Description
These creamy, no-bake Lotus Biscoff Dessert Shots combine a crunchy biscuit base with a light and airy cheesecake filling, creating a perfect mini dessert for any occasion.
Ingredients
Scale
Biscuit Base
- 200 g Lotus Biscoff Biscuits (about 30 biscuits)
- 2 tbsp Unsalted Butter (melted)
Cheesecake Filling
- 400 ml Double Cream
- 200 g Soft Cream Cheese
- 70 g Icing Sugar
- 125 g Biscoff Spread
Decorations
- 16 Biscoff Biscuits (one per serving)
- 5 Crushed Biscuits (for topping)
Instructions
- Crush the Biscoff biscuits into fine crumbs using a food processor or a rolling pin.
- Melt the butter and mix with the crushed biscuits until combined.
- Distribute the mixture evenly into dessert shot glasses, pressing firmly to create a base.
- Whip the double cream with an electric whisk until stiff peaks form.
- Mix the cream cheese and icing sugar until smooth.
- Fold the whipped cream into the cream cheese mixture, ensuring it remains light and airy.
- Melt the Biscoff spread slightly and fold it into the cheesecake mixture.
- Transfer the filling to a piping bag and pipe over the biscuit base.
- Tap the cups gently to remove air pockets and smooth out the top.
- Refrigerate for at least 3 hours to allow the cheesecake to set.
- Decorate with crushed Biscoff biscuits and place a whole biscuit on top before serving.
Notes
- For best results, chill overnight for a firmer texture.
- Store in the fridge for 3-4 days or freeze for up to 1 month.
- Swap cream cheese for Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Belgian-inspired
Nutrition
- Serving Size: 1 dessert shot
- Calories: 250-300 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35mg