No-Bake Biscoff Cheesecake Cups Recipe

Introduction

No-Bake Biscoff Cheesecake Cups are a delightful treat combining the rich, creamy texture of cheesecake with the irresistible flavor of Lotus Biscoff cookies. Perfect for a quick dessert that requires no oven time, these individual cups are elegant, easy to make, and guaranteed to impress.

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 rolling pin. Mix the crumbs with the melted butter, reserving a few tablespoons 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: Whip the heavy cream in a bowl until stiff peaks form.
4. Step 4: In another bowl, beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Gently fold in the whipped cream until fully incorporated.
5. Step 5: Transfer the cheesecake filling into a piping bag and pipe it evenly into each prepared cup.
6. Step 6: Melt about ½ cup of Biscoff spread in the microwave until pourable. Spoon or layer the melted spread over the cheesecake filling in each cup.
7. Step 7: Top each cup with halved Biscoff cookies and sprinkle with the reserved cookie crumbs for garnish.
8. Step 8: Refrigerate the cups for at least 4 hours or overnight until set. Serve chilled and enjoy.

Tips & Variations

• For a lighter texture, fold in some whipped egg whites instead of heavy cream.
• Try sprinkling a pinch of sea salt on top to balance the sweetness.
• You can swap cream cheese for mascarpone for a richer flavor.
• If you don’t have Biscoff spread, try using peanut butter or another cookie butter as a substitute.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. They taste best when served chilled. Avoid freezing as the texture may change upon thawing. If needed, let them sit at room temperature for 10 minutes before serving for the best creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake cups ahead of time?

Yes! In fact, allowing them to chill for several hours or overnight helps the flavors meld and the texture to set perfectly, making them an excellent make-ahead dessert.

What if I don’t have a piping bag?

No worries. You can simply spoon the cheesecake filling into the cups and smooth the tops with a spatula or the back of a spoon. The result will be just as delicious.

No-Bake Biscoff Cheesecake Cups Recipe

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★★★★★

5 from 145 reviews

These No-Bake Biscoff Cheesecake Cups are a delightful and creamy dessert featuring a crunchy Lotus Biscoff biscuit crust and a smooth Biscoff-flavored cheesecake filling. Easy to prepare without baking, they make a perfect treat for any occasion, topped with melted Biscoff spread and garnished with halved Biscoff cookies and crumbs.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 0 minutes (no-bake)
• Total Time: 4 hours 20 minutes (includes chilling time)
• Yield: Makes about 8 regular or 20–24 mini cheesecake cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

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 with the melted unsalted butter, reserving a few tablespoons of the crumb mixture for decoration.
2. Assemble the crust in cups: Press approximately 2 to 3 tablespoons of the crust mixture into the bottom of each dessert cup or glass, creating an even base. Set the prepared cups aside.
3. Whip the cream: In a chilled bowl, whip the heavy cream until stiff peaks form, ensuring it’s light and fluffy for folding into the filling.
4. Make the cheesecake filling: In a separate bowl, beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until the mixture is completely smooth and creamy. Gently fold in the whipped cream to incorporate, taking care not to deflate the airiness.
5. Fill the cups: Transfer the cheesecake filling into a piping bag and pipe it evenly over the prepared crust layers in each cup.
6. Top with melted Biscoff: Melt about ½ cup of Biscoff spread in the microwave until pourable and layer it over the cheesecake filling in each cup for a glossy, rich topping.
7. Garnish and chill: Top each cup with halved Biscoff cookies and sprinkle with the reserved cookie crumbs for extra texture and decoration. Refrigerate the cups for at least 4 hours, or preferably overnight, to set fully.
8. Serve: Serve chilled for the best creamy and crunchy texture experience.

Notes

• Ensure the cream cheese is at room temperature to avoid lumps in the filling.
• Use chilled bowls and beaters when whipping the heavy cream to achieve stiff peaks efficiently.
• Refrigerate for at least 4 hours, but overnight chilling improves flavor melding and firmness.
• Mini dessert cups can be made for smaller servings, yielding 20–24 cups.
• For a firmer crust, press the mixture tightly and chill briefly before adding filling.

Keywords: Biscoff cheesecake, no-bake dessert, Lotus Biscoff, cheesecake cups, easy dessert, cookie crust, creamy filling, party dessert