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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.

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)

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

Find it online: https://thefamilycooking.com/no-bake-biscoff-cheesecake-cups/