Introduction

No-Bake Biscoff Cheesecake Cups combine the rich, creamy texture of classic cheesecake with the irresistible flavor of Lotus Biscoff cookies and cookie butter. These individual dessert cups are quick to assemble and perfect for a crowd or a special treat anytime.

The image shows a small clear glass jar with three visible layers of dessert, placed on a white plate with a few cookie crumbs and a whole rectangular brown cookie beside it. The bottom layer is a smooth, thick caramel-colored sauce. Above it is a thick, creamy white layer, topped by another lighter brown caramel layer that drips slightly over the jar’s rim. On top, there is a crumble of crushed brown cookies and a whole rectangular cookie standing upright in the jar. The background is a white marbled texture, with more jars of the same dessert and a jar of cookie butter blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

About 30 Lotus Biscoff biscuits
2 tablespoons unsalted butter, melted
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 and reserved cookie crumbs

Instructions

Step 1: Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a bag and rolling with a rolling pin. Mix the crumbs with the melted butter, reserving a few tablespoons for decoration.
Step 2: Press about 2 to 3 tablespoons of the crust mixture firmly into the bottom of each dessert cup or glass. Set these aside while you prepare the filling.
Step 3: Whip the heavy cream in a bowl until stiff peaks form. This will add lightness to your cheesecake filling.
Step 4: In another bowl, beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until the mixture is smooth and creamy.
Step 5: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful to keep the mixture light and airy.
Step 6: Transfer the cheesecake filling into a piping bag and pipe it evenly into the prepared cups over the crust layer.
Step 7: Melt about ½ cup of Biscoff spread in the microwave until it becomes pourable, then layer this melted spread over the cheesecake filling in each cup.
Step 8: Top each cup with halved Biscoff cookies and sprinkle the reserved cookie crumbs over the top for garnish.
Step 9: Refrigerate the cheesecake cups for at least 4 hours, or overnight, until they are fully set. Serve chilled for the best flavor and texture.

Tips & Variations

For an extra crunch, add chopped nuts or chocolate chips to the crust mixture before pressing it into the cups.
If Biscoff spread is too thick to melt, warm it gently in a double boiler instead of the microwave to avoid overheating.
Serve with fresh berries or a drizzle of caramel sauce for added flavor contrast.
Use mini cheesecake cups or small glasses to make perfect bite-sized desserts for parties.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve to maintain their texture. If the tops soften slightly, chilled time helps them firm back up. Avoid freezing as the texture of the cream cheese filling may become grainy upon thawing.

How to Serve

A small glass jar dessert with three visible layers sits on a white plate with ridged edges. The bottom layer is a smooth, caramel brown spread, topped by a thick, creamy white layer, and then another slightly thicker caramel brown layer. On top, there is a sprinkle of crumbled brown cookies and a whole rectangular brown cookie standing upright. Another rectangular cookie lies flat on the white plate beside the jar, with a few cookie crumbs scattered around. In the background, two more identical glass jars with the same dessert and toppings are placed on a white marbled surface, along with a jar of Biscoff spread. A silver spoon rests inside the front jar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Lotus Biscoff biscuits with graham crackers, digestive biscuits, or any spiced cookie you enjoy for a similar texture and flavor, though the unique caramel notes of Biscoff are special.

Do I need a piping bag to fill the cups?

No, a piping bag makes filling the cups neat and easy, but you can also spoon the cheesecake mixture directly into the cups and smooth the tops with a spatula.