Here’s a delightful recipe for Lotus Biscoff Dessert Cups — creamy, crunchy, and packed with the signature caramelized flavor of Biscoff cookies.
🍪 Lotus Biscoff Dessert Cups
🛒 Ingredients (Makes 4–6 cups)
- 12–15 Lotus Biscoff cookies, crushed (for base)
- 2 tbsp butter, melted
- 1 cup heavy cream
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 4 oz (115 g) cream cheese, softened
- ½ cup Lotus Biscoff spread (or more for drizzling)
- Optional: extra crushed Biscoff for garnish, chocolate shavings, or caramel drizzle
👩🍳 Instructions
1️⃣ Prepare the Base
- Mix crushed Biscoff cookies with melted butter.
- Press into the bottom of serving cups or small jars to form a firm base. Chill for 10–15 minutes.
2️⃣ Make the Cream Layer
- In a bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- In another bowl, beat cream cheese until smooth, then fold in Lotus Biscoff spread.
- Gently fold whipped cream into the cream cheese mixture until well combined and fluffy.
3️⃣ Assemble the Cups
- Spoon or pipe cream mixture over the cookie base in each cup.
- Chill in the refrigerator for at least 1–2 hours to set.
4️⃣ Garnish & Serve
- Sprinkle with crushed Biscoff cookies, drizzle extra Biscoff spread, or top with chocolate shavings before serving.
- Serve chilled.
🔥 Tips & Variations
- Extra crunch: Add a layer of caramelized nuts or cookie crumbs between base and cream.
- Chocolate Biscoff cups: Swirl melted chocolate into the cream layer.
- Mini cups: Use small shot glasses or mini jars for individual servings.
- Make ahead: Can be prepared a day ahead and stored covered in the fridge.
If you like, I can provide a “restaurant-style” Lotus Biscoff Dessert Cups recipe with a silky, layered Biscoff mousse, crunchy cookie base, and elegant caramel drizzle that looks and tastes indulgent.
