dessert in 10 minutes, a real lightning recipe
Everyone is obsessed with biscoff and this no-bake biscoff layered cheesecake cup
Easy 6-Ingredient Dessert Cups
Ingredients:
Lotus Biscoff Cookies: 7 oz for crumbs, 5 for garnish
Milk: 1 ¾ cups
Custard Powder: 1 ½ tablespoons
Sugar: 2 tablespoons total
Whipping Cream: 1 ¾ cups
Vanilla Powder/Essence: A pinch
Instructions:
Prepare the Crumbs: Grind the Lotus Biscoff cookies in a food processor until fine.
Mix the Custard: In a bowl, combine ¼ cup of milk with the custard powder, whisking until smooth.
Cook the Custard: In a pan, heat the remaining milk with the sugar. Gradually add the custard mixture, whisking constantly until it thickens. Remove from heat and allow to cool.
Whip the Cream: In a separate bowl, whip the cream, remaining sugar, and vanilla until stiff peaks form.
Assemble the Cups: In 5 glasses, layer the cookie crumbs, custard, and whipped cream.
Garnish and Serve: Top each dessert cup with a Biscoff cookie and additional crumbs. Enjoy!
Tips:
Substitutions: Regular biscuits can replace Lotus Biscoff cookies.
Make-Ahead: Prepare the components in advance and assemble just before serving.
Storage: Store any leftover cups in the fridge for up to 24 hours (note that the texture may change).
Vanilla Variations: Substitute vanilla extract for vanilla powder or essence.
Toppings: Enhance with chocolate shavings, caramel sauce, or your favorite fruits.