No-Bake Biscoff Cheesecake Cups Recipe
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.
- 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
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
- 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.
- 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.
- Whip the cream: In a chilled bowl, whip the heavy cream until stiff peaks form, ensuring the cream is fluffy and holds shape well.
- 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.
- 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.
- 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.
- 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
