Impress others with these addicting Lotus Biscoff cheesecake cups
Impress others with these addicting Lotus Biscoff cheesecake cups is a easy Belgian recipe that serves 12. 250 calories per serving. Recipe by Dania's Cuisine on YouTube.
Prep: 30 min | Cook: 5 min | Total: 45 min
Cost: $42.75 total, $3.56 per serving
Ingredients
- 200 g Lotus Biscoff Biscuits (crushed into fine crumbs)
- 150 g Biscoff Spread (Speculoos Cookie Butter) (room temperature for easier mixing)
- 200 g Cream Cheese (softened to room temperature)
- 200 ml Heavy Whipping Cream (chilled for best whipping)
- 2 tbsp Powdered Sugar (sifted)
- 1 tsp Vanilla Extract (pure vanilla extract)
- 50 g Biscoff Spread for Drizzle (melted gently)
Instructions
Crush the Biscoff Biscuits
Place the Lotus Biscoff biscuits in a food processor and pulse until fine crumbs form, or put them in a zip‑lock bag and crush with a rolling pin.
Time: PT5M
Form the Crust in Mini Cups
Spoon about 1 tablespoon of the crumbs into each 60 ml silicone cup and press down firmly with the bottom of another cup to create an even layer.
Time: PT3M
Blend Cream Cheese and Biscoff Spread
In a mixing bowl, combine the softened cream cheese and 150 g Biscoff spread. Beat with a hand mixer until smooth and fully incorporated.
Time: PT5M
Whip Cream with Vanilla and Sugar
In a separate bowl, whip the heavy cream, vanilla extract, and powdered sugar until soft peaks form.
Time: PT5M
Combine Whipped Cream with Cheese Mixture
Fold the whipped cream gently into the cheese‑Biscoff mixture until a uniform, airy filling is achieved.
Time: PT2M
Pipe the Cheesecake Filling
Transfer the filling to a piping bag (or a zip‑lock bag with a corner cut off) and pipe the mixture into each prepared cup, filling to the top.
Time: PT5M
Melt Biscoff Spread for Drizzle
Place the 50 g Biscoff spread in a microwave‑safe bowl and melt in 20‑second intervals, stirring between bursts, until smooth.
Time: PT3M
Finish and Garnish
Drizzle the melted Biscoff over each cheesecake cup, then sprinkle a pinch of extra biscuit crumbs on top for texture.
Time: PT2M
Chill
Refrigerate the assembled cups for at least 1 hour to set the filling before serving.
Time: PT60M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Containing
Allergens: Dairy, Wheat, Soy
Ingredient Substitutions
- Instead of Lotus Biscoff Biscuits: Ginger snaps, Speculoos cookies, Digestive biscuits
- Instead of Biscoff Spread (Speculoos Cookie Butter): Nutella, Vegan cookie butter
- Instead of Cream Cheese: Mascarpone, Vegan cream cheese
- Instead of Heavy Whipping Cream: Coconut cream (chilled), Soy whipping cream
- Instead of Powdered Sugar: Granulated sugar (blended to powder)
- Instead of Vanilla Extract: Vanilla bean seeds, Almond extract (use half amount)
- Instead of Biscoff Spread for Drizzle: Nutella, Caramel sauce
Equipment Needed
- Food Processor or Zip‑Lock Bag
- Mixing Bowl
- Hand Mixer or Whisk
- Piping Bag or Ziploc Bag
- Microwave‑Safe Bowl
- Silicone Mini Cups (60 ml)
- Spatula
Critical Steps — Do Not Skip
- Crushing the biscuits to the right consistency.
- Pressing the crust firmly into the mini cups.
- Ensuring cream cheese is fully softened before mixing.
- Gentle folding of whipped cream to keep the filling airy.
- Melting Biscoff spread without burning.
Chef Tips from the Video
- For extra flavor, add a pinch of sea salt to the cheese mixture.
- Use a small offset spatula to smooth the top of each cup for a professional look.
- Garnish with a thin slice of fresh banana or a dusting of cocoa powder for variation.
Troubleshooting
Crust falls apart when pressing.
Add a teaspoon of melted butter to the biscuit crumbs before pressing to help bind them.
Filling is too runny.
Make sure the cream cheese is fully softened and fully blended with the Biscoff spread; chill the mixture for 10 minutes before folding in whipped cream.
Drizzle hardens into a thick glaze.
Re‑warm the melted Biscoff briefly in the microwave before drizzling.
Storage
Refrigerator: Up to 3 days in an airtight container.
Freezer: Can be frozen for up to 1 month; thaw in refrigerator before serving.
Room temperature: Not recommended; the filling may soften.
Make-Ahead Tips
- Prepare the crust and fill the cups up to step 6, then cover and refrigerate.
- The drizzle can be made ahead and stored in a squeeze bottle in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Lotus Biscoff Cheesecake Cups in Belgian dessert tradition?
Lotus Biscoff biscuits originated in Belgium as a caramelized speculoos cookie. Using them in a cheesecake cup blends the classic Belgian cookie‑butter flavor with the creamy texture of a cheesecake, creating a modern twist on traditional Belgian sweets.
What are the traditional regional variations of Biscoff‑based desserts in Belgian cuisine?
In Belgium, Biscoff (speculoos) is often used in spreads, ice‑cream swirls, and as a topping for pastries. Some regions incorporate it into tart crusts or as a layer in layered cakes, but the mini cheesecake cup is a contemporary, portable adaptation.
How is a Lotus Biscoff Cheesecake Cup traditionally served in Belgium?
While the mini cup format is a modern presentation, Belgian desserts featuring Biscoff are typically served at room temperature or slightly chilled, often garnished with a drizzle of the same spread and a dusting of crushed biscuits.
What occasions or celebrations are Lotus Biscoff Cheesecake Cups associated with in Belgian culture?
Biscoff‑flavored treats are popular at coffee breaks, holiday gatherings, and as a sweet bite at birthday parties. The bite‑size cheesecake cups are ideal for cocktail parties and festive buffets.
What other Belgian desserts pair well with Lotus Biscoff Cheesecake Cups?
Pair them with a cup of strong Belgian coffee, a glass of Belgian fruit juice, or alongside classic Belgian waffles topped with fresh berries for a balanced sweet menu.
What are the most common mistakes to avoid when making Lotus Biscoff Cheesecake Cups?
Common errors include using cold cream cheese (which creates lumps), over‑whipping the cream (making it grainy), and not pressing the biscuit crust firmly enough, which can cause the cups to crumble.
Why does this Lotus Biscoff Cheesecake Cup recipe use whipped cream instead of a gelatin stabilizer?
Whipped cream lightens the texture and keeps the dessert completely no‑bake, preserving the fresh flavor of the Biscoff spread. Gelatin would make the filling firmer but change the mouthfeel.
Can I make Lotus Biscoff Cheesecake Cups ahead of time and how should I store them?
Yes, you can assemble the cups up to the drizzle step and refrigerate them for up to 24 hours. Store in an airtight container; add the drizzle just before serving to keep the topping glossy.
What texture and appearance should I look for when the Lotus Biscoff Cheesecake Cups are done?
The crust should be firm and evenly pressed, the filling smooth and slightly set (it will firm up after chilling), and the drizzle should be glossy and thin, creating a decorative pattern on top.
What does the YouTube channel Dania's Cuisine specialize in?
The YouTube channel Dania's Cuisine specializes in easy, home‑cooked recipes that blend international flavors with simple techniques, focusing on desserts, quick meals, and comfort food for everyday cooks.
How does the YouTube channel Dania's Cuisine's approach to Belgian‑inspired desserts differ from other cooking channels?
Dania's Cuisine emphasizes minimal equipment, no‑bake methods, and clear step‑by‑step visuals, making Belgian‑inspired treats like these Biscoff cheesecake cups accessible without specialized pastry skills, unlike many channels that use advanced baking techniques.
Last updated: August 29, 2026
