Why Make This Recipe
No-Bake Biscoff Cheesecake Cups are a delicious and easy dessert that everyone will love. You get the rich, creamy taste of cheesecake without having to turn on the oven. These cups are perfect for parties, gatherings, or just a sweet treat at home. Plus, the Biscoff cookies add a unique flavor that chocolate or vanilla cheesecakes can’t match.
How to Make No-Bake Biscoff Cheesecake Cups
Ingredients:
- 30 Lotus Biscoff cookies, crushed
- 2 tbsp unsalted butter, melted
- 2 cups (16 oz) heavy cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup Biscoff spread
- 1 tsp vanilla extract
- ½ cup Biscoff spread, melted
- 8 Biscoff cookies, halved (for garnish)
Directions:
- Crush the Biscoff cookies into fine crumbs and mix them with melted butter.
- Press 2–3 tablespoons of the mixture into the bottom of each dessert cup.
- In a large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, beat together the cream cheese, powdered sugar, vanilla, and Biscoff spread until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon or pipe the filling into the cups and smooth the tops.
- Warm the Biscoff spread until it is pourable and drizzle it on top of the cups.
- Add the cookie halves for garnish and sprinkle some reserved crumbs on top.
- Chill in the refrigerator for at least 4 hours before serving.
How to Serve No-Bake Biscoff Cheesecake Cups
Serve these cheesecake cups chilled. You can place them on a dessert table or serve them individually. People can enjoy them straight from the cup, making for a fun and no-fuss dessert.
How to Store No-Bake Biscoff Cheesecake Cups
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Just be sure to cover the cups well to keep them creamy and delicious.
Tips to Make No-Bake Biscoff Cheesecake Cups
- Make sure the cream cheese is softened before mixing. This helps create a smooth filling.
- For a fun presentation, you can use clear dessert cups or small mason jars.
- Feel free to adjust the sweetness by adding more or less powdered sugar to the mixture.
Variation
You can add a layer of chocolate ganache on top of the cheesecake filling for a chocolatey twist. Simply melt some chocolate and mix it with a little heavy cream to achieve the right consistency.
FAQs
Can I use other cookies instead of Biscoff?
Yes, you can use any other cookies you like, but keep in mind that the flavor will change.
How long do these cheesecake cups last?
They stay fresh in the refrigerator for up to 3 days if stored properly.
Can I freeze these cheesecake cups?
It’s not recommended to freeze them, as the texture may change upon thawing. It’s best to keep them in the fridge.
No-Bake Biscoff Cheesecake Cups
Ingredients
For the crust
- 30 pieces Lotus Biscoff cookies, crushed
- 2 tbsp unsalted butter, melted
For the cheesecake filling
- 2 cups heavy cream
- 8 oz cream cheese, softened Make sure to soften before mixing.
- ½ cup powdered sugar Adjust sweetness to taste.
- ½ cup Biscoff spread
- 1 tsp vanilla extract
For the topping
- ½ cup Biscoff spread, melted Warm until pourable.
- 8 pieces Biscoff cookies, halved For garnish.
Instructions
Preparation
- Crush the Biscoff cookies into fine crumbs and mix them with melted butter.
- Press 2–3 tablespoons of the mixture into the bottom of each dessert cup.
- In a large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, beat together the cream cheese, powdered sugar, vanilla, and Biscoff spread until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon or pipe the filling into the cups and smooth the tops.
- Warm the Biscoff spread until it is pourable and drizzle it on top of the cups.
- Add the cookie halves for garnish and sprinkle some reserved crumbs on top.
- Chill in the refrigerator for at least 4 hours before serving.
