No-Bake Biscoff Cheesecake Cups Recipe

Introduction

No-Bake Biscoff Cheesecake Cups are a delightful and easy dessert that combine creamy cheesecake with the rich, spiced flavor of Biscoff cookies. Perfect for any occasion, these individual cups require no baking and come together quickly for a delicious treat.

Ingredients

• Lotus Biscoff biscuits (about 30)
• 2 tablespoons unsalted butter, melted
• 16 oz (2 cups) heavy cream
• 8 oz cream cheese, at room temperature
• ½ cup powdered sugar
• ½ cup Biscoff (cookie butter) spread, plus extra for topping
• 1 teaspoon vanilla extract
• Garnish: halved Biscoff cookies and reserved cookie crumbs

Instructions

1. Step 1: Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the crumbs with the melted butter, reserving a few tablespoons of the mixture for decoration.
2. Step 2: Press about 2–3 tablespoons of the crust mixture into the bottom of each dessert cup or glass. Set aside.
3. Step 3: In a large bowl, whip the heavy cream until stiff peaks form.
4. Step 4: In another bowl, beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy. Gently fold the whipped cream into this mixture until fully incorporated.
5. Step 5: Transfer the cheesecake filling into a piping bag and pipe it evenly into each prepared cup over the crust.
6. Step 6: Melt about ½ cup of Biscoff spread in the microwave until pourable. Carefully layer the melted spread over the cheesecake filling in each cup.
7. Step 7: Garnish with halved Biscoff cookies and sprinkle with the reserved cookie crumbs. Refrigerate the cups for at least 4 hours, or overnight, until fully set.
8. Step 8: Serve chilled and enjoy your creamy, spiced No-Bake Biscoff Cheesecake Cups!

Tips & Variations

• For an extra touch, add a pinch of cinnamon or nutmeg to the crust mixture for added warmth.
• Use mini dessert cups for bite-sized portions, perfect for parties.
• Try swirling some melted chocolate into the Biscoff spread topping for a chocolate twist.
• If you prefer a firmer crust, add a bit more melted butter to help bind the crumbs better.
• Make sure the cream cheese is at room temperature to avoid lumps in the filling.

Storage

Store the No-Bake Biscoff Cheesecake Cups in the refrigerator covered with plastic wrap or airtight lids for up to 3 days. They can also be made a day ahead to allow flavors to meld. When ready to serve, take them out of the fridge and enjoy chilled. Avoid freezing as it may affect the texture of the cream cheese filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie instead of Biscoff biscuits?

Yes, you can substitute with graham crackers or digestive biscuits, but the unique spicy caramel flavor of Biscoff is what makes this dessert special.

Is it necessary to use a piping bag for the cheesecake filling?

No, piping bags help with neat presentation, but you can also spoon the filling into cups and smooth the tops with a spatula.

No-Bake Biscoff Cheesecake Cups Recipe

---

★★★★★

4.9 from 98 reviews

• Author: Zoe
• Total Time: 4 hours 20 minutes
• Yield: Makes about 8 regular or 20–24 mini cups 1x

Pin Recipe

Print Recipe

Description

Delight in these indulgent No-Bake Biscoff Cheesecake Cups, combining the rich, creamy texture of cheesecake with the irresistible caramelized spice flavor of Lotus Biscoff biscuits and cookie butter. This easy-to-make dessert requires no baking and only minimal prep, making it perfect for any occasion when you crave a luscious treat with a spiced, crunchy crust and smooth filling.

---

Ingredients

Scale 1x2x3x

Crust

• About 30 Lotus Biscoff biscuits
• 2 tablespoons unsalted butter, melted

Cheesecake Filling

• 16 oz (2 cups) heavy cream
• 8 oz cream cheese, at room temperature
• ½ cup powdered sugar
• ½ cup Biscoff (cookie butter) spread, plus extra for topping
• 1 teaspoon vanilla extract

Garnish

• Halved Biscoff cookies
• Reserved cookie crumbs

---

Instructions

1. Prepare the crust: Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a bag and rolling with a rolling pin. Mix the crushed biscuits with the melted unsalted butter until combined, reserving a few tablespoons of the crumbs for decoration later.
2. Form the crust base: Press about 2 to 3 tablespoons of the crust mixture firmly into the bottom of each dessert cup or glass to create an even layer. Set aside these prepared cups while you make the filling.
3. Whip the cream: In a clean bowl, whip the heavy cream using a mixer until stiff peaks form, ensuring a fluffy texture essential for the cheesecake consistency.
4. Make the cheesecake mixture: In a separate bowl, beat the room temperature cream cheese, powdered sugar, Biscoff spread, and vanilla extract together until smooth and creamy without lumps.
5. Combine filling: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated to maintain the lightness of the filling.
6. Assemble cheesecake cups: Transfer the cheesecake filling into a piping bag for neat filling and pipe the mixture into each cup over the crust layer, filling them evenly.
7. Add topping layer: Microwave about ½ cup of Biscoff spread until pourable. Pour or drizzle this melted Biscoff spread over the cheesecake filling in each cup to create a luscious top layer.
8. Garnish and chill: Top each cup with halved Biscoff cookies and sprinkle the reserved cookie crumbs on top for texture and decoration. Refrigerate the assembled cheesecake cups for at least 4 hours or overnight to allow them to set properly.
9. Serve: Remove from the refrigerator and serve chilled for the best texture and flavor experience.

Notes

• Ensure the cream cheese is at room temperature to avoid lumps in the filling.
• For easier crust pressing, slightly wet your fingers or the bottom of a spoon before pressing the crumbs.
• If you prefer, you can substitute the heavy cream with whipping cream.
• This dessert can be made a day ahead to save time and allow flavors to meld.
• Use mini cups for bite-sized portions perfect for parties.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Belgian-inspired

Keywords: Biscoff cheesecake, no-bake dessert, Lotus biscuit dessert, cookie butter cheesecake, easy cheesecake cups, no-bake cheesecake recipe