No-Bake Biscoff Cheesecake Cups Recipe
These No-Bake Biscoff Cheesecake Cups are a delightful, creamy dessert featuring a crunchy Biscoff biscuit base and a smooth, fluffy cheesecake filling flavored with biscoff spread. Perfectly layered in individual cups, topped with melted biscoff spread and cookie halves, these cheesecake cups are easy to prepare and require no baking, making them an ideal treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 regular-sized cheesecake cups or 16 shot-sized cups 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crumb Base
- 30 Lotus Biscoff biscuits
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz heavy cream (about 2 cups)
- 8 oz cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1/2 cup Biscoff spread
- 1 teaspoon vanilla extract
Garnish
- 1/2 cup Biscoff spread
- 8 Biscoff cookies, cut in half
Instructions
- Make the Base: Start by crushing the Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a plastic bag and rolling with a rolling pin. In a medium bowl, combine the crushed biscoff crumbs with 2 tablespoons of melted unsalted butter, mixing until evenly coated. Reserve a few tablespoons of this crumb mixture for decoration later.
- Prepare the Cups: Divide the crumb mixture evenly into about 8 regular-sized or 16 shot-sized dessert cups, placing 2-3 tablespoons in each. Press down firmly to create an even, compact base layer. Set the cups aside.
- Make the Cheesecake Filling: In a large mixing bowl, whisk the heavy cream using a hand or stand mixer until stiff peaks form. In a separate bowl, beat the room temperature cream cheese with the powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, combining fully but carefully to keep the mixture airy.
- Assemble the Cups: Transfer the cheesecake filling into a large piping bag. Pipe the filling evenly into each prepared cup, sitting over the crumb base.
- Add the Garnish: Warm the 1/2 cup Biscoff spread in the microwave for about 20 seconds until it becomes liquidy. Spoon or drizzle a thin layer of melted Biscoff spread on top of each cheesecake cup. Decorate each cup by placing cookie halves on top and sprinkling the reserved cookie crumbs for added texture and presentation.
- Chill: Refrigerate the assembled cheesecake cups for at least 4 hours to allow them to firm up properly before serving. Serve chilled for best taste and texture.
Notes
- This dessert requires no baking and is perfect for a quick yet impressive treat.
- Use room temperature cream cheese to ensure a smooth, lump-free filling.
- Stiff peaks of whipped cream are essential for light, airy cheesecake texture.
- Chilling time of at least 4 hours is necessary for the cheesecake to set properly.
- Leftover melted Biscoff spread can be stored and refrigerated, then remelted for reuse.
- For a lighter option, you can substitute heavy cream with whipped topping, but texture may vary.
Keywords: No-bake cheesecake, Biscoff cheesecake, easy dessert cups, no bake dessert, Biscoff cookies, creamy cheesecake, quick dessert
