Ingredients
- 30 Lotus Biscoff cookies
- 2 tablespoons unsalted butter, melted
- 16 ounces heavy cream
- 8 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1/2 cup Biscoff spread
- 1 teaspoon vanilla extract
Instructions
- For the crust: Crush the Biscoff cookies in a food processor and mix with melted butter. Press firmly into serving cups.
- For the filling: Whip heavy cream until stiff peaks form. In another bowl, combine cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Gently fold in whipped cream.
- Assemble: Pipe the filling over the crusts in each cup.
- Top with melted Biscoff spread and garnish with halved cookies and reserved crumbs.
- Chill for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (100g)
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Use high-quality ingredients for the best flavor. Experiment with different toppings like chopped nuts or chocolate shavings. Make ahead of time; they can be stored in the fridge for up to five days.