Lotus Biscoff Cheesecake Cookie Cups are simple individual desserts with a sugar cookie cups base, creamy Lotus Biscoff cheesecake filling, whipped cream and sprinkled with more biscuits! They are delicious and such fun little cookies to bite into!
Biscoff spread is the star ingredient for this recipe. The Biscoff spread is made from ground Lotus biscuits and tastes exactly like a smooth creamy version of the famous biscuits, it’s so good.
What is Lotus Biscoff?
Lotus Biscoff is an irresistible sweet European biscuit. The name Biscoff comes from a combination of biscuits and coffee. This is because Biscoff biscuits are Europe’s favorite biscuit to eat alongside a cup of coffee.
Lotus Biscoff has the most amazing caramel spice flavor which is really unique and works beautifully in lots of desserts.
Quick and yummy dessert, delicious taste of Lotus Biscoff pairs perfectly with any cheesecake dessert. To create these cookie cups, it just takes a few easy steps.
If you’re looking for a great substitute for flour or other substitutes, please check https://substitutefoods.com/.
How to Make Lotus Biscoff Cheesecake Cookie Cups?
The cups themselves are nice and quick and made with my favorite cookie dough base.
To make cookie cups:
- Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray, set aside
- In a large bowl cream together the butter and sugar
- Add the egg and vanilla and mix until smooth and fluffy
- Add the flour, baking soda, baking powder to a small bowl, stir together and then add the butter mixture, mix until well combined
- Use a small cookie scoop to portion 1½ inch balls of dough and use your hands to roll them into a smooth ball
- Portion a dough ball into each of the wells of your pan and press down slightly
- Bake for 10-12 minutes or until edges are just golden
- Remove from oven and cool completely
The cheesecake filling is a no-bake you just have to mix together a few ingredients.
To make the cheesecake filling:
- In a medium bowl, mix cream cheese and powdered sugar until smooth
- In a separate bowl, mix heavy cream until soft peaks form, add vanilla extract, and continue mixing until stiff peaks form
- Add cream cheese mixture into the beaten heavy cream mix on low speed just to combine
- Add Lotus Biscoff spread and mix on medium speed until well combined and very smooth
- Pipe or scoop cheesecake filling into cookie cups
To make the whipped cream:
- Mix heavy cream and powdered sugar until soft peaks form
- Pipe whipped cream onto cookie cups and sprinkle the top of the cookie cups with Lotus Biscoff cookies crumbs
Can These Cookie Cups be Made Ahead of Time?
They are soft and chewy and get even more softs as they sit with the cheesecake in them. The cookies absorb some of the moisture and get even better with time. Even the cheesecake gets better with time. Because of that, I’d totally recommend making these a day ahead.
How to store Lotus Biscoff Cheesecake Cookie Cups?
You can store in the refrigerator for up to 4-5 days.
If you love Lotus Biscoff products just as much as I do you need to try this. They are easy cookie cups that are so fun to eat! Enjoy!
- ½ cups butter softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 6 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- ½ cup Lotus Biscoff spread, Speculoos
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lotus Biscoff cookies crumbs, optional
- Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray, set aside
- In a large bowl cream together the butter and sugar
- Add the egg and vanilla and mix until smooth and fluffy
- Add the flour, baking soda, baking powder to a small bowl, stir together and then add the butter mixture, mix until well combined
- Use a small cookie scoop to portion 1½ inch balls of dough and use your hands to roll them into a smooth ball
- Portion a dough ball into each of the wells of your pan and press down slightly
- Bake for 10-12 minutes or until edges are just golden
- Remove from oven and cool completely
- In a medium bowl, mix cream cheese and powdered sugar until smooth
- In a separate bowl, mix heavy cream until soft peaks form, add vanilla extract, and continue mixing until stiff peaks form
- Add cream cheese mixture into the beaten heavy cream mix on low speed just to combine
- Add Lotus Biscoff spread and mix on medium speed until well combined and very smooth
- Pipe or scoop cheesecake filling into cookie cups
- Mix heavy cream and powdered sugar until soft peaks form
- Pipe whipped cream onto cookie cups and sprinkle the top of the cookie cups with Lotus Biscoff cookies crumbs
- Serve
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