Why You’ll Love This Recipe

The beauty of these No-Bake Biscoff Cheesecake Cups lies in their simplicity. With minimal effort and no baking, you can create a delicious dessert that’s sure to impress. The combination of the rich, creamy cheesecake filling and the crispy, spiced Biscoff crust makes every bite a perfect balance of textures and flavors. This is a no-fuss, make-ahead dessert that’s great for parties, gatherings, or as a sweet treat after dinner.

Ingredients

For the Crumb Base:

30 Lotus Biscoff biscuits
2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 cups) heavy cream
8 oz cream cheese, at room temperature
½ cup powdered sugar
½ cup Biscoff spread (the magic ingredient that gives the cheesecake its signature flavor!)
1 teaspoon vanilla extract

For Garnish:

½ cup Biscoff spread
8 Biscoff cookies, cut in half

Directions

Step 1: Prepare the Crumb Base

Crush the Biscoff cookies using a food processor or place them in a ziplock bag and crush them with a rolling pin. The crumbs don’t need to be perfectly fine—some larger pieces are fine.
In a medium-sized bowl, combine the crushed cookies with melted butter. Stir until the mixture resembles wet sand.
Reserve a few tablespoons of the crumb mixture for topping the cheesecake cups later.

Step 2: Assemble the Crumb Base

Divide the crumb mixture evenly among 8 cups or 16 mini-shot cups, depending on the size you use.
Press the crumbs down firmly with the back of a spoon to create an even, compact layer.
Set the cups aside.

Step 3: Make the Cheesecake Filling

In a large bowl, whip the heavy cream until stiff peaks form.
In a separate bowl, whisk together cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth.
Gently fold the whipped cream into the cream cheese mixture with a spatula, being careful not to deflate the cream. Continue folding until smooth and fully combined.

Step 4: Pipe the Cheesecake Filling

Transfer the cheesecake filling into a piping bag (or use a Ziploc bag with the corner snipped off).
Pipe the filling onto the crumb base in each cup, filling it generously.

Step 5: Garnish and Final Touches

In a microwave-safe bowl, heat the remaining Biscoff spread for about 20 seconds until it becomes liquid.
Drizzle a thin layer of melted Biscoff spread over the top of each cheesecake cup.
Top each cup with half of a Biscoff cookie for an extra crunch and decoration.

Step 6: Chill the Cheesecake Cups

Refrigerate the cheesecake cups for at least 4 hours to allow the filling to firm up. If you have time, chilling them overnight will enhance the flavors and texture.

Servings and Timing

Yield: 8 cups
Prep time: 20 minutes
Total time: 4 hours 20 minutes (including chilling time)

Variations

Add a Chocolate Twist: For a chocolatey version, drizzle some melted chocolate over the cheesecake filling or mix some cocoa powder into the filling.
Use a Different Cookie: If you can’t find Biscoff cookies, you can substitute with graham crackers or any other spiced biscuit.
Vegan Option: Substitute the cream cheese with a vegan cream cheese and use a non-dairy whipped topping for the filling.

Storage/Reheating

Storage: Keep the cheesecake cups stored in an airtight container in the refrigerator for up to 3 days. The longer they chill, the better the flavor and texture.
Freezing: You can freeze these cheesecake cups for up to a month. Let them thaw in the refrigerator before serving.

FAQs

Can I make these cheesecake cups ahead of time?

Yes! In fact, they taste even better after sitting in the fridge for a few hours or overnight. Make them ahead of time and let the flavors meld.

Can I use whipped topping instead of heavy cream?

Yes, you can substitute whipped topping for the heavy cream. However, using heavy cream gives the filling a richer and creamier texture.

Can I add fruit to these cheesecake cups?

Absolutely! You can add fresh berries, banana slices, or any fruit you prefer on top for extra flavor and color.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine for whipping the cream and mixing the cream cheese filling.

Conclusion

These No-Bake Biscoff Cheesecake Cups are the perfect beginner-friendly dessert. With a creamy filling, crunchy Biscoff base, and the signature cookie butter flavor, they’re sure to become a favorite for any occasion. Whether you’re hosting a gathering or just indulging in a sweet treat, these cheesecake cups are easy to make, and no baking is required!

No-Bake Biscoff Cheesecake Cups

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These No-Bake Biscoff Cheesecake Cups are a creamy, dreamy dessert with a spiced Biscoff cookie base and a rich cheesecake filling. Topped with melted Biscoff spread and a crunchy Biscoff cookie, they are a simple yet indulgent treat that requires no baking.

Author: Amy
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 cups
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Instructions

Crush the Biscoff cookies and mix with melted butter. Reserve a few tablespoons for topping.
Press the cookie mixture into 8 cups, creating a compact base.
Whip the heavy cream until stiff peaks form. Mix cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Fold in whipped cream.
Pipe the cheesecake filling onto the cookie bases in each cup.
Heat remaining Biscoff spread and drizzle over the tops of the cheesecake cups.
Top each cup with half a Biscoff cookie and refrigerate for at least 4 hours.