Biscoff Cheesecake Cups

Why You’ll Love This Recipe

I love these Biscoff Cheesecake Cups because they are incredibly simple to make and require no baking. They come together in just 15 minutes of active time, making them perfect for a last-minute dessert. The combination of the crunchy Biscoff cookie crust, the smooth and creamy cheesecake filling, and the rich, caramelized Biscoff spread on top is absolutely divine. Each cup is a perfectly portioned, no-fuss treat that feels both elegant and comforting.

Ingredients

• 1 1/2 cups Biscoff cookie crumbs (about 15-18 cookies, crushed)
• 3 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream, cold
• 1/4 cup Biscoff spread (smooth), for the filling
• 1/4 cup Biscoff spread (smooth), melted, for the topping
• Optional: extra Biscoff cookies, for garnish

Directions

First, you will prepare the crust. In a small bowl, combine the Biscoff cookie crumbs with the melted butter. Stir until the crumbs are evenly moistened and the mixture resembles wet sand. Divide this mixture evenly among four small serving cups or ramekins, pressing it down firmly into an even layer at the bottom of each cup. Place the cups in the refrigerator to chill while you make the filling.

Next, make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until it is smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until everything is well combined and no lumps remain. In a separate clean bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until it is just combined. Then, fold in the 1/4 cup of smooth Biscoff spread until you have a uniform, creamy filling.

To assemble the cups, remove the chilled crusts from the refrigerator. Spoon or pipe the Biscoff cheesecake filling over the crusts, dividing it evenly among the four cups. Smooth the tops with a spatula. Finally, drizzle the melted Biscoff spread over each cup, swirling it gently with a toothpick or the tip of a knife for a decorative finish. Place the cups back in the refrigerator and chill for at least 2 hours, or until the filling is fully set.

Servings and Timing

This recipe makes 4 generous servings. The prep time is approximately 15 minutes, and the total time, including the minimum 2 hours of chilling, is about 2 hours and 15 minutes. For the best texture, I recommend chilling them for at least 4 hours or overnight.

Variations

You can easily customize these cups. For a chocolate version, add 1 tablespoon of cocoa powder to the crust mixture and fold 1/4 cup of melted dark chocolate into the cheesecake filling. If you prefer a lighter texture, use an additional 1/4 cup of whipped cream. For a nutty twist, garnish the top with a sprinkle of chopped toasted pecans or walnuts. You can also swap the Biscoff spread for a salted caramel sauce for a different flavor profile.

Storage and Reheating

These Biscoff Cheesecake Cups are best served chilled. Store any leftovers in the refrigerator, covered with plastic wrap or a lid, for up to 3 days. They are not meant to be reheated, as the texture is designed to be cold and creamy. If you need to transport them, they hold up well in a cooler.

FAQs

Can I use a different cookie for the crust?

Yes, you can. Graham crackers, vanilla wafers, or even shortbread cookies would work well as a substitute. Just make sure to crush them into fine crumbs and combine with the melted butter.

Can I make these cups dairy-free?

You can try. Use a dairy-free cream cheese alternative and a vegan heavy cream alternative. The texture may be slightly different, but it should still be delicious. Ensure your Biscoff spread is also dairy-free, which it typically is.

How do I crush the Biscoff cookies?

You can crush them in a food processor, place them in a sealed zip-top bag and crush them with a rolling pin, or use a mortar and pestle. The goal is to get fine, even crumbs.

Can I freeze these cheesecake cups?

Yes, you can freeze them. Prepare the cups completely, then place them in the freezer for up to 2 months. To serve, thaw them in the refrigerator overnight. The texture will be slightly softer after thawing.

What if I don’t have heavy cream?

You can use an equal amount of full-fat coconut cream, whipped to stiff peaks, as a substitute. This will also make the recipe dairy-free if you use a dairy-free cream cheese.

Conclusion

I hope you enjoy making and eating these Biscoff Cheesecake Cups as much as I do. They are a perfect little indulgence that feels special but is so easy to put together. Whether you are making them for a party or just a treat for yourself, I am sure they will be a hit.

Biscoff Cheesecake Cups

Print Recipe

Learn how to make these easy no-bake Biscoff Cheesecake Cups. They have a crunchy cookie crust, a creamy cheesecake filling, and a luscious Biscoff topping. Perfect for a quick, indulgent treat.

• Author: CookingByNess
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (includes 2 hours chilling)
• Yield: 4 cups
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

– 1 1/2 cups Biscoff cookie crumbs (about 15-18 cookies, crushed)
– 3 tablespoons unsalted butter, melted
– 8 ounces cream cheese, softened to room temperature
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream, cold
– 1/4 cup Biscoff spread (smooth), for the filling
– 1/4 cup Biscoff spread (smooth), melted, for the topping
– Optional: extra Biscoff cookies, for garnish

Instructions

1. In a small bowl, combine the Biscoff cookie crumbs and melted butter. Stir until moistened. Divide mixture evenly among 4 small cups or ramekins, pressing firmly into an even layer. Refrigerate while you make the filling.
2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract, and beat until well combined.
3. In a separate clean bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Then fold in the 1/4 cup of smooth Biscoff spread until uniform.
4. Remove the chilled cups from the refrigerator. Spoon or pipe the cheesecake filling over the crusts, dividing evenly. Smooth the tops.
5. Drizzle the melted Biscoff spread over each cup. Swirl gently with a toothpick. Place cups back in the refrigerator and chill for at least 2 hours, or until set.
6. Garnish with extra Biscoff cookies before serving, if desired.

Notes

For best results, chill for at least 4 hours or overnight. The cups can be stored in the refrigerator for up to 3 days.