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