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Biscoff Cups Recipe

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Biscoff cups recipe

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This recipe makes about 30 mini cheesecake cups (60mL cups). Bottom Biscoff crumble layer: Crumble 1 pack (250 g) of lotus Biscoff biscuits. Scoop 1 tbsp of crumbs into each cup and flatten them. Middle cheesecake layer: Whip 1 cup cream cheese and ¾ cup Lotus Biscoff spread in a bowl. In a separate bowl, add 1 ⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 pack of vanilla sugar, then whip these together until stiff peaks form. Fold the whipped cream mixture into the cream cheese mixture. Pipe a thick layer of this cheesecake mixture into each cup. Top: Melt ¼ cup of Lotus Biscoff spread & drizzle some onto the top of each cheesecake cup. Crumble 2 Biscoff biscuits to decorate the cheesecake cup tops. Refrigerate & serve the cheesecake cups cold credits to: @daniascuisine Dessert Shooters Recipes, Cheesecake Cups Recipe, Dessert Cups Recipes, Mini Dessert Cups, Cheesecake Cups, Baked Dessert Recipes, Recette Patisserie Facile, Sweet Snacks Recipes, Dessert Cups

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This recipe makes about 30 mini cheesecake cups (60mL cups). Bottom Biscoff crumble layer: Crumble 1 pack (250 g) of lotus Biscoff biscuits. Scoop 1 tbsp of crumbs into each cup and flatten them. Middle cheesecake layer: Whip 1 cup cream cheese and ¾ cup Lotus Biscoff spread in a bowl. In a separate bowl, add 1 ⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 pack of vanilla sugar, then whip these together until stiff peaks form. Fold the whipped cream mixture into the cream cheese mixture. Pipe a thick layer of this cheesecake mixture into each cup. Top: Melt ¼ cup of Lotus Biscoff spread & drizzle some onto the top of each cheesecake cup. Crumble 2 Biscoff biscuits to decorate the cheesecake cup tops. Refrigerate & serve the cheesecake cups cold credits to: @daniascuisine