Teaching my kids to make these simple dessert shots!

With no baking required, these No-Bake Biscoff Cheesecake shot cups are incredibly quick and easy to make.  The addictive cookie butter filling pairs beautifully with an irresistible cookie base, making the individual shot cups or mini glass jars perfect for serving at any gathering.

There’s nothing complicated about this recipe, and the result is a crowd-pleasing dessert that can be served on any occasion that will satisfy any sweet tooth, whether you are serving them to friends or impressing dinner guests.  Serve with a shot of espresso to round it off!

Ingredients:

• 250g/ 1 pack of Biscoff Biscuit
• 8 oz./225g/ 1 cup cream cheese , softened to room temperature.
• 3/4 cup Biscoff spread, softened.
• ½ cup.  powdered sugar
• 1 1/3 cup heavy whipping cream- cold
• 1 tsp. vanilla extract
• ½ cup melted Lotus Biscoff spread
• Extra crumbs for decorating
• Extra biscuits for decorating

Crust- Biscoff crumble layer:

1. Crumble 1 pack (250 g) of Lotus Biscoff biscuits using a food processor ( OPTIONAL-add 2 tbsp. melted butter and mix)
   
   

Cheesecake layer:

1. In a bowl, whip together 1 cup cream cheese and ¾ cup Lotus Biscoff spread, both at room temperature.
2. In another bowl, whip 1 ⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 tsp vanilla extract unit stiff peaks form.
3. Gently using the cut and fold method fold the whipped cream mixture into the cream cheese mixture,
4. Fit a piping bag with a Wilton No. 2A Round Decorating 2A tip and fill it with the cream.
   
   

Melted Lotus Biscoff spread.

1. Melt ½ cup of Lotus Biscoff spread in the microwave for 30 seconds.
   
   

Assembly:

1. Scoop 1 tbsp. of crumbs into each cup and flatten this layer using the bottom of an extra cup or a muddler.
2. Pipe a thick layer of this cheesecake mixture into each cup.
3. Spread or drizzle some melted Lotus Biscoff spread onto the top of the cheesecake layer.
4. Repeat ending with the melted Lotus Biscoff spread.
5. Edge the dessert shot with Biscoff biscuit crumbs and insert a whole Biscoff cookie.
6. Cover and place in the fridge for at least 2 hours before serving, or up to 2-3 days.