No-Bake Biscoff Cheesecake Cups Recipe
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.
- 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
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 with the melted unsalted butter, reserving a few tablespoons of the crumb mixture for decoration.
- 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.
- 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.
- 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.
- Fill the cups: Transfer the cheesecake filling into a piping bag and pipe it evenly over the prepared crust layers in each cup.
- 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.
- 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.
- 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
Find it online: https://bakedbylisa.com/no-bake-biscoff-cheesecake-cups-recipe/
