Biscoff Cheesecake Cups

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If you plan to have a birthday party or small family gathering at home, we have an idea for the dish and how it serve.

Let’s make a Biscoff cheesecake and serve it inside a mini cup.

This recipe has three layers. The first layer is a smashed Lotus biscoff. The second layer is the cheesecake layer and the last is biscoff spread.

For the biscoff spread, You need to melt it first inside the microwave. So, you can use it easily.

As a final touch, you can use a Lotus Biscoff on the last layer. This recipe is for 12-14 5oz cups. Happy cooking!

Biscoff Cheesecake Cups Ingredients

1 jar biscoff spread12 to 16 biscoff cookies1 block cream cheese 250g2 cups whipping cream (heavy cream)1 can 300ml sweetened condensed milk( if you don’t want to be too sweet add 3/4 the can instead.

Note

this recipe makes 12 to 14 5 oz cups

Instructions

1: crush the biscoff cookies in a food processor.2: in a stand mixer add whipping cream and sweetened condensed milk if you like it not too sweet add little bit more of whipping cream or 3/4 can of the condensed milk.3: whisk till soft peaks then move to a plate in the same stand mixer add cream cheese and 2 tbsp of biscoff spread then whisk till soft and fluffy.4: add back in the whipping cream and whisk for 1 minute then use a spatula and mix to make sure everything combined together.5: add the crushed cookies into cups then press down.6: add the cream mix in a piping bag then add into the cups.7: in the microwave melt biscoff spread then add on toli3 each cup about 1 tbsp.