Biscoff Cheesecake Cups
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.
- 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.
Find it online: https://www.cookingbyness.blog/biscoff-cheesecake-cups/