No-Bake Biscoff Cheesecake Cups

These creamy, indulgent No-Bake Biscoff Cheesecake Cups bring the irresistible taste of Biscoff cookie butter to every bite. Perfect for any occasion!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Biscoff, cheesecake cups, cookie butter, No-Bake Biscoff Cheesecake Cups, no-bake dessert

Prep Time: 20

Refrigeration: 4

Total Time: 24

Servings: cups

Calories: 634kcal

Cost: $10

Equipment

1 Large bowl For mixing the cheesecake filling
1 Piping Bag For assembling the cheesecake cups
1 Food processor or rolling pin For crushing the cookies into fine crumbs
1 Whisk or electric mixer To whip the cream and blend the filling
1 Dessert cups Clear plastic or glass cups work best so you can see the layers. This recipe makes 10 standard-size cups or up to 24 mini cups
1 Microwave-safe bowl For melting the Biscoff spread topping

Ingredients

Crumb Base:

33 Lotus Biscoff biscuits Crunchy spiced cookie base
2 tablespoons unsalted butter melted Adds richness to the crust

Cheesecake Filling:

17.6 oz heavy cream 2 ¼ cups For light and fluffy texture
9 oz cream cheese softened Provides creamy consistency
½ cup powdered sugar For sweetness and smoothness
½ cup Biscoff spread The star ingredient adds cookie butter flavor
1 teaspoon vanilla extract Enhances the flavor profile

Garnish:

½ cup Biscoff spread Melted for drizzling over the cups
10 Biscoff cookies halved For topping and decoration
Reserved cookie crumbs For sprinkling on top

Instructions

Start by crushing the Biscoff biscuits into fine crumbs, using either a food processor or rolling pin.
In a medium bowl, combine the crushed Biscoff crumbs with the melted butter. Set aside a few tablespoons of this mixture for decoration.
Divide the crumb mixture between the dessert cups, adding about 2-3 tablespoons to each. Press down firmly to form an even base. Set aside.
In a large bowl, whisk the heavy cream until stiff peaks form.
In another bowl, whisk together the cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth and creamy.
Gradually fold the whipped cream into the cream cheese mixture until fully combined.
Transfer the cheesecake mixture into a large piping bag. Pipe the mixture evenly into each dessert cup.
Melt ½ cup of Biscoff spread in the microwave for 20 seconds or until liquid. Drizzle a thin layer of the melted spread over the cheesecake in each cup.
Top each cup with a halved Biscoff cookie and sprinkle with reserved cookie crumbs for decoration.
Refrigerate the cups for at least 4 hours until the cheesecake firms up. Serve chilled.

Notes

These no-bake cheesecake cups are the perfect balance of creamy and crunchy, with the rich taste of Biscoff cookie butter in every spoonful. Great for sharing or enjoying on your own!

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