No-Bake Biscoff Cheesecake Cups with Crunchy Lotus Cookie Crust

Pre-prep Biscoff cheesecake cups up to two days ahead of time. Prepare and ice the cups ahead of time and refrigerate until needed. This recipe makes eight serving-size Biscoff cheesecake cups with lotus cookie crusts and cinnamon-flavored Biscoff cookie butter fillings.

Crushed Lotus Biscoff cookies and unsalted butter are used to make a pressed crust. Heavy whipping cream is whipped until stiff peaks form. Room-temperature cream cheese, powdered sugar, Biscoff spread, and vanilla are beaten together. Whipped cream is folded into the cream cheese mixture. Melted Biscoff spread, cookie halves, and reserved crumbs finish each serving.

The cream should be whipped to stiff peaks before mixing it with cream cheese to avoid lumps of cream cheese in the filling. Unsoftened cream cheese is likely to cause lumps in the filling because cold cream cheese does not combine smoothly with other ingredients. Overmixing after adding whipped cream to the filling is another possible cause of a less airy texture.

Serve cold mixed drink cups in small 6- to 8-ounce cups and shot glasses. Store prepared cups covered with plastic wrap on a baking sheet. Chill for 4 or more hours before serving. Refrigerated prepared cups will keep for 3 to 4 days.