No Bake Lotus Biscoff Cheesecake Cups Recipe
If you’re looking for an indulgent yet effortless dessert, these No Bake Lotus Biscoff Cheesecake Cups are your new best friend. Imagine layers of rich, creamy cheesecake infused with the unmistakable caramelized magic of Lotus Biscoff spread, all resting on a crunchy, buttery biscuit base. Each bite is a perfect balance of smooth and crunchy textures, sweet and spiced flavors that will have you reaching for another spoonful before you know it. Plus, the fact that you don’t need to turn on your oven makes these cups an absolute dream to whip up anytime.

Ingredients You’ll Need
The magic of these No Bake Lotus Biscoff Cheesecake Cups lies in the simple but thoughtfully chosen ingredients. Each one plays an essential role, from the smooth, tangy cream cheese to the signature caramel notes of Lotus Biscoff spread, and the crunchy crushed biscuits that bring it all together in satisfying harmony.
- Lotus Biscoff biscuits (10-15, crushed): These add the perfect crunchy crust with a spicy caramel flavor that defines this dessert.
- Cream cheese (8 oz., room temperature): The creamy base that makes the cheesecake so luscious and smooth.
- Heavy cream (1 ¼ cup, cold): Whipped to fluffy perfection for that light, airy texture.
- Vanilla extract (1 tsp): Enhances the overall flavor with subtle warmth and sweetness.
- Powdered sugar (½ cup): Sweetens the filling without any gritty texture.
- Lotus Biscoff butter spread (¾ cup): Infuses that signature spicy caramel richness into the cheesecake.
- Lotus Biscoff butter spread (½ cup, melted): Used as a glossy, decadent topping layer.
- Lotus Biscoff biscuits (6, crushed): Extra crumbs for a final crunchy garnish that amps up the texture.
How to Make No Bake Lotus Biscoff Cheesecake Cups
Step 1: Create the Crunchy Crust
Start by pulsing the Lotus Biscoff biscuits in a food processor until they’re finely crushed. This fragrant, spiced crumble forms the perfect foundation for your cheesecake cups. Divide the crushed biscuits evenly between 8 serving cups, using about one tablespoon per cup, to build a sturdy, flavorful crust layer.
Step 2: Whip the Cream Cheese Base
Next, whip the room-temperature cream cheese until wonderfully smooth. This is where the cream cheese’s richness shines, providing that classic cheesecake tang and creaminess that you love.
Step 3: Add the Lotus Biscoff Spread
Mix in the Lotus Biscoff butter spread into the cream cheese and whip the two together until silky and fully combined. This step is key for infusing the cheesecake with that irresistible caramel and spice flavor that makes this recipe stand out.
Step 4: Prepare the Whipped Cream Mixture
In a separate bowl, whip the cold heavy cream along with the vanilla extract and powdered sugar until soft peaks form. This airy whipped cream lightens the texture and adds a sweet, delicate balance to the rich cream cheese mixture.
Step 5: Combine the Mixtures
Gently fold the whipped cream into the cream cheese and Lotus Biscoff spread mixture, taking care not to deflate the fluffy texture. This careful folding creates that perfect, light cheesecake filling with layers of flavor and airiness.
Step 6: Assemble the Cheesecake Cups
Transfer the cheesecake mixture into a piping bag for easy portioning. Carefully pipe about ¼ cup of the mixture onto the prepared crust in each serving cup, creating inviting layers of creamy deliciousness.
Step 7: Add the Signature Topping
Melt the additional ½ cup of Lotus Biscoff butter spread in the microwave for about 20 seconds. Pour this melted spread into a piping bag and add a thin layer over the cheesecake filling in each cup. Finish by sprinkling crushed Lotus Biscoff biscuits on top for extra crunch and a pretty presentation.
Step 8: Chill Until Set
Refrigerate the No Bake Lotus Biscoff Cheesecake Cups for at least 4 hours, or until they firm up beautifully. This chilling step is essential for developing that luscious texture everyone craves in cheesecake.
How to Serve No Bake Lotus Biscoff Cheesecake Cups

Garnishes
For serving, these cheesecake cups are already stunning, but a few extra touches will elevate them even more. Consider topping with a dollop of whipped cream, a drizzle of caramel sauce, or even a whole Lotus Biscoff biscuit placed on the rim of each cup. Fresh berries can add a pop of color and a bright contrast to the rich flavors.
Side Dishes
Serve these cups alongside a warm cup of coffee or a fragrant chai latte to complement the spicy, caramel notes perfectly. A simple fresh fruit salad or a scoop of vanilla ice cream can also accompany the dessert lightly to balance the richness.
Creative Ways to Present
Get creative by layering the cheesecake filling and biscuit crumbs in transparent glasses or mason jars for a rustic yet elegant look. You can also swap in mini tart shells instead of cups for bite-sized treats at parties. For gatherings, consider serving them in pretty mini trifle bowls to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover No Bake Lotus Biscoff Cheesecake Cups keep beautifully in the fridge for up to 3 days. Just cover them tightly with plastic wrap or store in an airtight container to preserve their creamy texture and prevent the biscuit crust from softening too much.
Freezing
If you want to make these cheesecake cups ahead of time, you can freeze them. Make sure to place them in airtight containers to protect from freezer burn. When frozen properly, they can last up to 2 months. Thaw overnight in the fridge before serving for best results.
Reheating
Because these are no bake and meant to be served chilled, reheating isn’t recommended. The cheesecake is at its best cold, where the texture is creamy and smooth, and the flavors shine brightest.
FAQs
Can I use a different type of biscuit instead of Lotus Biscoff?
While you can substitute with other spiced or caramel-flavored biscuits, Lotus Biscoff gives a very distinct flavor that really makes these cheesecake cups special. Using another biscuit will change the taste and texture slightly.
Is it necessary to use cold heavy cream?
Yes! Cold heavy cream whips better and creates those lovely soft peaks needed for the light texture in the cheesecake filling. Warm cream won’t whip properly and can affect the final consistency.
Can I prepare these cups without a piping bag?
Absolutely. If you don’t have a piping bag, use a spoon or a small spatula to layer the cheesecake mixture into the cups. It might not be quite as neat, but the deliciousness won’t be compromised.
How long does the cheesecake filling take to firm up in the refrigerator?
It usually takes at least 4 hours to set completely. For the best texture, overnight chilling is ideal if you have the time.
Can I make these gluten-free?
Yes, by substituting the Lotus Biscoff biscuits with a gluten-free spiced cookie or biscuit, you can make this dessert friendly for gluten-free diets while maintaining similar texture and flavor.
Final Thoughts
I cannot recommend these No Bake Lotus Biscoff Cheesecake Cups enough—they’re creamy, dreamy, and just ridiculously easy to make. Whether you’re treating yourself on a cozy night in or impressing guests with minimal effort, this recipe ticks all the boxes. So go ahead, grab your ingredients, and dive into these luscious cups of cheesecake bliss!
PrintNo Bake Lotus Biscoff Cheesecake Cups Recipe
Delight in these creamy and indulgent No Bake Lotus Biscoff Cheesecake Cups, combining the rich flavor of Lotus Biscoff spread and biscuits with a velvety no-bake cheesecake filling. Perfect for an easy dessert that requires no oven time but delivers maximum taste with a deliciously crunchy base and smooth, airy topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 dessert cups 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Western/International
- Diet: Vegetarian
Ingredients
Crust
- 10–15 Lotus Biscoff biscuits, crushed
Cheesecake Filling
- 8 oz. cream cheese, at room temperature
- ¾ cup Lotus Biscoff butter spread
- 1 ¼ cup heavy cream, cold
- 1 tsp vanilla extract or vanilla bean paste
- ½ cup powdered sugar
Topping
- ½ cup Lotus Biscoff butter spread, melted
- 6 Lotus Biscoff biscuits, crushed
Instructions
- Make the crust: Pulse the Lotus Biscoff biscuits in a food processor until finely crushed. Divide the crushed cookies evenly among 8 serving cups, approximately one tablespoon per cup, creating an even layer at the bottom.
- Prepare the cheesecake filling: Using an electric mixer, whip the cream cheese until it becomes soft and smooth. Add the ¾ cup of Lotus Biscoff butter spread and continue whipping until fully incorporated and smooth.
- Whip the cream mixture: In a separate bowl, whip the cold heavy cream together with the vanilla extract and powdered sugar until soft peaks form, ensuring a light and fluffy texture.
- Combine mixtures: Gently fold the whipped heavy cream into the cream cheese and Biscoff mixture until fully combined, maintaining a light and airy consistency.
- Assemble the cheesecake cups: Transfer the cheesecake mixture into a piping bag for easy pouring. Pipe about ¼ cup of the filling into each prepared cup over the biscuit crust layer.
- Add the topping: Melt ½ cup of Lotus Biscoff butter spread in the microwave for 20 seconds, then put it into a piping bag. Pipe a thin layer of the melted spread over the cheesecake filling in each cup. Sprinkle the crushed Lotus Biscoff biscuits on top as garnish.
- Chill and set: Refrigerate the assembled cheesecake cups for at least 4 hours or until firm. Serve chilled for the best texture and flavor.
Notes
- Make sure the cream cheese is at room temperature for a smooth filling without lumps.
- Use cold heavy cream for better whipping results and light texture.
- If you don’t have a piping bag, you can gently spoon the filling and melted Biscoff spread into the cups.
- For a firmer crust, press the crushed biscuits tightly into the bottom of the cups.
- Store leftovers covered in the refrigerator for up to 3 days.
- Can be adapted to smaller or larger serving sizes by adjusting ingredient quantities proportionally.
Nutrition
- Serving Size: 1 cup (approximately 120g)
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Lotus Biscoff, cheesecake cups, no bake dessert, easy cheesecake, creamy dessert, Lotus spread, biscuit crust