Lotus Biscoff Cheesecake Shots

These delightful no-bake Lotus Biscoff cheesecake shots combine the iconic caramelized spice flavor of Biscoff cookies with creamy cheesecake filling in perfectly portioned shot glasses. Ideal for parties, bake sales, or any gathering where you need to serve dessert to a crowd, these mini treats deliver maximum flavor with minimal effort. With just 6 simple ingredients and no baking required, they're a foolproof dessert that will impress your guests without keeping you in the kitchen all day.

Ingredients

For the Base

• 150g Lotus Biscoff biscuits: Provides that distinctive caramelized spice flavor
• 60g unsalted butter, melted: Binds the crumbs together (don't substitute with margarine)

For the Filling

• 500g cream cheese: Full-fat recommended for best texture, but low-fat works in this recipe
• 240g smooth Biscoff spread: Infuses the filling with authentic Biscoff flavor
• 80g icing sugar: Adds sweetness without grittiness
• 200ml double cream: Provides structure when whipped (must be full-fat)

For Topping

• 150g Biscoff spread, melted: Creates a smooth topping layer
• Additional Biscoff biscuits: For garnish and texture contrast

Equipment Needed

• 36 shot glasses: 50ml capacity recommended
• Food processor or blender: For crushing the biscuits
• Electric mixer: Essential for properly whipping the filling
• Piping bag: Makes filling the shots neat and efficient
• Mixing bowls: For preparing the different components
• Wooden spoon: Helpful for pressing down the base

Instructions

Prepare the Base

Arrange shot glasses:

Arrange 36 shot glasses on your work surface ready for filling

Crush biscuits:

Crush the Biscoff biscuits in a food processor until they form fine crumbs

Mix with butter:

Mix the crumbs with melted butter until evenly coated

Press into glasses:

Add 2 teaspoons of the mixture to each shot glass and press down firmly (the end of a wooden spoon works well for this)

Make the Filling

Combine ingredients:

In a medium bowl, combine cream cheese, Biscoff spread, and icing sugar

Whip cream:

Add the double cream and whip with an electric mixer until thick and creamy

Pipe filling:

Transfer the mixture to a piping bag, cut off the tip, and pipe into each shot glass over the biscuit base

Add the Topping

Melt Biscoff spread:

Microwave 150g of Biscoff spread for 20-30 seconds until runny

Add topping:

Spoon a small amount of melted Biscoff spread over each cheesecake shot

Garnish:

Garnish with Biscoff biscuit pieces and crumbs

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Storage Instructions

• Refrigerate: Can be made up to 2 days in advance and stored in the refrigerator
• Cover loosely: If storing, cover with plastic wrap to prevent them from absorbing other flavors
• Do not freeze: The texture would be compromised

Variations

• Crunchy texture: Use crunchy Biscoff spread instead of smooth for added texture
• Chocolate lover's version: Add a layer of melted chocolate between the base and filling
• Mini dessert cups: Use small clear plastic cups for a slightly larger portion
• Seasonal twist: Add a sprinkle of cinnamon or nutmeg to the filling during fall/winter

These Lotus Biscoff cheesecake shots are guaranteed to be the star of your dessert table. Their individual sizing makes them perfect for grazing tables, and their no-bake nature means you can prepare them even on the busiest days. Enjoy the creamy, spiced goodness in every bite!

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Frequently Asked Questions

→ Can I make these Biscoff cheesecake shots ahead of time?

Yes! These cheesecake shots can be made up to 2 days in advance. Store them covered in the refrigerator, but add the crushed biscuits on top just before serving to maintain their crunch. The rest of the components will hold up perfectly in the fridge.

→ What can I use instead of shot glasses?

If you don't have shot glasses, you can use mini dessert cups, small mason jars, small wine glasses, or even clear plastic cups for a disposable option. Any small container that holds 2-3 ounces will work well. Clear containers are best to showcase the beautiful layers.

→ I can't find Lotus Biscoff spread. What can I substitute?

If Biscoff spread isn't available, you can substitute with cookie butter or speculoos spread, which have very similar flavors. In a pinch, you could use creamy peanut butter or Nutella, though the flavor profile will be different but still delicious.

→ Why is my cheesecake filling not thickening?

The filling might not thicken properly if the cream cheese wasn't at room temperature or if the cream wasn't whipped enough. Make sure your cream cheese is soft before mixing, and whip the cream until it reaches stiff peaks. If it's still too soft, refrigerate the mixture for 30 minutes before piping.

→ Can I make a full-sized version of this dessert?

Absolutely! Use the same recipe to make a full-sized cheesecake in an 8 or 9-inch springform pan. Double the crust ingredients, press into the bottom of the pan, and proceed with the recipe as written. Chill for at least 4 hours or overnight before serving.