Introduction
No-Bake Biscoff Cheesecake Cups are one of those desserts that feel luxurious while being incredibly simple to prepare. I first made these when I wanted an elegant dessert without using the oven, and they quickly became a favorite. The rich, caramelized flavor of Biscoff cookies pairs perfectly with a smooth, creamy cheesecake filling, creating a dessert that feels indulgent yet light. Served in individual cups, these cheesecakes are not only visually appealing but also practical for entertaining and portion control. What I love most is how quickly they come together. With just a few ingredients and minimal effort, you get a dessert that tastes like it came from a café. Whether you are preparing a make-ahead dessert for guests or treating yourself to something special, these no-bake Biscoff cheesecake cups deliver big flavor with ease.
Why You’ll Love This Recipe
This recipe is no-bake, quick to assemble, and perfect for make-ahead desserts. The texture is creamy and smooth, the Biscoff flavor is rich and comforting, and the individual servings make it ideal for parties, gatherings, or simple indulgence at home.
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No-Bake Biscoff Cheesecake Cups – Creamy, Spiced, and Irresistibly Easy
- Total Time: 2 hours 20 minutes
- Yield: 6 cups
- Diet: Vegetarian
Description
No-bake Biscoff cheesecake cups are creamy individual desserts layered with a spiced Biscoff cookie crust, smooth cheesecake filling, and rich cookie butter topping.
Ingredients
- 1 1/2 cups Biscoff cookies, crushed
- 1/3 cup unsalted butter, melted
- 12 oz cream cheese, softened
- 3/4 cup Biscoff spread (cookie butter)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup Biscoff spread, melted (for topping)
- Crushed Biscoff cookies for garnish
Instructions
- In a bowl, mix crushed Biscoff cookies with melted butter until combined.
- Spoon the mixture into the bottoms of serving cups and press lightly to form the crust.
- In a large bowl, beat cream cheese and Biscoff spread until smooth.
- Add powdered sugar and vanilla extract; mix until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cheesecake mixture.
- Spoon or pipe the cheesecake filling over the crust layer.
- Drizzle melted Biscoff spread over the top.
- Garnish with crushed cookies.
- Refrigerate for at least 2 hours before serving.
Notes
- Chill overnight for best texture.
- Use clear cups for a layered presentation.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Biscoff Cookies
Biscoff cookies form the base of the dessert. When crushed, they create a flavorful, spiced crust with a hint of caramel.
Butter
Butter binds the cookie crumbs together and adds richness to the base.
Cream Cheese
Cream cheese provides the classic cheesecake texture and a subtle tang that balances the sweetness.
Biscoff Spread
Biscoff spread is the star ingredient, adding deep caramelized flavor and smooth consistency to the filling.
Powdered Sugar
Powdered sugar sweetens the cheesecake while keeping it smooth and lump-free.
Heavy Cream
Heavy cream is whipped to lighten the filling and give it a fluffy texture.
Vanilla Extract
Vanilla enhances the overall flavor and adds warmth.
Directions
Begin by crushing the Biscoff cookies into fine crumbs. Mix the crumbs with melted butter until evenly combined. Spoon the mixture into the bottom of serving cups and press gently to form the crust. Place the cups in the refrigerator to chill while preparing the filling.
In a mixing bowl, beat the cream cheese until smooth and creamy. Add the Biscoff spread and powdered sugar, mixing until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cheesecake mixture until light and smooth.
Spoon or pipe the filling over the chilled cookie base in each cup. Smooth the tops and refrigerate for at least two hours, or until set. Before serving, you can add a drizzle of melted Biscoff spread or a sprinkle of crushed cookies on top.
Equipment needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes about six individual cheesecake cups. Preparation takes approximately 20 minutes, with at least two hours of chilling time.
Storage/reheating
Store the cheesecake cups covered in the refrigerator for up to four days. These desserts are served chilled and do not require reheating.
Variations and Customizations
No-Bake Biscoff Cheesecake Cups are easy to customize. You can add a layer of whipped cream on top for extra lightness or mix chocolate chips into the filling for contrast. For a richer dessert, add a thin layer of melted chocolate over the crust before adding the cheesecake filling. You can also serve these in mini portions for dessert tables or increase the size for a more indulgent serving. If Biscoff cookies are unavailable, a similar spiced cookie can be used, though the signature flavor comes from Biscoff.
Nutrition and Dietary Info
These cheesecake cups are a rich dessert, offering indulgent flavor from cream cheese and Biscoff spread. They are best enjoyed in moderation as a sweet treat.
Expert Tips & Customizations
Softened Cream Cheese
Use room-temperature cream cheese for a smooth filling.
Gentle Folding
Fold whipped cream carefully to keep the texture light.
Chilling Time
Allow enough chilling time for the cups to set properly.
Flavor Boost
A drizzle of warmed Biscoff spread adds extra appeal.
FAQs
Do these cheesecake cups need baking?
No, they set completely in the refrigerator.
Can I make these ahead of time?
Yes, they are perfect for making in advance.
Can I freeze Biscoff cheesecake cups?
They can be frozen, but texture is best when refrigerated.
What can I use instead of Biscoff cookies?
Other spiced cookies can work, but flavor will vary.
How long do they need to chill?
At least two hours, preferably longer.
Can I make this dessert lighter?
Use reduced-fat cream cheese, noting texture changes.
Are these suitable for parties?
Yes, individual cups are ideal for entertaining.
Can I add toppings?
Yes, whipped cream, cookies, or chocolate work well.
Do I need special cups?
No, small jars or glasses work perfectly.
Is this dessert overly sweet?
It is balanced with a creamy, spiced flavor.
Conclusion
No-Bake Biscoff Cheesecake Cups are an easy yet impressive dessert that delivers rich, spiced flavor in a creamy, no-bake format. Perfect for entertaining or simple indulgence, these cheesecake cups prove that great desserts do not have to be complicated.
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