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Homemade No-Bake Lotus Biscoff Cheesecake Dome Cups photo
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No-Bake Lotus Biscoff Cheesecake Dome Cups

These No-Bake Lotus Biscoff Cheesecake Dome Cups are indulgently creamy and easy to make, bursting with the rich caramelized flavor of Lotus Biscoff in a fun dome shape!
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Dessert, Easy, Lotus Biscoff, No-Bake
Servings: 6 servings

Ingredients

  • 12 cookies Lotus Biscoff cookies crushed
  • 4 tablespoons unsalted butter melted
  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup Lotus Biscoff spread
  • Chocolate shavings or additional crushed Biscoff cookies for garnish

Instructions

  • Start by crushing 12 Lotus Biscoff cookies into fine crumbs. Mix in 4 tablespoons melted unsalted butter until the mixture resembles wet sand. Divide evenly among serving cups, pressing firmly to form a crust. Set aside.
  • In a chilled mixing bowl, whip 1 cup heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.
  • Beat 8 ounces softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract together until smooth and creamy. Gently fold in the whipped cream, then fold in 1/4 cup Lotus Biscoff spread.
  • Spoon the cheesecake filling over the crust in the cups, filling almost to the top. Slightly mound the filling in the center for a dome shape and smooth the surface.
  • Chill the assembled cups in the refrigerator for at least 4 hours or overnight to set. Before serving, garnish with chocolate shavings or additional crushed Lotus Biscoff cookies.

Equipment

  • Mixing Bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Spatula
  • Serving cups or small ramekins
  • Refrigerator space

Notes

  • Use reduced-fat cream cheese and heavy cream alternatives to lower fat content without sacrificing texture.
  • Substitute powdered sugar with natural sweeteners like erythritol or coconut sugar for a healthier option.
  • For dairy-free, replace heavy cream with whipped coconut cream.
  • Press the crust firmly into cups to prevent crumbling.
  • Store cheesecake cups covered in the refrigerator for up to 3 days or freeze for up to a month.