4-Ingredient Lotus Biscoff Glass Dessert: the No Bake Recipe for a Creamy Dessert

Total time: 20 min
Difficulty: Low
Serves: 6 people
By Cookist

Love the taste of Lotus Biscoff biscuits? Then you’ll be a big fan of this recipe. This easy, no-bake recipe for Lotus Biscoff glasses is the perfect dessert if you’re short on time, and baking skills! Lotus Biscoff Biscuits were created by Belgian baker, Jan Boone, in the 1930s. The name is said to come from the combination of the words “biscuit” and “coffee” since the two are a match made in heaven. These delightful cookies are a type of shortbread with a lot of spices (nutmeg, cinnamon, allspice, etc.) and have a deep caramel flavor. It’s this caramel flavor that works so well with a creamy dessert. To make it, you simply beat together cream and lotus cream, then layer is into glasses with a prepared Biscoff crumb base. It’s quick to make and super tasty too.


For best results, use full-fat cream (not low fat).

This recipe is great for making ahead of time as the glasses can be covered with plastic wrap and stored in the fridge.

Instead of a Biscoff spread drizzle, use melted dark chocolate instead.

Add a cheesecake twist by beating in cream cheese with the cream and Biscoff spread.

If you can’t find Lotus Biscoff cookies in a store near you, you can also use speculoos cookies.

How to Store Lotus Glasses

The Lotus Glasses can be stored in the refrigerator (in an airtight container) for up to 3days. Or you can store it in the freezer (in an airtight container). You can even serve it frozen too!


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lotus Biscoff biscuits
butter (melted)
30g (1/4 cup)
Heavy Cream
420ml (1 3/4 cups)
lotus Biscoff cream + for decoration 

1 1/2 tbsp

How To Make Lotus Glasses

Place the Lotus Biscoff Biscuits in a food processor and process until crumbly. Add the butter (melted) and process again until all the crumbs are covered by covered.

Add the heavy cream and lotus cream to a clean mixing bowl.

Beat with an electric mixer until thickened.

Add a few teaspoons of the cookie crumbs to the glasses and press it down with a teaspoon. (Reserve a bit of the biscuit crumbs for sprinkling).

Transfer the cream mixture to a piping bag, then pipe the cream into the glasses.

Decorate the cups with more lotus cream.

Sprinkle with the reserved biscuit crumbs before serving.

And voilà, perfect!


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