Lotus Biscoff Dessert Cups in 5 minutes! 3 Ingredient NO Bake Dessert. Easy and Yummy
Lotus Biscoff Dessert Cups in 5 minutes! 3 Ingredient NO BAKE Dessert. Easy and Yummy! is a easy International recipe that serves 4. 418 calories per serving. Recipe by Easy & Yummy on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $8.90 total, $2.23 per serving
Ingredients
- 80 g Lotus Biscoff Biscuits (crush into fine crumbs; about 10 pieces)
- 250 ml Heavy Cream (minimum 33% fat, chilled; whip to stiff peaks)
- 75 g Biscoff Spread (softened; can be melted in microwave)
- 10 g Extra Biscoff Crumbs (optional) (for garnish)
Instructions
Crush the biscuits
Place the Lotus Biscoff biscuits in a zip‑top bag and crush them with a rolling pin until fine crumbs form. Transfer crumbs to a small bowl.
Time: PT5M
Whip the heavy cream
In a chilled mixing bowl, pour the heavy cream and beat with a hand mixer on medium‑high speed until stiff peaks form.
Time: PT5M
Prepare the Biscoff spread
Spoon the Biscoff spread into a microwave‑safe bowl. Microwave on high for 20‑30 seconds, stirring halfway, until smooth and fully melted.
Time: PT2M
Pipe the Biscoff cream layer
Transfer the melted Biscoff spread into a piping bag fitted with a 1B tip. Pipe a thin, even layer of the spread into the bottom of each serving cup.
Time: PT3M
Add biscuit crumb base (optional)
Press a tablespoon of biscuit crumbs gently into the Biscoff layer to create a crunchy base.
Time: PT2M
Pipe the first whipped‑cream layer
Fill a second piping bag with half of the whipped cream. Pipe a generous layer over the crumb/base in each cup.
Time: PT4M
Add the second Biscoff spread layer
Pipe a second thin layer of melted Biscoff spread over the whipped‑cream.
Time: PT3M
Top with remaining whipped cream
Pipe the remaining whipped cream on top, smoothing the surface with a spatula or the back of a spoon.
Time: PT4M
Garnish
Sprinkle the extra Biscoff crumbs over the top of each cup. Optionally, drizzle a tiny amount of melted Biscoff spread for extra shine.
Time: PT2M
Chill
Refrigerate the assembled cups for at least 30 minutes to set the layers and allow flavors to meld.
Time: PT30M
Temperature: 4°C
Nutrition Facts
- Calories
- 418
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Milk, Wheat, Eggs (trace in whipped cream)
Ingredient Substitutions
- Instead of Lotus Biscoff Biscuits: Speculoos cookies, Graham crackers
- Instead of Heavy Cream: Cold double cream
- Instead of Biscoff Spread: Speculoos spread, Nutella (different flavor)
Equipment Needed
- Mixing Bowl
- Hand Mixer or Whisk
- Piping Bag
- Piping Tip 1B
- Microwave‑Safe Bowl
- Measuring Cup
- Measuring Spoon
- Serving Cups (4 × 240 ml)
Critical Steps — Do Not Skip
- Crushing biscuits to a fine, uniform texture.
- Whipping cream to stiff peaks without over‑beating.
- Melting Biscoff spread gently to avoid scorching.
- Chilling the assembled cups for proper set.
Chef Tips from the Video
- Place the mixing bowl and beaters in the freezer for 10 minutes before whipping for extra volume.
- Use a fine mesh sieve to sift the biscuit crumbs for a uniform base.
- If you like extra flavor, add a pinch of sea salt to the melted Biscoff spread.
Troubleshooting
Whipped cream stays soft and does not form peaks.
Ensure the cream and mixing bowl are thoroughly chilled; add a tablespoon of powdered sugar or a pinch of cream of tartar to stabilize.
Biscoff spread separates or looks grainy after melting.
Stir continuously while microwaving and stop heating as soon as it is smooth; if grainy, re‑heat for a few seconds and whisk vigorously.
Dessert becomes soggy after chilling.
Do not over‑layer the crumbs; keep the crumb layer thin and add the cream layers quickly before the spread solidifies.
Storage
Refrigerator: Store in a sealed container for up to 2 days.
Freezer: Not recommended; texture of whipped cream changes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the cups up to 24 hours ahead and keep refrigerated.
- Whip the cream just before serving for maximum fluffiness if preparing the day of.
Frequently Asked Questions
What is the cultural significance and history of Biscoff desserts in European cuisine?
Biscoff biscuits, originally from Belgium, are a type of speculoos spiced cookie traditionally enjoyed with coffee. Modern desserts using Biscoff spread blend the classic caramel‑spice flavor with contemporary textures, becoming popular in cafés and home kitchens worldwide.
What are the traditional regional variations of Biscoff‑based desserts in Belgium and the Netherlands?
In Belgium and the Netherlands, speculoos (the Dutch name) is often used in cheesecakes, tarts, and layered parfaits. Some regions add a hint of ginger or cinnamon, while others pair it with dairy‑rich desserts like mousse or custard.
How is the No‑Bake Biscoff Cream Cup traditionally served in Belgian cafés?
Cafés typically serve it in small glassware, chilled, with a dusting of crushed speculoos crumbs and a drizzle of warm Biscoff sauce, often accompanied by a shot of espresso for contrast.
What occasions or celebrations is the Biscoff Cream Cup associated with in modern home cooking?
Because it is quick to assemble and visually appealing, the Biscoff Cream Cup is popular for birthday parties, baby showers, and festive gatherings where a bite‑size, no‑bake dessert is desired.
What makes the No‑Bake Biscoff Cream Cup special in the broader dessert tradition?
It combines the crunchy, caramel‑spiced biscuit base with airy whipped cream and a silky Biscoff glaze, offering contrasting textures and a balance of sweet and buttery flavors that stand out among simple parfaits.
What are the authentic traditional ingredients for a Biscoff‑based dessert versus acceptable substitutes?
Authentic ingredients include Lotus Biscoff biscuits, Biscoff spread, and heavy cream. Acceptable substitutes are other speculoos cookies, any high‑fat whipping cream, or a smooth hazelnut spread if a different flavor profile is desired.
What other Belgian or European desserts pair well with the No‑Bake Biscoff Cream Cup?
Pair it with a light coffee‑infused tiramisu, a citrus‑y orange sabayon, or a simple fruit salad featuring berries to cut through the richness of the Biscoff layers.
What common mistakes should I avoid when making the No‑Bake Biscoff Cream Cup at home?
Avoid over‑whipping the cream, overheating the Biscoff spread, and adding too many crumbs which can make the dessert soggy. Keep the spread warm just enough to pipe and chill the assembled cups promptly.
Why does this recipe use a microwave to melt the Biscoff spread instead of a stovetop double boiler?
Microwaving provides quick, even heating in small batches, preserving the smooth texture without the risk of water condensation that can occur with a double boiler, which might make the spread grainy.
Can I make the No‑Bake Biscoff Cream Cups ahead of time and how should I store them?
Yes, assemble the cups up to a day in advance and keep them sealed in the refrigerator. Store them in an airtight container to prevent the whipped cream from absorbing other odors.
What does the YouTube channel Easy & Yummy specialize in?
The YouTube channel Easy & Yummy focuses on quick, approachable home‑cooking recipes that require minimal equipment and ingredients, often featuring sweet treats and simple savory dishes for everyday cooks.
How does the YouTube channel Easy & Yummy's approach to dessert tutorials differ from other cooking channels?
Easy & Yummy emphasizes step‑by‑step visual cues, uses everyday kitchen tools, and often provides shortcuts like microwave melting, making desserts accessible to beginners without sacrificing flavor or presentation.
Last updated: August 29, 2026
