Introduction

This No-Bake Biscoff Cheesecake Cups recipe is a delightful, creamy dessert perfect for any occasion. With a crunchy Biscoff crust and luscious cookie butter filling, these individual cups are easy to prepare and sure to impress.

The image shows five small glass jars filled with a layered dessert placed on a round wooden board on a white marbled surface. Each jar has three layers: a bottom layer of crushed, light brown crumbs; a middle layer of smooth, creamy light beige filling; and a top layer of whipped cream sprinkled with more crumbs. A whole rectangular biscuit stands upright in the whipped cream of each jar, and a caramel-like sauce is drizzled over the whipped cream and crumbs. Crumbs and biscuits are scattered around the jars, with a spoon holding caramel sauce resting nearby. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling a rolling pin over them. Mix the crumbs with melted butter, setting aside a few tablespoons of the mixture for decoration.
Step 2: Press about 2–3 tablespoons of the crust mixture firmly into the bottom of each dessert cup or glass. Set the cups aside while you prepare the filling.
Step 3: In a large bowl, whip the heavy cream until stiff peaks form. This will give your cheesecake filling a light, airy texture.
Step 4: In another bowl, beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until the mixture is smooth and creamy.
Step 5: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful to keep the mixture light and fluffy.
Step 6: Transfer the cheesecake filling into a piping bag and pipe it evenly into each prepared cup over the crust layer.
Step 7: Melt about ½ cup of Biscoff spread in the microwave until it becomes pourable. Carefully layer the melted spread over the cheesecake filling in each cup.
Step 8: Garnish each cup with halved Biscoff cookies and sprinkle reserved cookie crumbs on top for an appealing finish.
Step 9: Refrigerate the cheesecake cups for at least 4 hours or overnight to allow them to set properly. Serve chilled for the best flavor and texture.

Tips & Variations

For an extra crunch, add chopped nuts to the crust mixture.
Use a hand mixer or stand mixer for whipping the cream quickly and efficiently.
Swap vanilla extract for almond extract for a nutty twist.
Try layering raspberry or strawberry jam between the crust and filling for a fruity surprise.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve. If needed, let them sit at room temperature for about 10 minutes before enjoying to soften slightly, but do not leave out for long to maintain freshness.

How to Serve

Five small glass jars are filled with a layered dessert on a round wooden board. Each jar has three layers: a bottom dark brown crumbly base, a thick middle creamy beige layer, and a top layer of whipped cream with a powdery crumb coating all around the rim. A rectangular beige cookie is placed upright on top of the whipped cream in each jar, and caramel sauce is drizzled over the whipped cream. The jars sit on a gray surface scattered with crumbs, a silver spoon with caramel sauce rests nearby, and two cookies lie on the surface. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of room temperature?

It’s best to use cream cheese at room temperature so it blends smoothly without lumps. Cold cream cheese can make the filling uneven and harder to mix.

Can I make these cups ahead of time?

Yes, these cheesecake cups benefit from being made ahead. Refrigerate them for at least 4 hours or overnight to allow the flavors to meld and the dessert to set perfectly.