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These No-Bake Biscoff Cheesecake Cups bring together layers of buttery cookie crust, creamy cheesecake filling, and a swirl of luscious cookie butter without the need for an oven. Perfect for those moments when you want an indulgent dessert that looks impressive but is simple to prepare, they are great for casual gatherings or any time you crave something sweet and silky. The textures and flavors balance beautifully to make every bite a delightful treat.
I made this the first time for a small party, and everyone asked for the recipe. Now it is my go-to dessert when I want to impress without stress.
Ingredients
- Lotus Biscoff biscuits: provide a spiced, caramelized flavor and crunchy texture, pick fresh packets for best taste and crunch
- Unsalted butter melted: binds the crust and adds richness, use high-quality butter for smooth flavor
- Heavy cream: creates the airy whipped topping, chilled cream whips better, so keep it cold
- Cream cheese at room temperature: ensures smooth mixing, avoid cold cream cheese as it makes blending harder
- Powdered sugar: sweetens without graininess, sift to avoid lumps in the filling
- Biscoff cookie butter spread plus extra: the star ingredient for caramel and spice notes, stir well before measuring as it tends to separate
- Vanilla extract: enhances overall flavor, use pure vanilla for the best aroma
- Garnish with halved Biscoff cookies and reserved crumbs: adds crunch and decoration
Step-by-Step Instructions
- Sift and Prepare the Crust:
- Crush the Biscoff biscuits into fine crumbs using a food processor or place them in a bag and crush with a rolling pin until evenly ground. Mix with the melted butter thoroughly, but reserve a few tablespoons of crumbs for garnish. Press about two to three tablespoons of this mixture firmly into the bottom of each dessert cup to form the crust. Set aside to chill.
- Whip the Cream:
- Pour the chilled heavy cream into a mixing bowl. Using a hand or stand mixer, whip on medium-high speed until stiff peaks form. Be careful not to overwhip or it will become grainy.
- Create the Cheesecake Filling:
- In a separate bowl, beat the room temperature cream cheese until smooth and creamy. Add powdered sugar, Biscoff spread, and vanilla extract, mixing well until all ingredients are fully combined and silky. Gently fold in the whipped cream using a spatula, folding slowly to keep the light and airy texture intact.
- Assemble the Cups:
- Spoon or pipe the cheesecake filling evenly over the prepared crusts in each cup, filling them almost to the top. Melt about half a cup of Biscoff spread in the microwave in short bursts until pourable but not hot. Slowly drizzle or layer this melted Biscoff spread evenly over the cheesecake filling.
- Add Garnish and Chill:
- Top each cup with halves of Biscoff cookies and sprinkle the reserved cookie crumbs on top for a final touch. Refrigerate the filled cups for at least four hours or overnight to allow them to set properly.
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My favorite part is the cookie butter layer on top. It melts just enough to create a glossy finish but sets slightly to keep that perfect swirl. One time I brought these to a family get-together and my grandma, who rarely tries new desserts, ended up asking for seconds and then the recipe.
Storage Tips
Store the cheesecake cups covered in the refrigerator for up to three days. The crust will remain crunchy if assembled freshly, if you prepare well in advance, press the crust properly to avoid sogginess. Avoid freezing as the texture of the cream and cookie butter may separate upon thawing.
Ingredient Substitutions
If Biscoff spread is unavailable, you can try smooth peanut butter or almond butter mixed with a bit of brown sugar and cinnamon for a similar warming effect. Cream cheese can be swapped with mascarpone for a richer texture, but the flavor will be less tangy. Use coconut cream instead of heavy cream for a dairy-free or vegan-friendly version, adjusting sweetness accordingly.
Serving Suggestions
Serve these cups chilled straight from the fridge, perfect for summer parties or holiday dinners. Pair with a strong coffee or spiced chai to complement the caramel notes. For an elegant presentation, place them on a tray with fresh mint leaves and edible gold leaf if you want to impress guests further.
Cultural and Historical Context
Biscoff cookies originated in Belgium and gained worldwide popularity for their unique caramelized flavor balanced with spices. Incorporating them into a no-bake cheesecake blends traditional cheesecake techniques with innovative use of this beloved cookie. This fusion dessert showcases the trend of elevating pantry staples into gourmet treats that are accessible yet sophisticated.
Recipe FAQs
- → How do I achieve a crunchy crust without baking?
Crush the Biscoff cookies finely and mix with melted butter to form a compact base in each cup, which firms up when chilled, giving a satisfying crunch without baking.
- → What is the best way to whip heavy cream for this dessert?
Chill your bowl and whisk before whipping. Beat the heavy cream until it forms stiff peaks to ensure a light, airy texture in the filling.
- → Can I prepare these cups ahead of time?
Yes, assemble the layers and refrigerate for at least 4 hours or overnight. This resting time allows the textures to set perfectly.
- → What alternatives can be used for Biscoff spread?
While Biscoff spread adds a distinct flavor, similar cookie butters or spiced caramel spreads can be used to maintain the rich, sweet finish.
- → How can I decorate these cups for an elegant presentation?
Top with halved Biscoff cookies and sprinkle reserved cookie crumbs for added texture and visual appeal.