Trifle Desserts Cups

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Trifle desserts cups

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Lotus Biscoff Custard dessert cups. Easy and Yummy no bake dessert will melt in your mouth!

This super delicious and easy to make Lotus Biscoff and white chocolate dessert will be eaten in seconds! The divine combination of white chocolate mousse and Biscoff flavours will make everyone ask for more! Very simple with only 5 ingredients, ready in no time. This great cup dessert idea is perfect for parties or for when you don't have time to make a cake. Only few simple ingredients and this amazing dessert is ready to eat straight away!

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This recipe makes about 30 mini cheesecake cups (60mL cups). Bottom Biscoff crumble layer: Crumble 1 pack (250 g) of lotus Biscoff biscuits. Scoop 1 tbsp of crumbs into each cup and flatten them. Middle cheesecake layer: Whip 1 cup cream cheese and ¾ cup Lotus Biscoff spread in a bowl. In a separate bowl, add 1 ⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 pack of vanilla sugar, then whip these together until stiff peaks form. Fold the whipped cream mixture into the cream cheese mixture. Pipe a thick layer of this cheesecake mixture into each cup. Top: Melt ¼ cup of Lotus Biscoff spread & drizzle some onto the top of each cheesecake cup. Crumble 2 Biscoff biscuits to decorate the cheesecake cup tops. Refrigerate & serve the cheesecake cups cold credits to: @daniascuisine Dessert Shooters Recipes, Cheesecake Cups Recipe, Dessert Cups Recipes, Mini Dessert Cups, Cheesecake Cups, Easy Baking Recipes Desserts, Recette Patisserie Facile, Sweet Snacks Recipes, Dessert Cups

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Simple easy and delicious Lotus Biscoff (Speculoos) mini dessert cups with only few ingredients, without Biscoff spread, without eggs, without gelatine, no baking, no cooking will melt in your mouth. Just whisk everything together and these little Lotus Biscoff dessert shooters are ready in no time. Everyone can make these Lotus Biscoff dessert shots! Perfect dessert table idea for any occasion or simply a little treat with your cup of tea or coffee. This cream can also be used for cakes and cupcakes, it's firm and holds shape very well.

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No bake Cheesecake Crunch Cups

This recipe makes about 30 mini cheesecake cups (60mL cups). Bottom Biscoff crumble layer: Crumble 1 pack (250 g) of lotus Biscoff biscuits. Scoop 1 tbsp of crumbs into each cup and flatten them. Middle cheesecake layer: Whip 1 cup cream cheese and ¾ cup Lotus Biscoff spread in a bowl. In a separate bowl, add 1 ⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 pack of vanilla sugar, then whip these together until stiff peaks form. Fold the whipped cream mixture into the cream cheese mixture. Pipe a thick layer of this cheesecake mixture into each cup. Top: Melt ¼ cup of Lotus Biscoff spread & drizzle some onto the top of each cheesecake cup. Crumble 2 Biscoff biscuits to decorate the cheesecake cup tops. Refrigerate & serve the cheesecake cups cold credits to: @daniascuisine