No-Bake Biscoff Cheesecake Cups Recipe

Introduction

This no-bake Biscoff cheesecake cup recipe is a delightful treat combining creamy cheesecake with the rich flavor of Lotus Biscoff cookies. Easy to make and perfect for parties or a simple indulgence, these individual cups offer layers of buttery crust, smooth filling, and luscious cookie butter topping.

Ingredients

• About 30 Lotus Biscoff biscuits
• 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 rolling with a rolling pin. Mix the crumbs with the melted butter, reserving a few tablespoons of crumbs for decoration.
2. Step 2: Press 2 to 3 tablespoons of the crust mixture into the bottom of each dessert cup or glass, then set aside.
3. Step 3: In a 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.
5. Step 5: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
6. Step 6: Transfer the cheesecake filling into a piping bag and pipe it evenly into each prepared cup over the crust.
7. Step 7: Melt about ½ cup of Biscoff spread in the microwave until pourable, then layer it on top of the cheesecake filling in each cup.
8. Step 8: Garnish each cup with halved Biscoff cookies and sprinkle the reserved cookie crumbs on top.
9. Step 9: Refrigerate the cups for at least 4 hours or overnight until set. Serve chilled.

Tips & Variations

• Use a piping bag for a neat and even filling layer, but you can also spoon the mixture if preferred.
• For a crunchier texture, add some chopped Biscoff cookies into the cheesecake filling.
• Swap half of the Biscoff spread with peanut butter for a nutty twist.
• If you don’t have a food processor, place the biscuits in a sealed bag and crush them with a rolling pin.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. For best texture, avoid freezing as the creamy filling may separate upon thawing. When serving, remove from the fridge about 10 minutes before to soften slightly for a creamier bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake cups ahead of time?

Yes, these no-bake cheesecake cups are perfect for preparing a day ahead. Just keep them refrigerated and covered until ready to serve.

What can I use if I don’t have Biscoff spread?

You can substitute Biscoff spread with peanut butter or another cookie butter, but it will alter the distinctive flavor. Alternatively, using extra crushed Biscoff cookies in the filling can enhance that signature taste.

No-Bake Biscoff Cheesecake Cups Recipe

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4.6 from 394 reviews

These No-Bake Biscoff Cheesecake Cups are a luscious and creamy dessert that combines the rich, caramelized flavor of Lotus Biscoff biscuits with smooth cream cheese and whipped cream. Perfect for a quick yet impressive treat, these cheesecake cups require no baking and are set in the refrigerator, making them an easy and indulgent dessert option for any occasion.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: Makes about 8 regular or 20–24 mini cheesecake cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

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

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 from crust mixture

Instructions

1. Prepare the crust: Crush Lotus Biscoff biscuits into fine crumbs using a food processor or a rolling pin. Mix the crumbs thoroughly with the melted unsalted butter, reserving a few tablespoons of the crumb mixture for decoration.
2. Assemble crust in cups: Press about 2–3 tablespoons of the crust mixture into the bottom of each dessert cup or glass to form an even layer. Set the cups aside while preparing the filling.
3. Whip the cream: In a chilled bowl, whip the heavy cream until stiff peaks form, ensuring the cream is fluffy and holds shape well.
4. Make the cheesecake filling: In a separate bowl, beat together the room temperature cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy. Gently fold the whipped cream into this mixture until fully combined to retain the light texture.
5. Fill the cups: Transfer the creamy cheesecake filling into a piping bag for neatness and pipe it evenly over the prepared crust layers in each cup.
6. Add the melted Biscoff layer and garnish: Melt about ½ cup of Biscoff spread in the microwave until it becomes pourable. Spoon or layer the melted spread over the cheesecake filling in each cup. Then, garnish the top with halved Biscoff cookies and sprinkle with the reserved cookie crumbs for extra crunch and decoration.
7. Chill and set: Refrigerate the assembled cups for at least 4 hours, or preferably overnight, to allow the cheesecake filling to firm up and flavors to meld. Serve chilled for best taste and texture.

Notes

• Ensure cream cheese is at room temperature for a smooth, lump-free filling.
• Use chilled heavy cream for easier whipping and better volume.
• The dessert can be made the day before and stored covered in the fridge.
• For mini cups, adjust the crust and filling quantities accordingly to maintain balance.
• Reserve some cookie crumbs for garnish to enhance the presentation with texture contrast.

Keywords: No-Bake Cheesecake, Biscoff Cheesecake, Lotus Biscoff Dessert, No-Bake Dessert Cups, Cream Cheese Dessert, Easy Cheesecake Recipe