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Easy No-Bake Biscoff Cheesecake Cups photo

No-Bake Biscoff Cheesecake Cups

Indulge in creamy No-Bake Biscoff Cheesecake Cups! These delightful desserts combine crunchy cookie crust with velvety filling, perfect for any occasion.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Crust:
  • 30 biscuits Lotus Biscoff biscuits
  • 2 tablespoons unsalted butter melted
For the Cheesecake Filling:
  • 16 oz heavy cream (2 cups)
  • 8 oz cream cheese at room temperature
  • 1/2 cup powdered sugar
  • 1 cup Biscoff spread
  • 1 teaspoon vanilla extract
  • 8 cookies Biscoff cookies cut in half for garnish

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cups or small jars
  • Spatula

Method
 

Preparation Steps:
  1. Start by crushing the 30 Biscoff biscuits into fine crumbs using a food processor or by rolling them in a bag.
  2. Combine the crumbs with the melted butter until the texture resembles wet sand.
  3. Evenly distribute the cookie mixture into the bottom of your cups or jars, pressing down firmly to create a solid crust.
  4. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, Biscoff spread, and vanilla extract, mixing until fully incorporated.
  5. In another bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula.
  7. Spoon the cheesecake filling over the cookie crusts in your cups and smooth the tops.
  8. Cover the cups and chill in the refrigerator for at least 4 hours or overnight.
  9. Before serving, drizzle Biscoff spread on top and garnish with half a Biscoff cookie.

Notes

  • Store in the refrigerator for up to 5 days, covered.
  • Freeze for up to 2 months, thaw overnight in the refrigerator before serving.
  • For a different twist, try using Oreos or graham crackers for the crust.