No-Bake Biscoff Cheesecake Cups are the ultimate quick dessert when you want something rich, creamy, and impressive without turning on the oven. With a buttery Biscoff cookie base, a silky cookie butter cheesecake filling, and a glossy layer of melted Biscoff spread on top, these individual cups deliver bold speculoos flavor in every bite.
If you love the warm, spiced caramel notes of Biscoff cookies, these No-Bake Biscoff Cheesecake Cups will quickly become a favorite. Even better, you only need a handful of ingredients and about 20 minutes of prep time. After that, the refrigerator does all the work.
I first made these No-Bake Biscoff Cheesecake Cups for a last-minute gathering when I needed a dessert that looked elegant but required minimal effort. I layered the crumb base, piped in the creamy filling, and finished each cup with melted cookie butter. After chilling overnight, they set beautifully. The crunchy base against the fluffy cheesecake filling made them disappear in minutes.
Ingredients
Equipment
Method
- Crush Biscoff biscuits and mix with melted butter.
- Divide crumb mixture into cups and press firmly.
- Whip heavy cream until stiff peaks form.
- Beat cream cheese, sugar, Biscoff spread, and vanilla until smooth.
- Fold whipped cream into cream cheese mixture.
- Pipe filling into cups, top with melted Biscoff spread, and chill 4 hours.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You'll Love These No-Bake Biscoff Cheesecake Cups
Quick and Oven-Free
No-Bake Biscoff Cheesecake Cups come together without baking, water baths, or worrying about cracks. Because the structure comes from whipped cream and cream cheese, refrigeration sets the dessert perfectly.
This makes them ideal for warm days or busy holidays when oven space is limited.
Perfect Texture Contrast
The crushed Biscoff cookie crust provides subtle crunch. Meanwhile, the whipped cream folded into the cream cheese creates a light, airy filling.
As the cups chill, the layers settle while maintaining their creamy consistency. The melted cookie butter topping adds a smooth, luxurious finish.
Ingredients for No-Bake Biscoff Cheesecake Cups
Crumb Base
- 30 Biscoff biscuits
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup Biscoff spread
- 1 teaspoon vanilla extract
Garnish
- 1/2 cup Biscoff spread (melted)
- 8 Biscoff cookies, halved
- Reserved cookie crumbs
These simple ingredients create rich flavor with minimal effort.
How to Make No-Bake Biscoff Cheesecake Cups
Step 1: Prepare the Crust
Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin.
In a bowl, mix the crumbs with melted butter until evenly combined. Reserve a few tablespoons for garnish.
Divide about 2-3 tablespoons of crumb mixture into each cup. Press down firmly to form an even base.
Step 2: Whip the Cream
In a large mixing bowl, whip heavy cream until stiff peaks form. The cream should be thick and hold its shape.
Using cold, high-fat cream helps achieve the best texture.
Step 3: Make the Cheesecake Filling
In another bowl, beat softened cream cheese until smooth. Add powdered sugar, Biscoff spread, and vanilla extract. Mix until creamy and lump-free.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Avoid overmixing to keep the filling light.
Step 4: Assemble the Cups
Transfer the cheesecake mixture to a piping bag and pipe evenly into each prepared cup.
Melt 1/2 cup Biscoff spread in the microwave for about 20 seconds until pourable. Spoon a thin layer over each cup.
Decorate with cookie halves and reserved crumbs.
Step 5: Chill
Refrigerate for at least 4 hours, or preferably overnight, until set.
Serve chilled.
Expert Tips for Perfect No-Bake Biscoff Cheesecake Cups
Use Room Temperature Cream Cheese
Softened cream cheese blends smoothly and prevents lumps.
Whip to Stiff Peaks
Properly whipped cream ensures structure and prevents a runny filling.
Chill Thoroughly
Allow enough chilling time. The texture improves significantly after several hours.
Serving Suggestions
Individual Dessert Cups
Use 6-8 ounce glasses for elegant presentation. This recipe yields about 8 standard cups or up to 24 mini dessert cups.
Party-Ready Minis
Prepare in small shot glasses for parties or large gatherings.
Holiday Presentation
Drizzle extra melted cookie butter on top just before serving for added shine.
Storage Recommendations
Store No-Bake Biscoff Cheesecake Cups covered in the refrigerator for up to 3-4 days.
Because freezing may affect the creamy texture, refrigeration is recommended for best results.
Frequently Asked Questions
1. Can I make this in a baking pan instead of cups?
Yes. Use an 8×8-inch pan and allow extra chilling time before slicing.
2. Can I freeze these cheesecake cups?
Freezing is not recommended, as the texture may become grainy after thawing.
3. Can I use low-fat cream cheese?
Full-fat provides the richest and most stable texture.
4. How far in advance can I prepare them?
Up to 48 hours in advance works well.
5. Can I double the recipe?
Yes. Simply double all ingredients for larger gatherings.
Conclusion
No-Bake Biscoff Cheesecake Cups combine buttery cookie crust, fluffy cheesecake filling, and rich cookie butter topping into one effortless dessert. With minimal prep and maximum flavor, they are perfect for weeknights, holidays, and celebrations.
Once you try these No-Bake Biscoff Cheesecake Cups, they may quickly become your go-to no-bake dessert whenever you want something creamy, decadent, and guaranteed to impress.
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