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No-Bake Biscoff Cheesecake Cups Recipe

★★★★★

5 from 89 reviews
  • Author: Sarah
  • Total Time: 4 hours 20 minutes
  • Yield: Makes about 8 regular or 20–24 mini cheesecake cups 1x

Description

Indulge in these luscious No-Bake Biscoff Cheesecake Cups, combining the rich, spiced caramel flavor of Lotus Biscoff biscuits with creamy cheesecake filling. This effortless dessert requires no oven and features a buttery Biscoff crust, smooth cream cheese and cookie butter mixture, topped with a layer of melted Biscoff spread, halved cookies, and reserved biscuit crumbs for extra texture and presentation. Perfect for make-ahead entertaining or a special treat.

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 biscuit crumbs

Instructions

  1. Prepare the crust: Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or rolling pin. Combine the crumbs with melted unsalted butter, reserving a few tablespoons of the crumb mixture for decoration.
  2. Form crust bases: Press about 2 to 3 tablespoons of the crust mixture firmly into the bottom of each dessert cup or glass. Set the crusts aside.
  3. Whip the cream: In a clean bowl, whip the heavy cream until stiff peaks form, ensuring it holds shape but remains smooth.
  4. Prepare cheesecake filling: In another bowl, beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until completely smooth and creamy. Gently fold the whipped cream into this mixture until fully incorporated and silky.
  5. Assemble the cups: Transfer the cheesecake filling into a piping bag and pipe it evenly into the prepared cups over the crust bases.
  6. Add Biscoff topping: Melt about half a cup of Biscoff spread in the microwave until pourable. Carefully spoon or drizzle a layer of melted Biscoff spread over the cheesecake filling in each cup.
  7. Garnish: Top each cup with halved Biscoff cookies and sprinkle reserved cookie crumbs on top for added crunch and visual appeal.
  8. Chill and set: Refrigerate the assembled cups for at least 4 hours, or preferably overnight, to allow the cheesecake to set fully and flavors to meld.
  9. Serve: Serve the Biscoff cheesecake cups chilled directly from the refrigerator for best texture and taste.

Notes

  • Use room temperature cream cheese for a smoother filling without lumps.
  • The crust mixture can be adjusted for thickness depending on cup size. Press firmly to hold the base.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • For mini cups, reduce crust and filling amounts accordingly to fit smaller vessels.
  • Biscoff spread layers add extra richness but can be omitted if preferred.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Belgian-inspired

Keywords: Biscoff cheesecake, no bake dessert, cookie butter cheesecake, Lotus biscuits dessert, easy cheesecake cups, no oven cheesecake, creamy cheesecake cups, Biscoff cookie dessert

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