No-Bake Biscoff Cheesecake Cups

No-Bake Biscoff Cheesecake Cups are that effortless sweet treat I reach for when I want something rich and crowd-pleasing without turning on the oven. The first time I made these was for a family movie night and by the end several people wanted seconds. They come together quickly look beautiful served individually and the combination of spiced cookie butter with creamy cheesecake is just unmatched.

I love that this dessert wins over both adults and kids. My sister now requests them for every birthday get together and the leftovers (when there are any) taste even more flavorful after a night in the fridge.

Gather Your Ingredients

• Unsalted butter: melted for rich buttery crunch in the crust look for a butter with a golden color and sweet cream aroma
• Heavy cream: whipped for a fluffy cloud-like texture choose cream labeled heavy or whipping for best peaks
• Cream cheese: at room temperature gives tang and body smooth texture comes from softened not cold cheese
• Powdered sugar: dissolves easily for a smooth not gritty filling choose fine confectioners sugar
• Biscoff spread: delivers bold spiced cookie flavor use the original Lotus variety for best taste
• Vanilla extract: rounds out flavors always use pure vanilla for deeper aroma

How to Make It

Prepare the Cups:

Press about two to three tablespoons of crushed Lotus biscuits blended with melted butter firmly into the bottom of each dessert cup. Use the back of a spoon to compact the layer well so it holds together. Set cups aside while you work on the filling.

Whip the Heavy Cream:

In a chilled mixing bowl pour in the cold heavy cream. Using a mixer whip until stiff peaks form. This means when you lift the whisk straight up the cream stands tall without drooping. Set aside to use soon.

Mix the Cheesecake Base:

Combine cream cheese powdered sugar Biscoff spread and vanilla extract in a separate bowl. Beat with a hand mixer or stand mixer until creamy smooth and completely combined. Scrape down the bowl as needed to catch any unmixed spots for a perfectly uniform mixture.

Fold in the Whipped Cream:

Add the whipped cream into the cream cheese mixture. Gently fold together by hand using big slow motions. The goal is to keep as much air in the mixture as possible so it stays light and fluffy.

Fill the Cups:

Spoon or pipe the cheesecake filling on top of each biscuit crust layer in your cups. Try using a piping bag with a wide tip for precise and beautiful swirl layers.

Layer the Melted Biscoff:

Microwave half a cup of Biscoff spread until just pourable and smooth but not hot. Pour or spoon over each cheesecake layer to create a glossy rich topping. If you like add a halved Biscoff cookie and a sprinkle of reserved biscuit crumbs right on top.

Chill and Serve:

Place finished cups in the refrigerator for at least four hours or overnight. This firming time is essential for that perfect creamy yet sliceable texture. Serve the cups chilled straight from the fridge to experience the ideal bite.

There is something nostalgic about the spiced aroma of Biscoff spread in desserts—it always brings me back to visiting my grandmother in Belgium as a teen. She kept a tin of speculoos cookies near the kettle and now every spoon of this cheesecake takes me right back to those sunny afternoons.

Flavor Boosters

Store cheesecake cups covered in the refrigerator for up to three days. They stay just as creamy and delicious after a day or two. For special occasions I love assembling them the night before so the flavors blend and deepen. If you want to freeze them wrap tightly and transfer to the freezer for up to a month thawing overnight in the fridge before serving.

Serving Suggestions

These cheesecake cups look gorgeous topped with extra Biscoff crumbs a dusting of cinnamon or fresh whipped cream. For a seasonal spin try a layer of roasted apples or pears in autumn or a handful of fresh raspberries in summer. They pair well with hot coffee or an espresso for a simple brunch dessert too.

Creative Twists

Swap heavy cream for coconut cream for a dairy-free version but keep in mind the flavor will change slightly. Light cream cheese works well if you want to lighten the dessert a bit. For the crust any spiced biscuit can work but Biscoff delivers that classic result. Peanut butter or Nutella offers fun twists but will create a completely different flavor profile.

With every batch I see these cheesecake cups disappear in minutes at potlucks and gatherings. Serve them cold and savor the fusion of creamy tangy cheesecake and spiced cookie butter for a guaranteed crowd-pleaser.

Common Questions About This Recipe

→ Can I use a different cookie butter for these cups?

Yes, you may substitute Biscoff with another cookie butter like speculoos, but it will slightly alter the spiced, caramel flavor that Biscoff provides.

→ Do I need to bake the crust?

No baking is required. The crust sets simply by chilling in the refrigerator thanks to the melted butter binding the crumbs.

→ How long should the cheesecake cups chill before serving?

Allow at least 4 hours of refrigeration, or overnight for best firmness and flavor development.

→ Can I prepare these cheesecake cups ahead of time?

Absolutely. Prepare the cups a day in advance and keep covered until ready to serve for optimal convenience and texture.

→ What toppings go well with these cups?

Garnish with extra Biscoff spread, halved cookies, berry compote, or a drizzle of melted chocolate for added flavor and visual appeal.