No-Bake Biscoff Cheesecake Cups

These No-Bake Biscoff Cheesecake Cups are an easy make-ahead dessert. Layered with a Biscoff cookie base, a silky smooth Biscoff cheesecake filling and then topped with melted Biscoff spread, these dessert cups are heaven in a cup and the ultimate Biscoff dessert for easy entertaining.  

This easy Biscoff Cheesecake Cups recipe is an absolute winner! It is the perfect thing to make for Thanksgiving lunch, Christmas Dinner or just simply entertaining with friends. If you have leftover cookies I do not recommend that you keep them next to your tea-making station for obvious reasons! I am not speaking from experience or anything.

Why You will Love this Recipe:

1. It is a no-bake, make ahead dessert. This is the ultimate dream for anyone having people around for dinner or even if you are catering for a large number of people. 
2. It is easy to make with a handful of ingredients. 
3. It has a combination of textures and looks really fancy too with the 3 layers of cookie crumb, cheesecake filling and melted Biscoff spread topping. 

What Ingredients to Use For Biscoff Cheesecake Cups?

• Biscoff Cookies and Biscoff Spread – available in most supermarkets nowadays.  
• Butter, melted – I only buy salteed butter but a lot of recipes will say you must use unsalted butter. To be honest, I think it is a matter of preference and what you are used to. I can’t taste the extra salt in the cookie crumb base so it really doesn’t bother me – I think it would taste good either way. So, my advice is to use what you have on hand. 
• Cream cheese (at room temperature) – You want full cream/full fat cream cheese guys! 
• Heavy cream, whipped (or 2 cups Cool Whip or 2 cups Orley Whip, whipped) – Okay so let’s look at options here. Use heavy whipping cream if you can get that, alternately use Cool Whip or Orley Whip) 
• Powdered sugar / Icing sugar – Adds sweetness to the cream and gives a lovely silky smooth texture. Sieve first for an extra smooth consistency. 
• Vanilla essence – You can also use Vanilla extract, just use ½ a teaspoon 
  

How to Make No-Bake Biscoff Cheesecake Cups

• Start by making the Cookie Crumb Base – crush the cookies into crumbs, add the melted butter, stir and press into the bottom of the cups – add a tablespoon at a time to each cup, distributing evenly. 2-3 Tablespoons for each cup is sufficient.
• Make the Cheesecake Filling: In a large mixing bowl, add the cream cheese and mix until smooth.  
• Add the ½ cup Biscoff spread, powdered sugar (icing sugar) and vanilla essence and mix until well combined.  
• In a separate mixing bowl, whip the cream until stiff peaks form. Now fold the whipped cream into the Biscoff/Cream Cheese mixture until it is well combined. 
• Spoon or pipe the mixture into the cups. Avoid overfilling the cups – leave space for the toppings. 
• Make the Topping: Melt the ½ cup biscoff spread in the microwave (30 seconds should be fine). Pour a little over each cheesecake filling – just enough to coat the top. Sprinkle a little of the leftover cookie crumbs (if you have), over each of the cups. If you have any Biscoff Cookies left, you can cut in half and insert into the top of the cups. 
• Place in the fridge for at least 2 hours before serving. Serve chilled. 

I found that crushing the Biscoff cookies in a ziploc bag was easiest!

Using a rolling pin really helped!

Distribute crumb/butter mixture into your glass cups.

Mix the Biscoff spread, cream cheese and vanilla essence until smooth.

In a separate bowl, whip the pre-chilled cream until stiff peaks form.

Now gently fold in the cream little by little.

Until you have your lovely cheesecake filling.

Add the filling to the cups, spoon over the melted Biscoff spread and sprinkle with cookie crumbs and insert a Lotus cookie (or even half a one) into each cup for extra decoration. Tadaaaa!!!

Questions about No-Bake Biscoff Cheesecake Cups

How much cheesecake filling to put into each cup?

Consider using relatively small volume cups such as 4oz-5oz (120-150ml) as the dessert is rich. You can even use a smaller 3 oz cup too. Also, don’t overfill the cups with the cheesecake filling – you want a good ratio of cookie crumb base to the cheesecake filling and the melted Biscoff spread topping. When I first made these cheesecake cups I added too much cheesecake filling to each cup which was too rich and so we stopped eating the dessert before we even got to the yummy cookie base.  

Can these Biscoff Cheesecake Cups be made ahead of time?

Yes! You can definitely make Biscoff Cheesecake Cups ahead of time. This is the great thing about this dessert – make ahead and take one less thing off your to-do list when you are entertaining. They can keep for 3-4 days (even longer) in the fridge although for best results I would make them the day before serving. 

What do Biscoff Cookies taste Like?

Biscoff cookies have a deep caramel flavor with an undertone of a ginger-snap. They are slightly spicy tasting but in a very subtle way – think hints of nutmeg, cloves and ginger melded together. They have a delightful crunchy texture and are incredible with a cup of tea or coffee! 

Can you substitute Peanut Butter for Biscoff Spread?

Yes you can! Peanut Butter can be used as a Biscoff Spread substitute, however, Biscoff spread has a unique flavour profile that you won’t get with Peanut Butter. It’s sweeter and has more of a spiced, caramel flavor, so if using Peanut Butter, just remember you wouldn’t get the exact same taste but you would be in the right direction in terms of consistency and texture.

Tips for Success for Making Mini Biscoff Cheesecake Cups

• Whatever cream you choose to use for whipping, make sure to pre-chill it beforehand. It will whip better and hold its shape better too. 
• Make sure your cream cheese is left at room temperature to give it time to soften. This will help it to combine easily with the whipped cream and to ensure a smooth consistency without any cream cheese “clumps”. 
• Fold the cream gently into the cream cheese mixture so that you maintain a light airy consistency. Don’t use an electric mixer to combine the two – just combine using a spoon or spatula.  
• Refrigerate for at least 2 hours before serving so the cheesecake can firm up nicely. 

More Easy, No-Bake Desserts to Try 

• No-Bake Apple Crumble 
• Oreo Layer Dessert
• Step by Step Tiramisu
• Chocolate Mousse Cups

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