Super easy and delicious 9 Lotus Biscoff / Speculoos no bake dessert recipes everyone can make! No baking, no eggs, no gelatine and no alcohol! Perfect ideas for dessert tables. Everyone will love them! Choose your favourite or try them all, they’re all so delicious!
1. LOTUS BISCOFF DESSERT SHOTS
makes 12 x 70ml / 2.5oz dessert shooters
100g (12-13 biscuits) Lotus Biscoff biscuits
20g (2 tbsp) unsalted butter melted
400ml (1+1/4 cup) double cream (heavy cream)
1 tbsp Lotus Biscoff spread
2. LOTUS BISCOFF PUDDING AND CREAM DESSERT CUPS
makes 5 x 170ml / 6oz cups
1st layer:
30g (2 tbsp) sugar
20g (2 tbsp) cornstarch
pinch of salt
300ml (1+1/4 cup) milk
1 heaping tablespoon Lotus Biscoff spread
2nd layer:
60g Lotus biscuits (8-9 pieces)
3rd layer:
200ml (3/4 cup) whipping creram
1 tbsp sugar
1 tsp vanilla extract
3. LOTUS BISCOFF AND MANGO DESSERT SHOTS
makes 10 x 90ml / 3oz shooters
80g (10 biscuits) Lotus Biscoff (or any other biscuits)
15g (1 tbsp) melted unsalted butter
250g chopped mango (fresh or frozen and thawed)
150g (2/3 cup) cream cheese (such as Philadelphia) or Mascarpone cheese
150ml (2/3 cup) whipping cream (minimum 33% fat)
1 tbsp sugar
1 tsp vanilla extract
4. LOTUS BISCOFF TIRAMISU
2 tbsp instant coffee
300ml (1 cup) boiling water
20 savoiardi / ladyfingers biscuits (depending on the serving tray size)
200g (1 cup) mascarpone cheese
200g (1 cup) whipping cream
2 tbsp sugar
1 tsp vanilla extract
1 heaping tbsp Biscoff spread
5. LOTUS BISCOFF CUSTARD AND CREAM
makes 5 x 175ml / 6oz cups
200 g (24 biscuits) Lotus Biscoff biscuits + 5 for decoration
300ml (1+1/4 cup) milk
1 1/2 tbsp custard powder
1 tbsp sugar
300ml (1+1/4 cup) whipping cream (minimum 33% fat)
1 tbsp sugar
1 tsp vanilla extract
6. LOTUS BISCOFF MINI CHEESECAKES
makes 9 mini cheesecakes
150g (19 pieces) Lotus Biscoff biscuits
200g (1 cup) soft cheese (cream cheese)
1 very heaping tbsp (approx 150g) Lotus Biscoff spread
200ml (3/4 cup + 2 tbsp) heavy whipping cream (double cream)
1 tsp vanilla extract
5 Lotus biscuits for decoration
7. LOTUS BISCOFF AND WHITE CHOCOLATE MOUSSE DESSERT CUPS
makes 3 x 165ml / 6oz cups
100g Lotus Biscoff / Speculoos biscuits (13 pieces)
20g (2 tbsp) butter unsalted melted
For Biscoff cream:
150ml (2/3 cup) whipping cream
1 tbsp Lotus Biscoff paste
For white chocolate mousse:
100ml (1/2 cup) whipping cream (minimum 33% fat)
50g white chocolate
8. LOTUS BISCOFF VANILLA AND CHOCOLATE CUSTARD DESSERT CUPS
makes 5 x 165ml / 6oz cups
200g (28 pieces) Lotus Biscoff biscuits
30g (1/8 cup) melted unsalted butter
4 tbsp custard powder (if not available then substitute with 4 tbsp corn flour (in the UK) / corn starch (in the US and other countries) plus 1 tsp vanilla extract)
2 tbsp sugar
600ml (2+1/2 cup) milk
2 tbsp cocoa powder unsweetened
150ml (2/3 cup) whipping cream (minimum 33% fat)
1 tbsp sugar
1 tsp vanilla extract
3 Lotus Biscoff biscuits for decoration
9. LOTUS BISCOFF DESSERT SHOTS WITHOUT SPREAD
makes 14 x 70ml / 2.5oz shooters
120g Lotus Biscoff biscuits (15 pieces)
20g melted unsalted butter
150g (2/3 cup) soft cheese (such as Philadelphia)
75g (1/4 cup) sweetened condensed milk
250ml (1 cup) whipping cream (at least 33% fat)
1 tsp vanilla extract (optional)
7 Lotus Biscoff bicuits for decoration
FOR ALL DESSERTS:
Refrigerate for 1 hour before serving.
Store in the fridge for up to 3 days.
Enjoy 🥰