Lotus Biscoff Dessert Cups
Enjoy the delightful combination of crunchy Lotus Biscoff cookies and a rich, creamy filling in these easy no-bake dessert cups, perfect for any occasion.
Ingredients
For the Base
- 10 cookies 10 Lotus Biscoff cookies (crushed)
- 2 tbsp 2 tbsp melted butter
- 1 tsp 1 tsp milk
For the Cream Filling
- 200 ml 200 ml cold whipping cream Make sure it's very cold for best results.
- 150 g 150 g cream cheese (or labneh) Labneh can be used for a tangy flavor.
- 2 tbsp 2 tbsp powdered sugar Adjust the amount to taste.
- 2 tbsp 2 tbsp Lotus Biscoff spread
- 1 tsp 1 tsp vanilla extract
- 2 tbsp 2 tbsp melted Lotus spread
- Crushed cookies or small Biscoff pieces for garnish
Instructions
Preparation of the Base
- In a bowl, mix the crushed cookies, melted butter, and milk until the mixture feels sandy.
- Press this mix into the bottom of your dessert cups and chill for about 15 minutes.
Preparation of the Cream
- Whip the cold cream in a separate bowl until it’s fluffy.
- In another bowl, combine the cream cheese, powdered sugar, Lotus spread, and vanilla extract.
- Carefully fold the whipped cream into the cream cheese mixture until well combined.
Assembly
- Spoon a layer of the cream over the chilled base.
- You can optionally sprinkle some crushed cookies or banana slices, then add another layer of cream.
Finishing Touch
- Drizzle the melted Lotus spread over the top and sprinkle some cookie crumbs for decoration.
- Chill the cups for at least 2 hours before serving.
Notes
If you have leftovers, store them in the fridge covered tightly with plastic wrap or in an airtight container. They will stay fresh for up to 3 days. Perfect for making a day ahead.