No-Bake Biscoff Cheesecake Cups Recipe
Enjoy these delightful No-Bake Biscoff Cheesecake Cups featuring a buttery Biscoff biscuit crust layered with rich, creamy Biscoff-flavored cheesecake filling. Topped with a smooth Biscoff spread and crunchy halved cookies, these individual treats are perfect for a quick and impressive dessert without turning on the oven.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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 cookie crumbs
Instructions
- Prepare the crust: Crush Lotus Biscoff biscuits into fine crumbs using a food processor or rolling pin. Mix the crumbs with melted butter, reserving a few tablespoons of the mixture for decoration.
- Form crust bases: Press about 2–3 tablespoons of the crust mixture into the bottom of each dessert cup or glass to create an even base. Set aside while preparing the filling.
- Whip the cream: In a chilled bowl, whip the heavy cream until stiff peaks form, ensuring a light and fluffy consistency for the cheesecake filling.
- Make the cheesecake filling: In a separate bowl, beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until the mixture is smooth and creamy. Gently fold the whipped cream into this mixture until fully incorporated and light.
- Fill the cups: Transfer the cheesecake filling into a piping bag and pipe it evenly into each prepared cup over the crust layer.
- Layer with melted Biscoff spread: Melt about ½ cup of Biscoff spread in the microwave until smooth and pourable. Carefully spoon or drizzle a layer of melted spread over the cheesecake filling in each cup.
- Add garnish: Top each cheesecake cup with halved Biscoff cookies and sprinkle with the reserved cookie crumbs for added texture and presentation.
- Chill to set: Refrigerate the assembled cheesecake cups for at least 4 hours or overnight to allow the filling to fully set. Serve chilled for the best flavor and texture.
Notes
- For easier whipping, chill your mixing bowl and beaters beforehand.
- You can make these cups a day in advance to save time and enhance flavors.
- If Biscoff spread is too thick to melt smoothly, warm it gently in short intervals to avoid burning.
- Use dessert cups or small glasses to create elegant individual servings.
- Store leftover cheesecake cups covered in the refrigerator for up to 3 days.
Keywords: No-Bake Cheesecake,Biscoff Cheesecake,Biscoff Cookie Dessert,Easy No-Bake Dessert,Individual Cheesecake Cups
Find it online: https://miarosetti.com/no-bake-biscoff-cheesecake-cups-recipe/
