combined.
- 2Press the cookie mixture into the bottom of shot glasses or small dessert cups to form a crust.
- 3In another bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until well combined.
- 4In a separate bowl, whip the heavy cream until stiff peaks form.
- 5Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- 6Add the Biscoff spread, vanilla extract, and a pinch of salt to the mixture. Fold until smooth and well combined.
- 7Spoon or pipe the Biscoff cream mixture over the cookie crust in the shot glasses.
- 8Chill the dessert shots in the refrigerator for at least 2 hours to set.
- 9Before serving, garnish with extra crushed Biscoff cookies on top.
Equipment
Originating from Belgium, Lotus Biscoff cookies are known for their unique caramelized flavor and crisp texture. These dessert cups celebrate the beloved cookie by pairing its crunch with creamy layers, making it a popular choice for gatherings and special occasions. The dessert has gained international popularity, inspiring variations that incorporate different flavors and ingredients, appealing to a wide audience.
Ingredients
- ●Lotus Biscoff cookies
- ●cream cheese
- ●heavy cream
- ●powdered sugar
- ●vanilla extract
- ●cookie butter
- ●chocolate shavings
- ●fresh fruit
Instructions
- 1Crush Lotus Biscoff cookies into fine crumbs using a food processor or by hand.
- 2In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract until smooth.
- 3In another bowl, whip heavy cream until stiff peaks form.
- 4Fold the whipped cream into the cream cheese mixture gently until fully combined.
- 5Layer crushed cookies at the bottom of dessert cups.
- 6Add a layer of the cream cheese mixture on top of the cookie layer.
- 7Drizzle cookie butter over the cream cheese layer.
- 8Repeat the layers until cups are filled, finishing with the cream cheese mixture on top.
- 9Garnish with chocolate shavings and fresh fruit if desired.
- 10Chill in the refrigerator for at least 30 minutes before serving.
- 11Serve chilled and enjoy.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: whipped topping
Greek yogurt reduces calories while maintaining creaminess
cream cheese
Healthier: cottage cheese
Cheaper: ricotta cheese
Cottage cheese is lower in fat and calories.
Lotus Biscoff cookies
Healthier: oat biscuits
Cheaper: digestive biscuits
Oat biscuits provide a similar texture with less sugar.
chocolate shavings
Healthier: cocoa nibs
Cheaper: chocolate chips
Cocoa nibs are lower in sugar and add crunch.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup heavy cream
- ●1/2 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 cup Lotus Biscoff cookies, crushed
- ●1/2 cup milk
- ●1 package (3.4 oz) instant vanilla pudding mix
- ●1/2 cup cream cheese, softened
- ●1/2 cup whipped topping
- ●1/4 cup caramel sauce (optional)
Instructions
- 1In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- 2In another bowl, combine the milk and instant vanilla pudding mix. Whisk until smooth and thickened, about 2 minutes.
- 3In a separate bowl, beat the softened cream cheese until smooth. Fold in the whipped topping until well combined.
- 4Add the pudding mixture to the cream cheese mixture and gently fold until fully incorporated.
- 5In serving cups, layer the crushed Lotus Biscoff cookies at the bottom.
- 6Spoon a layer of the pudding mixture over the cookies, then add another layer of crushed cookies.
- 7Repeat the layers until the cups are filled, finishing with a layer of pudding on top.
- 8Drizzle caramel sauce over the top if desired.
- 9Refrigerate the dessert cups for at least 2 hours before serving to allow them to set.
- 10Serve chilled and enjoy!
Equipment
This dessert combines the unique flavor of Lotus Biscoff cookies with the richness of white chocolate, creating a delightful treat that is popular in various modern dessert recipes.
Ingredients
- ●200g Lotus Biscoff cookies
- ●100g white chocolate
- ●300ml heavy cream
- ●2 tbsp powdered sugar
- ●1 tsp vanilla extract
- ●1/2 cup milk
- ●1/2 tsp gelatin (optional)
Instructions
- 1Crush the Lotus Biscoff cookies into fine crumbs and set aside.
- 2Melt the white chocolate in a microwave or double boiler until smooth, then let it cool slightly.
- 3In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 4If using gelatin, dissolve it in warm milk and let it cool slightly before adding to the cream mixture.
- 5Gently fold the melted white chocolate into the whipped cream until well combined.
- 6Layer the crushed Biscoff cookies at the bottom of dessert cups.
- 7Spoon the white chocolate mousse over the cookie layer, filling the cups to the top.
- 8Chill the dessert cups in the refrigerator for at least 2 hours to set.
- 9Before serving, top with additional crushed Biscoff cookies or a drizzle of melted white chocolate if desired.
Equipment
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