Why You’ll Love This Recipe

I love how these cheesecake shots are not only indulgent and satisfying, but also super easy to prepare. Each layer bursts with creamy Biscoff flavor, and they’re served in individual portions—making them perfect for parties or small gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cream cheese, softened
½ cup Greek yogurt or sour cream
¼ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons Lotus Biscoff spread (plus extra for drizzling)
½ cup heavy cream, whipped into soft peaks
6 Biscoff cookies, crushed (for layering and topping)
Optional garnish: cinnamon or mini cookie pieces

directions

I start by beating together the softened cream cheese, Greek yogurt (or sour cream), powdered sugar, and vanilla extract until smooth and creamy. Then I add the Biscoff spread and continue mixing until everything is well combined.

Next, I fold in the whipped cream gently so the mixture stays light and airy.

I place a layer of crushed Biscoff cookies into the bottom of six small shot glasses or dessert cups.

Then I spoon the cheesecake mixture on top, filling each glass about three-quarters full.

I sprinkle more crushed cookies on top and drizzle a little extra Biscoff spread over each.

Finally, I chill the glasses in the fridge for at least an hour so the flavors meld and the texture sets.

Before serving, I sometimes add a pinch of cinnamon or a mini Biscoff cookie on top for presentation.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 1 hour 15 minutes (including chilling)
Servings: 6 shots
Kcal: approximately 180 kcal per shot

Variations

I sometimes use mascarpone instead of cream cheese for a slightly richer flavor, or add a swirl of caramel sauce. Swapping the Biscoff spread for Nutella or peanut butter also works great.

storage/reheating

I keep these cheesecake shots in the fridge for up to 3 days, covered with plastic wrap. Since they’re best served cold, there’s no need to reheat—just garnish and serve.

FAQs

Can I make these ahead of time?

Yes, I often prepare them a day in advance so they have plenty of time to chill and the flavors can develop.

Do I need to bake the cheesecake filling?

No baking is required. These are no-bake cheesecake shots, making them quick and easy.

Can I use whipped topping instead of whipped cream?

Yes, I sometimes use whipped topping as a shortcut. Just make sure to fold it in gently.

What if I don’t have Biscoff cookies?

You can substitute with graham crackers or gingersnap cookies, though the flavor will be slightly different.

Can I make these dairy-free?

Absolutely. I use dairy-free cream cheese, yogurt, and whipped topping when making a vegan version.

Conclusion

Lotus Biscoff Cheesecake Shots are the perfect blend of creamy, crunchy, and spiced sweetness. They’re simple to prepare, visually stunning, and taste like a mini celebration in every bite.

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Lotus Biscoff Cheesecake Shots


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  • Author: Mia
  • Total Time: 1 hour 15 minutes (with chilling)
  • Yield: 6 cheesecake shots
  • Diet: Vegetarian

Description

These no-bake Biscoff cheesecake shots are rich, creamy, and layered with crushed cookies—perfect for parties, holidays, or anytime indulgence.


Ingredients

1 cup cream cheese, softened

½ cup Greek yogurt or sour cream

¼ cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons Lotus Biscoff spread (plus extra for drizzling)

½ cup heavy cream, whipped to soft peaks

6 Biscoff cookies, crushed (for layering and topping)

Optional garnish: cinnamon or mini Biscoff cookie pieces


Instructions

In a bowl, beat cream cheese, yogurt/sour cream, powdered sugar, and vanilla until smooth.

Mix in Biscoff spread until fully combined.

Gently fold in the whipped cream to keep the mixture airy.

Add a layer of crushed cookies to the base of six shot glasses.

Spoon cheesecake mixture into each, filling three-quarters full.

Top with more crushed cookies and drizzle with Biscoff spread.

Chill for at least 1 hour before serving.

Garnish with cinnamon or a mini cookie, if desired.

Notes

Substitute cream cheese with mascarpone for a richer taste.

Try Nutella or peanut butter instead of Biscoff for a twist.

Can use whipped topping as a shortcut.

Graham crackers or gingersnaps work as cookie substitutes.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: European-inspired

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