Tomato Shorba {indian Tomato Soup}

Tomato shorba is an Indian-style spiced tomato soup made with ripe, plum tomatoes, ginger, garlic, aromatic spices, and fresh coriander stalks.

A bowl of this warm, cozy, and invigorating tomato shorba is so comforting, perfect to be enjoyed during chilly days or all year round! You can also find instructions for the Instant Pot in the post.

If you are looking for a change from the classic thick and creamy, restaurant-style tomato soup, you must try this tomato shorba. This rustic soup is so soothing and packs a punch.

Since the soup is flavored with fresh coriander stalks it is also known as tamatar (tomato) dhaniya (coriander) ka shorba. This aromatic and flavor-packed tomato coriander shorba is perfect for the winter season. With a little kick from the spices and the sweet-tangy taste of the tomatoes, this tomato shorba is sure to tingle your taste buds and nourish your body and soul!

• Why should you try this recipe?
• Ingredients
• Instructions
• Serving suggestions
• Variations
• Storage
• Top tips
• FAQ
• Related
• Tomato Shorba {Indian Tomato Soup}

Why should you try this recipe?

• Needs basic pantry ingredients
• Low in calories, delicious, and quite nutritious
• Easy to prepare
• Makes for a light and delicious appetizer
• Doesn’t need any cream
• Vegan and gluten-free

Ingredients

• Tomatoes: I’ve used hybrid tomatoes as they are not too tart, you could also use Roma or tomatoes on the vine.
• Whole spices: You will need whole spices like cinnamon, cloves, peppercorns, bay leaves, black and green cardamom, coriander seeds, and cumin seeds.
• Aromatics: I’ve used a medium sliced onion which is optional. But I recommend adding it as it balances the acidity of the tomatoes. Besides that, you will also need coarsely crushed ginger and garlic. Try using fresh and not readymade paste for the best flavor!
• Besan: This adds a subtle nutty flavor and thickness to the soup. You may skip it if you wish to. You can also thicken the soup with a little wheat flour instead.
• Spices: I’ve added some Kashmiri chili powder which gives a beautiful red color to the shorba sans the heat. Along with that, you will need very little turmeric powder, some salt, garam masala, and freshly cracked black pepper.
• Sugar: I like to add a little sugar to balance out the heat from the spices and counteract the acidity of the tomatoes.
• Cooking fat: I’ve used sunflower oil. You can also use unsalted butter or plant-based butter.
• Coriander stalks: This adds a lovely flavor to the soup, do not skip it.

Please see the recipe card for the complete list of ingredients and quantities.

Instructions

Stove top instructions

Heat 1 tablespoon of oil on medium heat in a heavy-bottomed pot.

Add 1 teaspoon of cumin seeds, and let it crackle. Lower the heat and add 1-inch cinnamon, 2 cloves, 3 green cardamom, 1 black cardamom, 2 bay leaves, 5 to 6 peppercorns, and 1 tablespoon of crushed coriander seeds and roast for a few seconds, until the spices are fragrant. ( Photos 1 and 2 )

Add about 10 grams each of crushed ginger and garlic and saute until fragrant. ( Photos 3 and 4 )

Add 1/2 cup sliced onions, and saute until onions turn translucent. ( Photos 5 and 6 )

Add 1 tablespoon of besan and roast until it turns golden brown and gives out a nutty aroma. ( Photos 7 and 8 )

Next, add roughly chopped tomatoes (500 grams), 20 grams of coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften. ( Photos 9 and 10 )

Add 1 teaspoon Kashmiri chili powder, 1/4 teaspoon garam masala, 1/8 teaspoon turmeric, 1/2 teaspoon freshly cracked black pepper, and 1 teaspoon sugar, and saute until the tomatoes turn mushy. ( Photos 11 and 12 )

Add 4 cups water, mix well, and bring to a boil. Lower the heat, cover, and simmer for 20 minutes. ( Photos 13 to 16 )

Strain the mixture through a fine-mesh sieve placed over a large heatproof bowl. Press the solids using a spatula, and extract as much of the tomato pulp as you can. ( Photos 17 to 19 )

Transfer the shorba back to the pan, and bring to a boil. ( Photo 20 )

Remove the scum with a ladle. Lower the heat and simmer for 4-5 minutes. ( Photo 21)

Check for seasoning, and adjust with more salt, black pepper, or sugar. ( Photos 22 and 23 )

Instant Pot/pressure cooker method

Press the ‘SAUTE’ button, set it to ‘NORMAL’ or ‘MEDIUM’ (depending on your IP model), and press ‘START’. Once it displays ‘HOT’, add 1 tablespoon of oil and let it heat up a bit.

Add 1 teaspoon of cumin seeds, 1-inch cinnamon, 2 cloves, 3 green cardamom, 1 black cardamom, 2 bay leaves, 5 to 6 peppercorns, and 1 tablespoon of crushed coriander seeds and roast for a few seconds, until the spices are fragrant. ( Photos 26 and 27 )

Add crushed ginger and garlic and saute until fragrant. ( Photos 28 and 29 )

Add 1/2 cup sliced onions, and saute until onions turn translucent. ( Photos 30 and 31 )

Add 1 tablespoon of besan and roast until it turns golden brown and gives out a nutty aroma. ( Photos 32 and 3 3)

Next, add roughly chopped tomatoes (500 grams), coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften. ( Photos 34 and 35 )

Add 1 teaspoon Kashmiri chili powder, 1/4 teaspoon garam masala, 1/8 teaspoon turmeric, 1/2 teaspoon freshly cracked black pepper, and 1 teaspoon raw sugar, and saute until the tomatoes turn mushy. ( Photos 36 and 3 7)

Add 3 cups of water and mix well. ( Photo 38 )

Press ‘CANCEL’. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 5 minutes. It will take some time for the pressure to build up, after which the timer will begin. ( Photo 39 )

Let the pot depressurize for 10 minutes. Then do a quick release of any leftover pressure as per the manufacturer’s instructions. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you. ( Photos 40 and 41 )

Follow the same process as mentioned in the stovetop instructions to strain and simmer the stock. You may do so in the Instant Pot insert. ( Photos 42 to 43 )

Serving suggestions

Enjoy this tamatar dhania shorba on its own as an appetizer. You may drink it from a glass since its consistency is quite thin, or serve it in a bowl if you may.

Serve it along with some lemon wedges. If the soup is not too tangy, you can squeeze some lemon juice and mix it well. It will instantly lift the flavor of the soup.

You can also pair it with papad, croutons, breadsticks, crusty bread, garlic naan, garlic bread, dinner rolls , etc.

You may also serve it as a side along with pulao, biryani, or other varieties of rice recipes, etc.

Variations

• Creamy shorba: If you prefer some creaminess, you can add a few tablespoons of fresh cream or heavy cream at the end. Alternatively, you can also add some cashew cream or coconut cream.
• Add vegetables: You can add veggies like diced carrots, beets, spinach, other leafy greens, roasted red bell pepper, etc to this recipe. Carrots will add body and sweetness to the soup. Beets will add a lovely red color to the shorba which will make it even more visually appealing.
• Add a tadka (tempering) to the shorba: Top the shorba with a tempering made of ghee, cumin seeds, and finely chopped coriander leaves.

Storage

• Refrigerator: Allow to cool down completely. Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftovers are delicious as the flavors deepen as they sit. So you can easily double up this batch and make a large pot of soup.
• Freeze: You may also freeze in freezer-safe containers (leave some space for expansion) or Zip Top bags for up to 2 to 3 months. Thaw overnight in the fridge and reheat in a pan on the stovetop on medium heat, stirring frequently, until thoroughly heated.

Top tips

Tomatoes: Make sure you use ripe and plum tomatoes for this recipe. Avoid tomatoes that are too tart as that will make the shorba too tangy.

Cook the tomatoes well: Make sure you cook the tomatoes until they soften. When the tomatoes break down, they release their natural sugars which intensify on cooking. Cooking the tomatoes well also helps meld the flavors with the aromatics and spices enhancing the richness and flavor profile of the shorba.

Spice level: This tomato shorba is moderately spicy since my kids also enjoy it. You can however feel a subtle hint of heat from the ginger and black pepper. Kashmiri chili powder adds a lovely red color without the heat. However, if you prefer a spicy shorba, you can throw in some dark green chilies, add more crushed black pepper, or add spicy red chili powder/cayenne or red pepper flakes according to your preference.

Strain, don’t blend: The soup is simmered for a good amount of time to extract the flavor of the spices and tomatoes, which is all we need. The resultant shorba will have the right amount of heat that complements the sweet-tart flavor of the tomatoes! If you do want to blend, be sure to fish out the whole spices or they will overpower the flavor of the tomatoes.

What is shorba?

Shorba, also known as chorba is derived from the Arabic word ‘ shūrbah ‘ meaning gravy. It may have also been derived from the Persian word shorbâ from shor meaning salty and ma/ab meaning water or stew. It may also have been derived from a hypothetical cognate word common to Arabic and Persian.

It is a class of soups or stews that are popular in India, the Middle East, Central Asia, Central, and Eastern Europe countries. (Source- Wiki )

Shorba can be made with lentils, meat, or vegetables. Vegetarian shorbas are quite popular in India. In terms of Indian cuisine, shorba can be used interchangeably to refer to a soup or it can also be used as a reference to the gravy that is usually served with biryani or pulao.

What is the difference between tamatar shorba and tomato soup?

While both recipes use tomato as the primary ingredient, the major difference between the two is the consistency. The consistency of shorba is quite thin, unlike the classic cream-based tomato soup which is thick.

Another notable difference is the flavor profile. Shorbas have a very distinct, robust flavor and kick from the spices, unlike the classic tomato soup which is usually seasoned with salt, pepper, and herbs like thyme, rosemary, etc.

Can I use canned tomatoes?

I strongly suggest sticking to fresh tomatoes for the best results. But in a pinch, you may use canned tomatoes, either diced or crushed tomatoes will work fine. Reduce the liquid by half and then add more as needed to adjust the consistency and taste.

What can I use instead of besan (gram flour)?

Using gram flour makes this soup naturally gluten-free. If you do not have any dietary restrictions, you can use refined flour, wheat flour, or cornstarch slurry to thicken the soup.

How to make this tamatar shorba in a stovetop pressure cooker?

Follow the same directions as mentioned under Instant Pot instructions. Pressure cook for 2 to 2 whistles on medium heat. Let the cooker depressurize and follow the rest of the steps.

Related

You may also enjoy these vegetarian soup recipes;

• Sweet corn soup
• Instant Pot carrot ginger soup
• Hot and sour vegetable soup
• Pumpkin soup with coconut milk

Tomato Shorba {Indian Tomato Soup}

Ingredients1x2x3x

• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1- inch cinnamon
• 2 cloves
• 3 green cardamom
• 1 black cardamom
• 2 bay leaves
• 6 to 7 peppercorns
• 1 tablespoon coarsely crushed coriander seeds, 3 grams
• 1/2 cup sliced onions, 55 grams
• 8 to 10 garlic cloves, coarsely crushed, 10 grams
• 1 inch ginger root, peeled and coarsely crushed, 10 grams
• 1 tablespoon besan
• 20 grams of coriander stalks
• 500 grams tomatoes, about 6 medium tomatoes
• 1 1/4 teaspoon salt
• 1 teaspoon Kashmiri chili powder
• 1/4 teaspoon garam masala
• 1/8 teaspoon turmeric
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon raw sugar
• 4 cups water, 1000 ml

Instructions

Stove top instructions

• Heat 1 tablespoon of oil on medium heat in a heavy-bottomed pot.
• Add 1 teaspoon of cumin seeds, and let it crackle. Lower the heat and add cinnamon, cloves, green cardamom, black cardamom, bay leaves, peppercorns, and crushed coriander seeds and roast for a few seconds, until the spices are fragrant.
• Add crushed ginger and garlic and saute until fragrant.
• Add sliced onions, and saute until onions turn translucent.
• Add besan and roast until it turns golden brown and gives out a nutty aroma.
• Next, add roughly chopped tomatoes, coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften.
• Add Kashmiri chili powder, garam masala, turmeric, freshly cracked black pepper and sugar, and saute until the tomatoes turn mushy.
• Add 4 cups water, mix well, bring to a boil. Lower the heat, cover and simmer for 20 minutes.
• Strain the mixture through a fine-mesh sieve placed over a large heatproof bowl. Press the solids using a spatula, and extract as much of the tomato pulp as you can.
• Transfer the shorba back to the pan, and bring to a boil.
• Remove the scum with a ladle. Lower the heat and simmer for 4-5 minutes.
• Check for seasoning, and adjust with more salt, black pepper, or sugar.

Instant Pot/pressure cooker method

• Press the ‘SAUTE’ button, and set it to ‘NORMAL’ or ‘MEDIUM’ (depending on your IP model), and press ‘START’. Once it displays ‘HOT’, add oil and let it heat up a bit.
• Add cumin seeds, cinnamon, cloves, green cardamom, black cardamom, bay leaves, peppercorns, and crushed coriander seeds and roast for a few seconds, until the spices are fragrant.
• Add crushed ginger and garlic and saute until fragrant.
• Add sliced onions, and saute until onions turn translucent.
• Add besan and roast until it turns golden brown and gives out a nutty aroma.
• Next, add roughly chopped tomatoes, coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften.
• Add Kashmiri chili powder, garam masala, turmeric, freshly cracked black pepper, and sugar, and saute until the tomatoes turn mushy.
• Add 3 cups water and mix well.
• Press ‘CANCEL’. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 5 minutes. It will take some time for the pressure to build up, after which the timer will begin. (Photo 39)
• Let the pot depressurize for 10 minutes. Then do a quick release of any leftover pressure as per the manufacturer’s instructions. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
• Follow the same process as mentioned in stovetop instructions to strain and simmer the stock. You may do so in the Instant Pot insert.

Video

Notes

Nutrition

Tomato Shorba {Indian Tomato Soup}

Ingredients

• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1- inch cinnamon
• 2 cloves
• 3 green cardamom
• 1 black cardamom
• 2 bay leaves
• 6 to 7 peppercorns
• 1 tablespoon coarsely crushed coriander seeds, 3 grams
• 1/2 cup sliced onions, 55 grams
• 8 to 10 garlic cloves, coarsely crushed, 10 grams
• 1 inch ginger root, peeled and coarsely crushed, 10 grams
• 1 tablespoon besan
• 20 grams of coriander stalks
• 500 grams tomatoes, about 6 medium tomatoes
• 1 1/4 teaspoon salt
• 1 teaspoon Kashmiri chili powder
• 1/4 teaspoon garam masala
• 1/8 teaspoon turmeric
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon raw sugar
• 4 cups water, 1000 ml

Instructions

Stove top instructions

• Heat 1 tablespoon of oil on medium heat in a heavy-bottomed pot.
• Add 1 teaspoon of cumin seeds, and let it crackle. Lower the heat and add cinnamon, cloves, green cardamom, black cardamom, bay leaves, peppercorns, and crushed coriander seeds and roast for a few seconds, until the spices are fragrant.
• Add crushed ginger and garlic and saute until fragrant.
• Add sliced onions, and saute until onions turn translucent.
• Add besan and roast until it turns golden brown and gives out a nutty aroma.
• Next, add roughly chopped tomatoes, coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften.
• Add Kashmiri chili powder, garam masala, turmeric, freshly cracked black pepper and sugar, and saute until the tomatoes turn mushy.
• Add 4 cups water, mix well, bring to a boil. Lower the heat, cover and simmer for 20 minutes.
• Strain the mixture through a fine-mesh sieve placed over a large heatproof bowl. Press the solids using a spatula, and extract as much of the tomato pulp as you can.
• Transfer the shorba back to the pan, and bring to a boil.
• Remove the scum with a ladle. Lower the heat and simmer for 4-5 minutes.
• Check for seasoning, and adjust with more salt, black pepper, or sugar.

Instant Pot/pressure cooker method

• Press the ‘SAUTE’ button, and set it to ‘NORMAL’ or ‘MEDIUM’ (depending on your IP model), and press ‘START’. Once it displays ‘HOT’, add oil and let it heat up a bit.
• Add cumin seeds, cinnamon, cloves, green cardamom, black cardamom, bay leaves, peppercorns, and crushed coriander seeds and roast for a few seconds, until the spices are fragrant.
• Add crushed ginger and garlic and saute until fragrant.
• Add sliced onions, and saute until onions turn translucent.
• Add besan and roast until it turns golden brown and gives out a nutty aroma.
• Next, add roughly chopped tomatoes, coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften.
• Add Kashmiri chili powder, garam masala, turmeric, freshly cracked black pepper, and sugar, and saute until the tomatoes turn mushy.
• Add 3 cups water and mix well.
• Press ‘CANCEL’. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 5 minutes. It will take some time for the pressure to build up, after which the timer will begin. (Photo 39)
• Let the pot depressurize for 10 minutes. Then do a quick release of any leftover pressure as per the manufacturer’s instructions. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
• Follow the same process as mentioned in stovetop instructions to strain and simmer the stock. You may do so in the Instant Pot insert.

Video

Notes

Nutrition

Decadent No-bake Biscoff cheesecake cups are creamy, delicious, and easy to make. This dessert features a buttery Biscoff cookie crust, a light, sweet, and tangy Lotus Biscoff cheesecake filling, topped with a drizzle of irresistible cookie butter. They are the perfect addition to your holiday dessert table.

Looking for a fuss-free yet impressive dessert recipe to wow your guests this Holiday season? Then you just gotta try these luscious no-bake Biscoff cheesecake cups!

While I prefer baked cheesecake recipes over no-bake ones, I gotta admit that I love the convenience a no-bake cheesecake offers, especially when you are entertaining people during the busy holiday season.

You will need only 7 ingredients to make this no-bake dessert. There is minimal prep work and zero compromise on the flavor, win-win, isn’t it? These cute little no-bake Biscoff cheesecake cups are truly a Biscoff lover’s delight! I adore Biscoff desserts, and this easy dessert is right at the top of my list of favorite Biscoff desserts.

• Why you’ll love this recipe
• Ingredients
• Instructions
• Variations
• Storage
• Top tips
• FAQ
• Related
• No-Bake Biscoff Cheesecake Cups

Why you’ll love this recipe

• These no-bake Biscoff cheesecake cups look beautiful, and they are addictive
• It is a quick and easy recipe, simple enough for anyone to whip up
• Packed with Biscoff flavor, from the crust to the filling to the topping, this cheesecake highlights the flavor of Biscoff cookies!
• They can be made ahead of time
• Perfect for a potluck or gatherings
• The recipe can be scaled up easily to serve a crowd

Ingredients

• Lotus Biscoff cookies: These sweet, crispy, crumbly, caramel-flavored, spiced Belgian biscuits form the base of this cheesecake.
• Butter: I’ve used unsalted, melted, and cooled butter, mixed with the cookie crumbs for the cheesecake crust.
• Cream cheese: Use full-fat cream cheese for the best results.
• Icing sugar: Also known as confectioners’ sugar. It dissolves readily in the cream cheese, and when added in the right amount, it adds the perfect amount of sweetness that balances the mild tanginess of the cream cheese.
• Biscoff cookie spread: You will need Biscoff cookie spread for the cheesecake filling as well as the topping. If you do not have access to this, feel free to substitute it with any other brand of cookie butter.
• Whipping cream: This adds creaminess and lightness to the no-bake Biscoff cheesecake. I’ve used non-dairy whipping cream simply because it is nearly impossible to find a good brand of heavy cream in Mumbai. Please use heavy cream (USA) or double cream (UK).
• Vanilla extract: Enhances the cheesecake’s flavour.

Kindly refer to the recipe card below for the complete list of ingredients and quantities.

Instructions

Cheesecake crust

1- Place Biscoff cookies in a food processor.

2- Pulse until fine crumbs form. Alternatively, you may place the cookies in a ziplock bag and crush them with a rolling pin.

3- Transfer the crumbs to a bowl, and add melted butter.

4- Mix until it resembles wet sand.

5- Spoon about 2.5 tablespoons of crumbs into a cup and lightly press the crumbs evenly into the bottom of the glasses. I used a cocktail muddler. You may do it with your finger or with the help of a narrower cup.

6- Repeat with the rest of the cookie crumbs. Refrigerate while you work on the cheesecake filling.

Bicoff cheesecake filling

7- Add 1/2 cup of cold whipping cream (heavy cream) to a chilled bowl.

8- Beat on high speed until stiff peaks form.

9- Once stiff peaks form, set the whipped cream aside. Keep it chilled while you prepare the cream cheese-Biscoff filling.

If using dairy heavy cream, do not over beat the cream, it may turn into butter.

10- In another large bowl, add 1 cup of cream cheese and 1/4 cup of icing sugar.

11- Using a hand mixer or stand mixer fitted with a paddle attachment, beat on medium speed until smooth and creamy.

12- Scrape down the bottom and sides of the bowl occasionally.

13- Add 1/3 cup of Biscoff cookie spread and 1 teaspoon of vanilla extract.

14- Beat on medium speed until well combined.

15-Scrape the bottom and sides of the bowl.

16- Add half of the whipped cream to the cream cheese mixture.

17- Fold it in gently using a spatula until combined.

18- Fold the remaining whipped cream into the cream cheese mixture.

19- Transfer the cheesecake filling into a piping bag or a ziplock bag.

20- Snip off the tip.

Assemble and chill

21- Pipe the cheesecake filling over the cookie crust.

22-Level it with the back of a spoon.

23- Drizzle melted Biscoff spread over the cheesecake layer. (Place about 6 tablespoons of Biscoff spread in a microwave-safe bowl and microwave on low for 10 to 15 seconds to melt it. It does not need to be hot; it should just be warm enough to drizzle.

Cover and chill for 4 to 6 hours or overnight.

24- When you are ready to serve, garnish with whipped cream, half a Biscoff cookie, and sprinkle some cookie crumbs if desired.

25- Serve chilled!

Variations

• Biscoff cheesecake cupcakes: Instead of assembling the cheesecake in glasses or cups, you can assemble them in a cupcake pan lined with cupcake liners or silicon liners. For a bite-sized treat, consider using a mini cupcake pan.
• Incorporate fruits: You can layer fresh fruits like strawberries, blueberries, and raspberries, etc, between the cheesecake filling or use them as a topping. Whilst adding freshness, the fruits provide a visual color contrast.
• Try a different topping: The creamy, dreamy cheesecake filling can be topped with caramel, or a dollop of whipped cream with a generous drizzle of dulce de leche, chocolate ganache, chocolate shavings, etc.
• Tangier cheesecake: If you prefer a tangy flavour, you may add 1 teaspoon of lemon juice while adding the vanilla.

Storage

Refrigerate: Leftovers will last for up to 4 to 5 days in the refrigerator. It is important to cover the cups/jars with lids, plastic wrap, or aluminum foil. This will help prevent them from drying out and absorbing other odors in the refrigerator.

Freeze: Assemble the cheesecake in freezer-safe jars, seal the jars with lids, and freeze for up to 1 month. Thaw in the refrigerator before serving.

Top tips

Room-temperature ingredients: Ensure the cream cheese is at room temperature so the cheesecake filling is smooth and not lumpy. Please remove it from the fridge and leave it out on the countertop for at least 30 minutes to an hour.

Crust: Avoid applying too much pressure while pressing the crumbs onto the base, as it will make the cheesecake base too hard. If you are using narrow plastic disposable cups, they may crack when trying to scoop the hard biscuit base. You should apply just enough pressure to keep the crumbs in place.

Sweetness: I adjusted the sugar quantity since I used non-dairy whipped cream, which is sweetened. Also, the cookie butter used in the cheesecake filling and topping is quite sweet. Use the sugar quantity as a guide and adjust to your desired sweetness. If you skip the cookie butter topping, you may increase the quantity of icing sugar to 1/2 cup.

More Biscoff flavor: You may increase the Biscoff cookie butter to 1/2 cup for more flavor. Otherwise, you can add a layer of cookie butter between the filling. You may also sprinkle a layer of crushed Biscoff cookies between the cheesecake filling for some texture.

For a lighter cheesecake: You can increase the cream from 1/2 cup to 1 cup for a mousse-like texture. Doing so will also increase the yield by a couple of extra servings. We prefer the texture better with the quantities specified in the recipe, and so that’s what I love to stick with. Feel free to experiment and see what works best for you. More cream will yield a light and airy cheesecake.

Number of servings: The glasses that I’ve used are 175 ml, and I got 6 servings from this recipe. The yield will vary depending on factors like the serving capacity of your glass/cups/jars and how generous you are with the layering.

Can I substitute cream cheese with something else?

While cream cheese is an important ingredient for any cheesecake recipe, you can still use other substitutes like a mix of hung curd/Greek yogurt and paneer, mascarpone cheese, or silken tofu. But just know that the texture and flavor will differ a bit. You will have to experiment!

Can I use crunchy Biscoff spread instead of the smooth one?

Yes, why not? If you like an added texture in the filling, the crunchy version of Biscoff spread would be a great option.

Why is my cheesecake not setting?

If you follow the recipe to a T, the cheesecake will set perfectly in the refrigeration time mentioned in the recipe. Here are a couple of other important pointers to keep in mind to ensure recipe success.

• Beat the cream till stiff peaks form.
• Fold the whipped cream into the cream cheese mixture gently. Overmixing will deflate the air.

Can I use granulated sugar instead of icing sugar for this recipe?

Yes, you can. However, icing sugar contains a small amount of cornstarch, which helps to set the cheesecake and give it some structure. Having said that, since we aren’t serving this cheesecake as slices, but rather in cups, granulated sugar will work just as fine.

Can I use Cool Whip topping instead of whipping cream?

Yes, you can! That will also cut back on your prep time. Fold 1 cup of Cool Whip topping with the cream cheese mixture. Feel free to add more if you prefer a lighter cheesecake.

Related

Looking for other delicious no-bake recipes like this? Try these:

• No-bake motichoor parfait
• Boondi cheesecake shots
• No-bake mango cheesecake

No-Bake Biscoff Cheesecake Cups

Ingredients1x2x3x

For the cheesecake crust

• 15 Lotus Biscoff cookies 105 grams
• 3 tablespoons melted unsalted butter 42 grams

For the cheesecake filling

• 1 cup cream cheese 225 grams
• 1/4 cup icing sugar 30 grams, refer notes
• 1/3 cup smooth Biscoff cookie spread 100 grams
• 1 tsp vanilla extract
• 1/2 cup whipping cream/heavy cream/double cream 125 ml

For the topping

• 6 tablespoons Biscoff cookie spread you may add more or less, as desired
• 4 Lotus Biscoff cookie 1 crushed coarsely, and remaining 3 broken in half to garnish
• Whipped cream, as required

Instructions

Cheesecake crust

• Pulse Biscoff cookies in a food processor until fine crumbs form. Alternatively, you may place the cookies in a ziplock bag and crush them with a rolling pin.
• Transfer the crumbs to a bowl, add melted butter, and mix until it resembles wet sand.
• Divide the cookie crumbs between 6 serving glasses (approximately 2.5 tablespoons per glass). Lightly press the crumbs evenly into the bottom of the glasses.
• Refrigerate while you work on the cheesecake filling.

Bicoff cheesecake filling

• Add cold whipping cream (heavy cream) to a chilled bowl, and beat on high speed until stiff peaks form. If using dairy heavy cream, do not over beat the cream, it may turn into butter.
• Once stiff peaks form, set the whipped cream aside. Keep it chilled while you prepare the cream cheese-Biscoff filling.
• In another large bowl, add cream cheese and icing sugar. Using a hand mixer or stand mixer fitted with a paddle attachment, beat on medium speed until smooth and creamy. Scrape down the bottom and sides of the bowl occasionally.
• Add Biscoff cookie spread and vanilla extract, beat on medium speed, until well combined.
• Add the whipped cream to the cream cheese mixture in two parts, and fold it in gently using a spatula until well combined.
• Transfer the cheesecake filling into a piping bag or a ziplock bag and snip off the tip.

Assemble and chill

• Pipe the cheesecake filling over the cookie crust. Level it with the back of a spoon. Drizzle melted Biscoff spread over the cheesecake layer. (Place about 6 tablespoons of Biscoff spread in a microwave-safe bowl and microwave on low for 10 to 15 seconds to melt it. It does not need to be hot, it should just be warm enough to drizzle)
• Cover and chill for 4 to 6 hours or overnight
• When you are ready to serve, garnish with whipped cream, half a Biscoff cookie and sprinkle some cookie crumbs if desired.
• Serve chilled!

Video

Notes

• For the Indian brands, D’lecta cream cheese and Tropolite non-dairy whipping cream, I’ve used 1/4 cup of icing sugar to balance the sweet and tangy flavors, which we love. If you prefer a sweeter cheesecake, increase the sugar to 1/2 cup (60 grams) of icing sugar.
• This dessert is pretty indulgent at 560 calories per serving. To reduce calories, use low-fat cream cheese, reduce the Biscoff spread by 1-2 tablespoons in the filling. Also, reduce it in the topping or skip it altogether. You can also make a thinner cookie crust. Serve in smaller cups/ jars. These swaps can cut calories.

Nutrition