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

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

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.
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.
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.
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.
Combine filling: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated to maintain the lightness of the filling.
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.
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.
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.
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