No-Bake Biscoff Cheesecake Cups
These indulgent no-bake cheesecake cups are made with creamy Biscoff spread and a cookie crust, perfect for any occasion.
Ingredients
For the crust
- 1 cup Biscoff cookies, crushed (about 10–12 whole cookies)
- 1/4 cup unsalted butter, melted
For the cheesecake filling
- 8 oz cream cheese, softened (room temperature; can substitute mascarpone)
- 1/2 cup powdered sugar (more or less to taste)
- 1 cup heavy whipping cream (cold)
- 1/2 cup Biscoff spread (cookie butter)
- extra cookies Biscoff cookies for garnish
Instructions
Preparation
- Prepare the crust: Place crushed Biscoff cookies in a bowl and pour in the melted butter. Mix until crumbs are evenly coated. Press about 2 tablespoons of the mixture into the base of each serving cup to form a compact crust.
- Make the cream cheese base: Beat the softened cream cheese and powdered sugar with an electric mixer until completely smooth and lump-free. Scrape the bowl as needed.
- Whip the cream: In a separate chilled bowl, whip the heavy cream until it holds stiff peaks to give the cups lightness and structure.
- Combine: Fold one-third of the whipped cream into the cream cheese to loosen it, then gently fold in the remaining cream until fully incorporated.
- Add the Biscoff flavor: Gently fold in the Biscoff spread until streaks disappear and the mixture is uniform. If the spread is very thick, warm it briefly.
- Assemble: Spoon or pipe the cheesecake mixture over the crust in the cups, filling nearly to the top. Smooth or swirl the surface as desired.
- Chill: Refrigerate the cups for at least 2 hours to set, with best texture achieved by chilling for 4 hours or overnight.
- Garnish and serve: Top each cup with a whole or broken Biscoff cookie right before serving.
Notes
For a firmer crust, add a tablespoon of crushed nuts. Store covered in the fridge for up to 3 days. Freeze assembled cups for up to 1 month without garnish. Use room-temperature cream cheese for smoother blending.