Oh my gosh, you guys, I still remember the first time I tasted a Biscoff cookie. It was on a flight to Amsterdam, tucked into that little snack tray, and wow, that first bite changed everything! The warm caramelized spice, that perfect crunch, I immediately needed more. That’s when I started dreaming up these Mini Lotus Biscoff Cups. They’re the easiest, no-bake treat you’ll ever make, but they taste like pure magic. Perfect for last-minute parties (or, let’s be real, a midnight snack). Just a handful of ingredients, zero oven time, and you’ve got these creamy, dreamy little cups that disappear faster than you can say “Biscoff.” Trust me, once you try them, you’ll keep the cookie stash hidden… or at least try to!
Why You’ll Love These Mini Lotus Biscoff Cups
Let me count the ways these little cups will steal your heart (and your snack time):
- No oven required: Perfect for summer days when turning on the oven feels like a crime, or when you need a quick treat without the heat.
- That Biscoff magic: The caramelized, spiced cookie flavor pairs perfectly with the creamy filling, it’s like your favorite cookie transformed into a bite-sized dessert.
- Foolproof to make: Even if you’re not a baker, you can’t mess these up. Just crush, mix, fill, and chill!
- Always a crowd-pleaser: I’ve brought these to book clubs, potlucks, and even fancy dinners, they disappear every single time.
- Endlessly customizable: Top with chocolate drizzle, fresh fruit, or extra cookie crumbs to make them your own.
Seriously, what’s not to love? They’re like little bites of happiness!
Ingredients for Mini Lotus Biscoff Cups
Gather these simple ingredients, and you’re halfway to cookie cup heaven! Here’s what you’ll need:
- 1 cup Lotus Biscoff cookies, finely crushed: About 15 cookies. Trust me, you’ll want them super fine for that perfect crust texture.
- 4 tbsp unsalted butter, melted: The glue that holds our magical cookie base together.
- 1/2 cup cream cheese, softened: Leave it out for an hour first, cold cream cheese is the enemy of smooth filling!
- 1/4 cup powdered sugar: For that just-right sweetness without graininess.
- 1 tsp vanilla extract: The secret flavor booster that makes everything taste homemade.
- 1/2 cup whipped cream: Freshly whipped or the good stuff from a can, I won’t judge!
- Extra crushed Biscoff for topping: Because more cookie is always better.
See? Nothing fancy, just pantry staples that come together most deliciously!
How to Make Mini Lotus Biscoff Cups
Okay, let’s get to the fun part! These little cups come together so easily, you’ll be amazed at how professional they look (and taste!). Just follow these simple steps, and you’ll have dessert magic in no time.
Preparing the Cookie Base
First, grab those crushed Biscoff cookies, I like mine almost powdery fine for the smoothest crust. Mix them with the melted butter until it looks like wet sand (you’ll know it’s right when you can pinch it and it holds together). Now here’s my trick: use a small spoon or the bottom of a shot glass to press the mixture firmly into mini cupcake liners. Really pack it in there! Pop them in the fridge for 15 minutes, this sets the base so it won’t crumble when you add the filling.
Making the Creamy Filling
While the bases chill, let’s make that dreamy filling. Beat the softened cream cheese until it’s completely smooth, no lumps allowed! Add the powdered sugar and vanilla, mixing until fluffy. Now, gently fold in the whipped cream in three additions. Don’t overmix here, we want to keep that airy lightness. The filling should be thick but still spoonable, like soft-serve ice cream.
Assembling and Chilling
Time to bring it all together! Spoon or pipe the filling into your chilled cookie cups, I usually fill them just slightly over the top since they’ll settle a bit. Sprinkle generously with extra crushed Biscoff (because more cookie is always better!). Now comes the hardest part: waiting. Chill them for at least an hour, though overnight is even better if you can resist. The wait is worth it, the flavors meld together perfectly, and the texture becomes absolutely divine.
Tips for Perfect Mini Lotus Biscoff Cups
After making these little cups more times than I can count (okay, fine—I lose track after the third batch), I’ve picked up some foolproof tricks to make them absolutely perfect every single time:
- Room temp is key: That cream cheese needs to be soft as butter—cold cream cheese equals lumpy filling, and nobody wants that. Leave it out for a good hour before mixing.
- Crush those cookies to dust: A few bigger chunks might sound nice, but super-fine crumbs make the base hold together beautifully. A food processor is your best friend here.
- Taste as you go: Love it sweeter? Add an extra tablespoon of powdered sugar to the filling. Prefer more spice? Sprinkle a pinch of cinnamon into the cookie base.
- Patience pays off: I know, I know—waiting is hard. But that full hour of chilling? Non-negotiable. It transforms the texture from good to “Oh my gosh, what IS this magic?!”
Follow these, and your cups will be the talk of every party—or, let’s be real, your next Netflix binge. If you’re looking for other easy, no-bake treats, check out some ideas over at Family Tastes.
Ingredient Notes and Substitutions
Ran out of something? No worries! These little cups are super forgiving. Here’s how to tweak them when your pantry isn’t cooperating:
- Biscoff cookies MIA? Try graham crackers or digestive biscuits—they won’t have that signature spice, but they’ll still be delicious.
- Dairy-free? Swap the butter for coconut oil (melted and cooled) and use vegan cream cheese. For the whipped cream, coconut whipped cream works beautifully.
- Out of powdered sugar? Blend regular sugar in a blender until fine—just sift it well to avoid graininess.
- Want extra richness? Replace half the whipped cream with Biscoff spread—just warm it slightly first so it mixes in smoothly.
The beauty? Even with swaps, they’ll still taste amazing—promise! If you enjoy these types of simple, creamy desserts, you might also like our recipe for mini biscuit cream cups.
Serving and Storage Suggestions
These little cups deserve a grand entrance! I love serving them on a pretty platter with a dusting of powdered sugar or a drizzle of melted chocolate. For parties, arrange them on a tiered stand—they look so fancy, no one will guess how easy they were to make. Leftovers? (As if!) Store them in an airtight container in the fridge for up to 3 days. The cookie base stays crisp, and the filling stays dreamy. Pro tip: If stacking, use parchment between layers to prevent sticking. They’re perfect straight from the fridge—no need to wait!
Mini Lotus Biscoff Cups Nutritional Information
Okay, let’s be real, we’re not eating these little cups for their health benefits (though happiness is its own kind of nourishment, right?). But in case you’re curious, here’s the nutritional breakdown per mini cup. Just remember, these are estimates, actual numbers can vary based on your specific ingredients and how generous you are with those cookie crumbs on top!
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Now, here’s my unofficial nutrition advice: Enjoy every single bite without guilt! Life’s too short not to savor those caramelized spice flavors. That said, if you’re watching portions, these mini cups are actually perfect, just one or two will satisfy that sweet craving completely. For another small, satisfying treat, check out our mini chocolate eclairs recipe.
Frequently Asked Questions
I get so many questions about these addictive little cups, here are the answers to everything people ask me most often!
Absolutely! For an extra rich version, mix 2 tablespoons of Biscoff spread into your cream cheese filling. Just warm it slightly first so it blends smoothly. You’ll get double the caramelized spice goodness!
How long do these keep in the fridge?
They’re best within 3 days, but good luck keeping them that long! The cookie base stays surprisingly crisp, and the filling stays creamy. Just store them in an airtight container.
Can I make these ahead for a party?
Perfect party trick, assemble them up to 24 hours in advance. The flavors actually get better as they sit! Add the final cookie sprinkle just before serving for maximum crunch.
Why is my filling lumpy?
Ah, that’s always the cream cheese’s fault! Make sure it’s truly room temperature, cold cream cheese refuses to play nice. If lumps happen, a quick blitz with a hand mixer fixes everything.
Can I freeze these?
You can, but the texture changes a bit. The filling stays creamy, but the cookie base loses some crunch. If you must freeze, skip the topping and add fresh crumbs after thawing.
Ready to Make Your Mini Lotus Biscoff Cups?
You’re all set to create these little bites of joy! I can’t wait for you to experience that first creamy, spiced bite, the way the smooth filling melts against the crunchy cookie base is pure magic. These are the kind of treats that make people ask, “Wait, YOU made these?” in that wonderfully impressed tone. If you’re looking for more impressive yet simple desserts, consider trying our mini chocolate cake squares.
When you whip up a batch (and I know you will!), tag me on Instagram so I can see your beautiful creations. Did you add a chocolate drizzle? Maybe some sea salt on top? I love seeing your twists! And when your friends beg for the recipe, just smile and say, “Oh, it’s just this simple little thing I threw together…”, we’ll keep our cookie-crushing secrets between us.
Seriously though, once you taste these, you’ll understand why I always keep Biscoff cookies stocked at all times. They might become your signature party trick too, consider yourself warned! Now go grab that food processor and get crushing. Happy baking, my friend!
For more recipes follow me in page Facebook and Pinterest.
Print
8 Irresistible Mini Lotus Biscoff Cups That Taste Like Magic
- Total Time: 1 hour 20 minutes
- Yield: 12 mini cups 1x
- Diet: Vegetarian
Description
Mini Lotus Biscoff cups are a delightful treat combining the rich, spiced flavor of Biscoff cookies with a creamy filling. Perfect for parties or as a sweet snack.
Ingredients
- 1 cup Lotus Biscoff cookies, crushed
- 4 tbsp unsalted butter, melted
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup whipped cream
- Extra crushed Biscoff for topping
Instructions
- Mix crushed Biscoff cookies with melted butter.
- Press the mixture into mini cupcake liners to form the base.
- Refrigerate for 15 minutes to set.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped cream gently.
- Spoon the filling into the chilled cookie cups.
- Top with extra crushed Biscoff.
- Chill for at least 1 hour before serving.
Notes
- Use a food processor for finely crushed cookies.
- Ensure cream cheese is at room temperature for smooth mixing.
- Adjust sweetness by adding more or less powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg