Light, creamy, and completely no-oven, these Easy No-Bake Biscoff Cheesecake Cups layer a buttery Biscoff crumb base with fluffy cookie-butter cheesecake filling and a glossy Biscoff drizzle. Served in individual glasses, they’re perfect for parties, holidays, or when you want an impressive dessert without turning on the oven.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: 8 servings
Category: Dessert
Diet: Vegetarian
Why You’ll Love These Biscoff Cheesecake Cups
✔ No oven required
✔ Individual servings = perfect for parties
✔ Creamy, airy texture
✔ Make-ahead friendly
✔ Gorgeous presentation
✔ Rich caramelized cookie flavor
Ingredients
- About 30 Lotus Biscoff cookies
- 2 tablespoons unsalted butter, melted
- 16 oz (2 cups) heavy cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup Biscoff spread (plus extra for drizzling)
- 1 teaspoon vanilla extract
For finishing:
- Halved Biscoff cookies
- Reserved crumbs
How to Make Easy No-Bake Biscoff Cheesecake Cups
Step 1: Make the Crust
Crush cookies until they resemble fine sand.
Mix with melted butter.
Press firmly into the bottom of each glass or cup.
Tip: Press firmly for the best texture.
Step 2: Whip the Cream
Whip heavy cream to stiff peaks.
This keeps the filling light and airy.
Step 3: Make the Cheesecake Filling
Beat softened cream cheese until smooth.
Add powdered sugar, Biscoff spread, and vanilla.
Fold in whipped cream gently.
No lumps. No overmixing.
Step 4: Assemble
Pipe or spoon filling over crust.
Smooth the top.
Step 5: Add the Signature Swirl
Warm Biscoff spread in short microwave bursts until pourable.
Drizzle over each cup.
Top with halved cookie and reserved crumbs.
Step 6: Chill
Refrigerate for at least 4 hours or overnight.
This step locks in texture.
Pro Tips for Picture-Perfect Cups
• Use room temperature cream cheese
• Chill your mixing bowl before whipping cream
• Pipe with a star tip for bakery-style finish
• Add drizzle just before serving for best shine
• Compact crust firmly using bottom of a small glass
Fun Variations
Berry Layer: Add raspberry compote for contrast
Chocolate Swirl: Drizzle melted dark chocolate
Banana Twist: Add thin banana slices
Mini Parfaits: Alternate layers for stripes
Dairy-Free: Use coconut cream + vegan cream cheese
Serving Ideas
Serve on a dessert tray with small spoons.
Pair with:
- Espresso
- Caramel latte
- Dessert wine
For parties, keep chilled until serving.
Storage Tips
Store covered in refrigerator up to 4 days.
Freezing is possible but texture softens slightly.
Add fresh drizzle before serving if needed.
FAQs
Can I make these ahead of time?
Yes! They’re ideal for overnight chilling.
Why is my filling runny?
Cream wasn’t whipped to stiff peaks or cups didn’t chill long enough.
Can I freeze them?
Yes, but texture may soften slightly after thawing.
Can I use graham crackers instead?
Yes, but flavor won’t have the classic Biscoff caramel notes.
Print
Easy No-Bake Biscoff Cheesecake Cups
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
Easy No-Bake Biscoff Cheesecake Cups with crunchy cookie crust, airy cheesecake filling, and glossy cookie butter topping.
Ingredients
About 30 Lotus Biscoff cookies
2 tbsp unsalted butter, melted
16 oz heavy cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup Biscoff spread
1 tsp vanilla extract
Extra Biscoff for drizzle
Instructions
1. Crush cookies and mix with melted butter. Press into cups.
2. Whip heavy cream to stiff peaks.
3. Beat cream cheese until smooth.
4. Add powdered sugar, Biscoff, and vanilla.
5. Fold in whipped cream gently.
6. Pipe filling over crust.
7. Warm Biscoff and drizzle on top.
8. Chill at least 4 hours before serving.