No-Bake Biscoff Cheesecake Cups

Why You’ll Love This Recipe

If you’re a fan of Biscoff cookies or caramel-flavored treats, these No-Bake Biscoff Cheesecake Cups are a must-try! They offer the perfect combination of creamy, tangy cheesecake filling and a sweet, spiced crunch from the Biscoff cookies. The best part? There’s no baking required, making this dessert super easy to prepare. The individual cups are not only a great way to serve guests, but they also make portion control easy. Whether you’re serving them for a special occasion or just because, these cheesecake cups are sure to be a hit.

Ingredients

For the crust:

• 1 1/2 cups Biscoff cookie crumbs (about 10-12 cookies)
• 1/4 cup unsalted butter, melted

For the cheesecake filling:

• 8 ounces cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup Biscoff spread (cookie butter)
• Pinch of salt

For the topping:

• Crushed Biscoff cookies (for garnish)
• Extra Biscoff spread (for drizzling, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: In a food processor or a plastic bag with a rolling pin, crush the Biscoff cookies until fine crumbs form. Combine the cookie crumbs with the melted butter in a small bowl and mix until the crumbs are evenly coated with butter. Spoon the mixture into the bottom of individual serving cups (about 4-6 cups), pressing down gently to form a solid crust. Chill the crusts in the refrigerator for about 15-20 minutes to firm up.
2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt, and beat until combined. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Then, add the Biscoff spread (cookie butter) and mix until smooth and combined.
3. Assemble the cups: Spoon the cheesecake filling over the chilled Biscoff cookie crust in each cup, filling them about 3/4 of the way full. Smooth the tops with a spatula and refrigerate the cups for at least 2 hours, or until the cheesecake is firm and set.
4. Garnish and serve: Once the cheesecake has set, garnish each cup with crushed Biscoff cookies and a drizzle of extra Biscoff spread for added sweetness and flavor. Serve chilled and enjoy!

Servings and Timing

• Servings: 4-6 cheesecake cups (depending on size)
• Total time: 20 minutes of preparation, plus 2 hours to chill
• Active time: 20 minutes

Variations

• Chocolate drizzle: Drizzle melted chocolate over the top of the cheesecake cups for an added layer of sweetness and a nice contrast to the spiced Biscoff flavor.
• Fruit topping: Top the cheesecake cups with fresh fruit like strawberries, raspberries, or banana slices for a fresh and fruity twist.
• Vegan option: For a vegan version, substitute the cream cheese with vegan cream cheese, the heavy cream with coconut cream, and the Biscoff spread with a vegan alternative.

Storage/Reheating

• Storage: Store the No-Bake Biscoff Cheesecake Cups in an airtight container in the refrigerator for up to 3-4 days. Keep the crusts and filling separate if you’re storing them for longer periods to maintain the texture.
• Freezing: You can freeze the cheesecake cups for up to 1 month. Allow them to thaw in the refrigerator for a few hours before serving.

FAQs

Can I use other cookies besides Biscoff for the crust?

Yes, you can substitute Biscoff cookies with graham crackers, Oreo cookies, or any other cookies you prefer for the crust.

Can I make these cheesecake cups ahead of time?

Yes, these No-Bake Biscoff Cheesecake Cups can be made ahead of time. In fact, they taste even better after sitting in the fridge for a few hours or overnight, allowing the flavors to meld together.

How can I make the cheesecake filling thicker?

If your cheesecake filling isn’t as thick as you’d like, you can add a little more powdered sugar or Biscoff spread to help thicken it. Be careful not to over-mix the whipped cream as it can become too stiff.

Can I use a different type of spread in place of Biscoff spread?

Yes, you can replace Biscoff spread with Nutella, peanut butter, or any other cookie or nut spread you prefer for a different flavor.

Can I use regular sugar instead of powdered sugar?

Powdered sugar is best for the smooth texture of the cheesecake filling, but you can use granulated sugar if necessary. Just make sure to blend it well to avoid any grittiness.

How long do these cheesecake cups last in the fridge?

They’ll stay fresh for up to 3-4 days in the refrigerator, as long as they are stored in an airtight container.

Can I make these in larger portions?

Yes, you can easily make this recipe in a large pie dish or a baking pan. Just adjust the serving size and chill accordingly, but the total preparation time will remain similar.

Can I make the Biscoff cheesecake filling without cream cheese?

You can try using mascarpone cheese or a dairy-free cream cheese substitute for a different texture, but cream cheese is key to giving the cheesecake filling its characteristic flavor and smoothness.

How do I prevent the crust from getting soggy?

Make sure to refrigerate the crusts for at least 15-20 minutes before adding the cheesecake filling. You can also try baking the crust for about 5-7 minutes to make it firmer, though this isn’t necessary for a no-bake recipe.

Can I freeze the cheesecake cups?

Yes, you can freeze these cheesecake cups for up to 1 month. Be sure to store them in a freezer-safe container and allow them to thaw in the fridge before serving.

Conclusion

No-Bake Biscoff Cheesecake Cups are the ultimate combination of creamy cheesecake and the sweet, spiced flavor of Biscoff cookies. They’re easy to make, customizable, and perfect for serving at parties, gatherings, or as a special treat for yourself. With their rich cheesecake filling, buttery Biscoff cookie crust, and optional toppings, these cups are a true indulgence. Once you make them, they’ll quickly become a favorite dessert in your collection!

No-Bake Biscoff Cheesecake Cups

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No-Bake Biscoff Cheesecake Cups combine creamy cheesecake with the irresistible flavor of Biscoff cookies, offering a perfect balance of smooth filling and crunchy crust in individual servings.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 4-6 cheesecake cups
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 1/2 cups Biscoff cookie crumbs (about 10–12 cookies)
2. 1/4 cup unsalted butter, melted
3. 8 ounces cream cheese, softened
4. 1 cup heavy whipping cream
5. 1/2 cup powdered sugar
6. 1 teaspoon vanilla extract
7. 1/2 cup Biscoff spread (cookie butter)
8. Pinch of salt
9. Crushed Biscoff cookies (for garnish)
10. Extra Biscoff spread (for drizzling, optional)

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Instructions

1. Prepare the crust: In a food processor or a plastic bag with a rolling pin, crush the Biscoff cookies until fine crumbs form. Combine the cookie crumbs with the melted butter in a small bowl and mix until the crumbs are evenly coated with butter. Spoon the mixture into the bottom of individual serving cups (about 4-6 cups), pressing down gently to form a solid crust. Chill the crusts in the refrigerator for about 15-20 minutes to firm up.
2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt, and beat until combined. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Then, add the Biscoff spread (cookie butter) and mix until smooth and combined.
3. Assemble the cups: Spoon the cheesecake filling over the chilled Biscoff cookie crust in each cup, filling them about 3/4 of the way full. Smooth the tops with a spatula and refrigerate the cups for at least 2 hours, or until the cheesecake is firm and set.
4. Garnish and serve: Once the cheesecake has set, garnish each cup with crushed Biscoff cookies and a drizzle of extra Biscoff spread for added sweetness and flavor. Serve chilled and enjoy!

Notes

1. Store the No-Bake Biscoff Cheesecake Cups in an airtight container in the refrigerator for up to 3-4 days.
2. For freezing, place the cups in a freezer-safe container and thaw in the refrigerator for a few hours before serving.
3. If you prefer a different spread, you can use Nutella, peanut butter, or any other cookie/nut spread you like.
4. For a vegan version, substitute with vegan cream cheese, coconut cream, and vegan Biscoff spread.

Nutrition

• Serving Size: 1 cheesecake cup
• Calories: 320
• Sugar: 26g
• Sodium: 160mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg