I was looking for a quick, easy, delicious and light dessert to enjoy for New Year's Day and I ran across these Biscoff No Bake Cheesecakes on a blog called Sour and Sweets. They looked and sounded amazing and very easy to make.
I did cut the recipe in half and in half yet again so that it only makes two servings, which is what you see here. If you are wanting a full sized dessert, do check out the other page to find out the measures, etc. for what you will be needing.
I confess I have a real weakness for Biscoff biscuits, or Lotus biscuits/cookies as they are also known! I have also heard them called Airline Cookies. My boss from the Manor used to fly back and forth to American on Delta and always had several handfuls of them when they got home.
I confess I used to sneak a cheeky biscuit to enjoy myself. They were soooo good. At that time you could not find them in the U.K.
Now they are readily available in the U.K. as is the Biscoff spread which you will need for this recipe. It is like a peanut butter, except made with crushed cookies. Oh my, but it is some delicious.
Those biscuits are incredibly moreish. Sweet and crunchy, flavored with caramel and cinnamon. You can't eat just one, and they do go incredibly well with hot drinks. They also go incredibly well in this tasty dessert!
What you have here is a base of finely crushed Biscoff layered in the bottom of a very small canning jar. (1/4 pint). This gets topped with the cheesecake mixture.
The cheesecake mixture is a simple mix of lightly sweetened vanilla whipped double cream, folded into softened cream cheese which has been beaten until smooth with some of that Biscoff spread.
This gets spooned over top of the crushed biscuit layer and then a final layer of melted Biscoff spread is spooned over top to cover it. A final topping of crushed biscuits (or chopped) is scattered over top and Bob's Your Uncle!
Dessert is done. All you need to do now is to pop it into the fridge so that it can set up. I left it for about 4 hours and it was perfection.
Lovely and light, this would make the perfect dessert to enjoy after a heavy meal. It is such a simple make as well, and goes together very quickly.
Many of us are looking for quick and easy after all of the work we have put into getting things ready for Christmas over the past few weeks. This is just the ticket!!!
WHAT YOU NEED TO MAKE BISCOFF CHEESECAKE CUPS
Not a lot of any one thing really. Simple ingredients put together in the most delicious way!
- 4 Lotus Biscoff biscuits, crushed
- 2 ounces (56g) cream cheese at room temperature
- 1/4 cup (60ml) heavy cream (whipping cream)
- 1/4 tsp vanilla
- 1 TBS icing sugar
- 2 TBS Biscoff butter spread
To top:
- 3 TBS Biscoff butter spread, melted
- 2 Biscoff cookies crumbled
You can find the Biscoff spread in the peanut butter aisle of the grocery store. Oh boy but it is some good. I could eat it just with a spoon. You will find that it comes in handy for all sorts. Its very nice spread onto plain biscuits/cookies. Like social tea, maria or malted milk biscuits.
I used Philadelphia brand cream cheese and I used full fat. I did not see the point of using light cream cheese when I was using cream anyways. In for a penny, in for a pound!
I can cut back on the calories tomorrow!
HOW TO MAKE BISCOFF CHEESECAKE CUPS
These are really very easy to make. The hardest part is waiting for them to set up! If you start this morning they will be right lovely for your supper/tea tonight!
Have ready two 1/4 pint canning jars, or cups which will hold at least 1/3 cup of cheesecake. (This is the size you want here. They each hold about 4 ounces in total.)
Put the 4 biscuits into a zip lock baggie, zip it shut, and crush them to a fine crumb by running a heavy rolling pin back and forth over them. Divide them between the cups, tamping them down in the cups until firm.
Beat the heavy cream with the vanilla and icing sugar until soft peaks form.
Beat the cream cheese together with the Biscoff spread until smooth. Fold in the whipped cream. Divide the mixture between the two jars evenly. Tap the bottom of the jars onto the counter top to help it settle.
Melt the Biscoff spread for the topping in the microwave. It will only take about 10 seconds. Divide this evenly between the two cups, pouring half of it over the top of the whipped mixture in each cup.
Sprinkle crushed Biscoff biscuits over top of the melted spread, dividing them equally. Cover with the lid to the jar and refrigerate at least four hours or overnight. Enjoy!
This was super delicious. Rich and creamy. There was just enough of it in the cup to satisfy without going over the top. I highly recommend!
I actually cut the recipe back even further, making only one serving and having tasted it I was happy that I had because it was so delicious I could never have been trusted with two servings of this and only one of me! I know my limits!
Some other delicious desserts built specifically for the smaller family on here that you might enjoy are:
LAYERED CHOCOLATE PUDDING DESSERT - This scrumptious sized for two people dessert lacks none of the deliciousness of it's full sized counterpart. With layers of crisp shortcake biscuit crust, and creamy chocolate and vanilla layers, it delights with every mouthful. Sized perfectly for the smaller family. Just enough to enjoy but not get you into trouble!
MEXICAN CHOCOLATE LAVA CAKES - You might think that because you are a small family of only one or two people, molten chocolate lava cake is off the menu for you, or that you will have to wait until you have company before you can enjoy it. I am happy to say that is just not true. Whether you are one person or two people, you can certainly enjoy a delicious chocolate dessert, built just for two or for one with leftovers to enjoy another day!
Yield: 2
Biscoff Cheesecake Cups
Prep time: 15 MinInactive time: 4 HourTotal time: 4 H & 15 M
This recipe makes only two delicious servings of this decadent no bake cheese cake. Quick and easy to make the most difficult part is waiting for it to set up.
Ingredients
- 4 Lotus Biscoff biscuits, crushed
- 2 ounces (56g) cream cheese at room temperature
- 1/4 cup (60ml) heavy cream (whipping cream)
- 1/4 tsp vanilla
- 1 TBS icing sugar
- 2 TBS Biscoff butter spread
To top:
- 3 TBS Biscoff butter spread, melted
- 2 Biscoff cookies crumbled
Instructions
- Have ready two 1/4 pint canning jars, or cups which will hold at least 1/3 cup of cheesecake.
- Put the 4 biscuits into a zip lock baggie, zip it shut, and crush them to a fine crumb by running a heavy rolling pin back and forth over them. Divide them between the cups, tamping them down in the cups until firm.
- Beat the heavy cream with the vanilla and icing sugar until soft peaks form.
- Beat the cream cheese together with the Biscoff spread until smooth. Fold in the whipped cream. Divide the mixture between the two jars evenly. Tap the bottom of the jars onto the counter top to help it settle.
- Melt the Biscoff spread for the topping in the microwave. It will only take about 10 seconds. Divide this evenly between the two cups, pouring half of it over the top of the whipped mixture in each cup.
- Sprinkle crushed Biscoff biscuits over top of the melted spread, dividing them equally. Cover with the lid to the jar and refrigerate at least four hours or overnight. Enjoy!
Thanks so much for visiting! Do come again!
How do you make the sugar icing for the deserts? It doesn't say. Where do you find the biscuit cookies?
ReplyDeleteIcing sugar is also known as confectioner's sugar or powdered sugar. It is readily available at grocery stores in the baking section. Not knowing where you live I cannot say for sure where to buy the biscuit cookies, but they are readily available on Amazon in most countries and you can get both the spread and the cookies in most grocery stores. I hope this helps.
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