Lotus Biscoff Dessert Cups - NO Bake Dessert. Very Easy and Yummy
Lotus Biscoff Dessert Cups - NO BAKE Dessert. Very Easy and Yummy! is a easy Belgian recipe that serves 4. 506 calories per serving. Recipe by Easy & Yummy on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $6.45 total, $1.61 per serving
Ingredients
- 200 g Lotus Biscoff Biscuits (crushed into fine crumbs)
- 300 ml Whole Milk (room temperature)
- 1.5 Tbsp Custard Powder (vanilla flavored)
- 1 Tbsp Granulated Sugar (to sweeten the custard)
- 300 ml Heavy Whipping Cream (chilled)
- 1 Tbsp Vanilla Powder (or 1 tsp vanilla extract)
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 bowl.
Time: PT5M
Mix Custard Powder with Milk
Measure about 75 ml (¼ of the milk) into a separate bowl. Add 1.5 Tbsp custard powder and whisk until completely dissolved.
Time: PT5M
Cook the Custard
Pour the remaining 225 ml milk into a saucepan, add the 1 Tbsp sugar, and bring to a gentle simmer over medium heat. Stir in the custard‑milk mixture and continue stirring constantly until the custard thickens and coats the back of a spoon.
Time: PT7M
Temperature: Medium heat
Whip the Cream
While the custard cools slightly, pour the chilled heavy cream into a mixing bowl, add the vanilla powder (or 1 tsp vanilla extract), and whip with a whisk or hand mixer until stiff peaks form.
Time: PT3M
Assemble the Dessert
In each serving glass, pipe a layer of crushed biscuits, then a layer of warm custard, followed by another biscuit layer, and finish with a generous dollop of whipped cream. Sprinkle the top with a little extra biscuit crumbs for texture.
Time: PT5M
Chill and Serve
Refrigerate the assembled desserts for at least 15 minutes to allow the layers to set. Serve chilled.
Time: PT15M
Temperature: Refrigerator
Nutrition Facts
- Calories
- 506
- Protein
- 5 g
- Carbohydrates
- 60 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Gluten, Dairy, Eggs (custard powder may contain egg), Soy (possible in custard powder)
Ingredient Substitutions
- Instead of Lotus Biscoff Biscuits: Speculoos biscuits, Graham crackers
- Instead of Whole Milk: Almond milk, Soy milk
- Instead of Custard Powder: Cornstarch + vanilla extract
- Instead of Granulated Sugar: Powdered sugar
- Instead of Heavy Whipping Cream: Cold coconut cream
- Instead of Vanilla Powder: Vanilla extract
Equipment Needed
- Mixing Bowl
- Saucepan
- Whisk
- Measuring Cups and Spoons
- Piping Bag with Nozzle
- Spatula
- Serving Glasses or Dessert Cups
- Plastic Zip‑Top Bag
- Rolling Pin
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Cooking the custard until it thickens without boiling.
- Whipping the cream to stiff peaks without over‑whipping.
- Layering while the custard is still warm to ensure proper set.
Chef Tips from the Video
- For extra crunch, toast the biscuit crumbs lightly in a dry pan for 2 minutes before layering.
- Add a drizzle of caramel sauce between the custard and cream for a richer flavor.
Troubleshooting
Custard is lumpy or grainy.
Whisk the custard powder thoroughly into cold milk before heating; if lumps form, strain through a fine mesh sieve.
Whipped cream turns buttery.
Stop whipping as soon as stiff peaks form and keep the bowl and whisk chilled.
Dessert is too runny after chilling.
Make sure the custard was thick enough before layering; cook a minute longer or add an extra half‑Tbsp custard powder.
Storage
Refrigerator: Store covered in the fridge for up to 3 days.
Freezer: Not recommended; texture of biscuits may become soggy.
Room temperature: Can sit at room temperature for up to 2 hours after serving.
Make-Ahead Tips
- Prepare the custard and let it cool completely; store in the fridge.
- Whip the cream a few hours ahead and keep it covered.
- Assemble just before serving for the crispiest biscuit texture.
Frequently Asked Questions
What is the cultural significance and history of Lotus Biscoff desserts in Belgian cuisine?
Lotus Biscoff biscuits originated in Belgium and are traditionally enjoyed with coffee. Modern Belgian-inspired desserts often use the caramel‑spiced speculoos biscuits as a crunchy base for layered sweets, blending the classic biscuit flavor with creamy fillings.
What are the traditional regional variations of no‑bake Biscoff desserts in Belgium and the Netherlands?
In Belgium, the biscuits are sometimes layered with chocolate ganache, while in the Netherlands they are paired with a light vanilla custard similar to the recipe here. Both versions celebrate the biscuit’s caramel notes but differ in the type of creamy layer used.
How is a no‑bake Lotus Biscoff dessert traditionally served in Belgian households?
It is usually presented in small glasses or ramekins, topped with a dusting of crushed biscuits and served chilled after a short rest, making it a popular after‑dinner treat during gatherings.
What occasions or celebrations is a no‑bake Lotus Biscoff dessert associated with in Belgian culture?
The dessert is popular at family gatherings, holiday celebrations like Christmas, and as a simple yet elegant finish to birthday meals because it requires no oven and can be prepared ahead of time.
What other Belgian dishes pair well with a Lotus Biscoff dessert?
A light fruit salad with citrus dressing, a serving of Belgian coffee, or a small cheese plate featuring mild Gouda complement the sweet, caramel‑spiced flavors of the Biscoff dessert.
What makes the no‑bake Lotus Biscoff dessert special in Belgian dessert tradition?
It showcases the iconic speculoos biscuit in a modern, no‑bake format, highlighting the balance between crunchy caramel biscuits, silky custard, and airy whipped cream without the need for baking.
What are the most common mistakes to avoid when making the no‑bake Lotus Biscoff dessert?
Common errors include over‑cooking the custard, which can cause curdling, under‑whipping the cream so it collapses, and assembling the layers before the custard has cooled enough, leading to soggy biscuit layers.
Why does this recipe use custard powder instead of cornstarch for thickening?
Custard powder contains both starch and vanilla flavor, giving the custard a richer taste and smoother texture compared to plain cornstarch, which would be bland and may require additional vanilla.
Can I make the no‑bake Lotus Biscoff dessert ahead of time and how should I store it?
Yes, you can prepare the custard and whipped cream up to 4 hours in advance, store each component separately in the refrigerator, and assemble just before serving. Once assembled, keep the dessert covered in the fridge and consume within 3 days.
What does the YouTube channel Easy & Yummy specialize in?
The YouTube channel Easy & Yummy specializes in simple, quick‑to‑make home recipes that require minimal equipment and often feature no‑bake or one‑pot techniques for busy cooks.
How does the YouTube channel Easy & Yummy's approach to Belgian-inspired desserts differ from other cooking channels?
Easy & Yummy focuses on accessible, everyday ingredients and shortcuts—like using ready‑made Lotus Biscoff biscuits—while other channels may emphasize traditional baking methods or more elaborate plating.
Last updated: September 2, 2026
