No-Bake Lotus Biscoff Dessert Cups

Ingredients (Makes 6 Servings)

• 1 package Lotus Biscoff cookies
• 1 cup brewed coffee, cooled
• 250 g mascarpone cheese
• 400 ml cold heavy whipping cream
• 100 g cream cheese
• 2 packets vanilla sugar (or 2 tsp vanilla extract)
• 3 packets whipped cream stabilizer (optional, for a firmer texture)
• ½ tbsp powdered sugar
• 200 g Lotus Biscoff spread

For Garnish

• Melted Lotus Biscoff spread
• Crushed Biscoff cookies
• Whole Biscoff cookies
• Fresh strawberries, halved

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Instructions

1. Brew the coffee and let it cool completely.
2. In a large bowl, beat together the mascarpone, cream cheese, heavy whipping cream, vanilla sugar (or vanilla extract), powdered sugar, and whipped cream stabilizer until thick and fluffy.
3. Quickly dip each Biscoff cookie into the cooled coffee for 1–2 seconds.
4. Arrange a layer of dipped cookies at the bottom of each dessert glass.
5. Pipe or spoon a layer of the cream mixture over the cookies.
6. Repeat the layers until the glasses are full.
7. Warm the Lotus Biscoff spread for a few seconds until pourable, then spread a thin layer over each dessert.
8. Decorate with crushed Biscoff cookies around the edges, a whole Biscoff cookie, and a fresh strawberry half.
9. Refrigerate for 2–3 hours before serving.

Tips

• Dip the cookies very briefly to prevent them from falling apart.
• Use well-chilled heavy cream for the fluffiest filling.
• For a kid-friendly version, replace the coffee with milk.
• Chill overnight for the best flavor and texture.