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A decadent dessert that combines the irresistible crunch of a Biscoff biscuit with creamy layers of indulgence, creating a dessert you won’t be able to stop dreaming about!
Ingredients:
For the Biscoff base:
1 cup Lotus Biscoff biscuits (crushed)
3 tablespoons unsalted butter (melted)
For the cream layer:
1 cup heavy whipping cream
½ cup cream cheese (room temperature)
½ cup powdered sugar
1 teaspoon vanilla extract
For the Biscoff layer:
½ cup Lotus Biscoff shortening (softened, microwave for 10-15 seconds if needed)
Topping:
Additional crushed Lotus Biscoff biscuits for garnish
Optional: Caramel drizzle or whipped cream
Instructions:
Prepare the Biscuit Base:
Start by crushing the Biscuit base until it resembles fine crumbs. You can use a food processor or place the Biscuit base in a plastic bag and crush it with a rolling pin.
In a medium bowl, mix the crushed Biscuit base with the melted butter until well combined and slightly sticky.
Divide the Biscuit base evenly among the dessert cups, pressing it down with the back of a spoon to form a firm base.
Create the Cream Layer:
In a large bowl, whip the heavy cream until stiff peaks form, then set aside.
In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overfill the Biscuit base. This layer should be light and fluffy.
Spoon or pipe a dollop of the cream mixture over the Biscuit base in each dessert cup, then spread it evenly.
Add the Biscoff Layer: