No-Bake Biscoff Cheesecake Cups

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No-Bake Biscoff Cheesecake Cups

Description

These No-Bake Biscoff Cheesecake Cups are the ultimate treat for cookie butter lovers! With a buttery Lotus Biscoff cookie base, a creamy cheesecake filling, and a luscious cookie butter drizzle on top, they are rich, indulgent, and effortless to prepare. Perfect for when you need a make-ahead dessert without turning on the oven.

Ingredients

  • For the base:

    • 1 ½ cups Lotus Biscoff cookies (crushed)

    • 4 tbsp unsalted butter (melted)

  • For the cheesecake filling:

    • 1 cup cream cheese (softened)

    • ½ cup Biscoff spread (cookie butter)

    • ½ cup powdered sugar

    • 1 tsp vanilla extract

    • 1 cup heavy whipping cream (cold, whipped to stiff peaks)

  • For topping:

    • ¼ cup Biscoff spread (melted for drizzle)

    • Extra crushed Biscoff cookies

Instructions

  1. Make the base: Crush the Biscoff cookies into fine crumbs. Mix with melted butter until combined. Press about 2–3 tablespoons into the bottom of serving cups.

  2. Make the filling: Beat cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth and creamy. Gently fold in whipped cream until light and fluffy.

  3. Assemble: Spoon or pipe the cheesecake filling over the cookie base. Smooth the tops.

  4. Chill: Refrigerate for at least 3–4 hours, or overnight for best results.

  5. Serve: Drizzle melted Biscoff spread on top and sprinkle with crushed cookies before serving.

Notes

  • Use individual clear cups or jars for a beautiful layered look.

  • You can swap cream cheese with mascarpone for a richer texture.

  • For a lighter version, use Greek yogurt instead of some cream cheese.

  • Keeps well in the fridge for up to 3 days.

Tips

  • Whipping cream: Make sure the cream is very cold for stable peaks.

  • Cookie crust: Press firmly so the base holds shape when scooping.

  • Drizzle hack: Microwave the Biscoff spread for 10–15 seconds to make it pourable.

  • Make ahead: Perfect dessert for parties, since they set beautifully overnight.

Servings

  • Makes about 6–8 cups depending on size.

Nutritional Info (per serving, approx. based on 8 servings)

  • Calories: 410 kcal

  • Carbohydrates: 34 g

  • Protein: 4 g

  • Fat: 28 g

  • Saturated Fat: 16 g

  • Sugar: 23 g

  • Fiber: 1 g

  • Sodium: 190 mg

Benefits

  • No-Bake convenience – no oven required, quick and easy.

  • Make-ahead friendly – perfect for entertaining or meal prep.

  • Rich flavor – combines cheesecake creaminess with caramel-spiced Biscoff.

  • Customizable – add chocolate shavings, caramel drizzle, or fruit toppings.

Q/A

Q: Can I freeze these cheesecake cups?
A: Yes, you can freeze them for up to 2 weeks. Thaw overnight in the fridge before serving.

Q: Can I make it less sweet?
A: Reduce powdered sugar or use unsweetened whipped cream to balance sweetness.

Q: Can I use other cookies instead of Biscoff?
A: Yes, graham crackers, digestive biscuits, or Oreos work well.

Q: Do I need gelatin to set the cheesecake?
A: No, the whipped cream stabilizes the filling, so gelatin is not necessary.

Q: Can I make these in a big pan instead of cups?
A: Absolutely! Press the crust into an 8×8-inch pan, layer the filling, chill, then cut into bars.

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