No-Bake Biscoff Cheesecake Cups Recipe
Delight in these no-bake Biscoff Cheesecake Cups featuring a crunchy Biscoff cookie crust topped with a creamy, luscious Biscoff and cream cheese filling. Perfectly chilled and garnished with whipped cream and cookie pieces, these individual servings offer an easy yet indulgent dessert that’s quick to prepare and irresistibly delicious.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: European
Ingredients
Scale
Crust
- 15 Lotus Biscoff cookies (105 grams)
- 3 tablespoons melted unsalted butter (42 grams)
Cheesecake Filling
- 1 cup cream cheese (225 grams)
- 1/4 cup icing sugar (30 grams)
- 1/3 cup smooth Biscoff cookie spread (100 grams)
- 1 teaspoon vanilla extract
- 1/2 cup whipping cream / heavy cream / double cream (125 ml)
Assembly & Garnish
- 6 tablespoons Biscoff cookie spread (melted for drizzling; adjust quantity as desired)
- 4 Lotus Biscoff cookies (1 crushed coarsely for garnish and remaining 3 broken in half to garnish)
- Whipped cream (as required for garnish)
Instructions
- Make the cheesecake crust: Pulse 15 Lotus Biscoff cookies in a food processor until fine crumbs form, or place them in a ziplock bag and crush with a rolling pin. Transfer the crumbs to a bowl, add 3 tablespoons melted unsalted butter, and mix until the texture resembles wet sand.
- Form the crust in serving glasses: Divide the cookie crumb mixture evenly between 6 serving glasses, approximately 2.5 tablespoons per glass. Lightly press the crumbs down to create a firm base. Refrigerate these while preparing the cheesecake filling.
- Whip the cream: Pour 1/2 cup cold whipping cream into a chilled bowl and beat on high speed until stiff peaks form. Be careful not to overbeat, especially if using dairy heavy cream, to avoid turning it into butter. Set aside and keep chilled.
- Prepare cream cheese mixture: In another large bowl, combine 1 cup cream cheese and 1/4 cup icing sugar. Beat on medium speed with a hand or stand mixer fitted with a paddle attachment until smooth and creamy, scraping down the sides as needed.
- Add flavorings: Stir in 1/3 cup Biscoff cookie spread and 1 teaspoon vanilla extract, mixing on medium speed until fully combined.
- Incorporate whipped cream: Carefully fold the whipped cream into the cream cheese mixture in two additions using a spatula, maintaining a light, airy texture.
- Prepare for assembly: Transfer the cheesecake filling into a piping bag or a ziplock bag with the tip cut off for easy dispensing.
- Assemble the cheesecake cups: Pipe the cheesecake filling over the pressed cookie crust in each glass, leveling gently with the back of a spoon.
- Drizzle Biscoff spread: Melt 6 tablespoons of Biscoff cookie spread in a microwave-safe bowl in the microwave on low for 10-15 seconds until just warm and drizzle it evenly over the cheesecake layer.
- Chill: Cover the desserts and refrigerate for 4 to 6 hours or overnight to set fully.
- Garnish and serve: Before serving, top each cheesecake cup with a dollop of whipped cream, half a Biscoff cookie, and sprinkle with some crushed cookie crumbs if desired. Serve chilled for best taste and texture.
Notes
- Use icing sugar instead of powdered sugar containing cornstarch for a silky smooth texture.
- To avoid overbeating the cream, stop whipping as soon as stiff peaks hold their shape but the cream is still smooth.
- Adjust the amount of Biscoff drizzle according to your preference for sweetness and richness.
- If you don’t have a piping bag, a ziplock bag with a small corner cut off works well for assembly.
- These cheesecake cups can be stored covered in the fridge for up to 2 days for optimal freshness.
Keywords: no-bake cheesecake, Biscoff cheesecake cups, Lotus Biscoff dessert, easy no-bake dessert, individual cheesecake servings
