No-Bake Biscoff Cheesecake Cups (Recipe for Printing)
Easy September dessert with Biscoff spread, cream cheese, and spiced cookie base. Features no oven time, travel-friendly layers, and crowd-pleasing creamy texture. Save & click.
# What You Need:
→ Base Layer
01 -
Crushed Biscoff cookies
02 -
2 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
16 ounces heavy cream
04 -
8 ounces cream cheese, at room temperature
05 -
1/2 cup powdered sugar
06 -
1/2 cup Biscoff cookie butter spread, plus extra for topping
07 -
1 teaspoon vanilla extract
→ Topping
08 -
Additional Biscoff cookie butter spread, melted
09 -
Halved Biscoff cookies
10 -
Reserved Biscoff cookie crumbs
# How to Make It:
01 -
Combine crushed Biscoff cookies with melted unsalted butter until evenly moistened. Press 2 to 3 tablespoons of the mixture into the bottom of each serving cup or glass to form a compact layer.
02 -
In a mixing bowl, whip heavy cream with an electric mixer until stiff peaks form. Set aside.
03 -
In a separate bowl, beat softened cream cheese, powdered sugar, Biscoff cookie butter spread, and vanilla extract until smooth and creamy.
04 -
Gently fold the whipped heavy cream into the cream cheese mixture until fully combined, forming a light and airy filling.
05 -
Transfer the cheesecake filling to a piping bag. Pipe an even layer over the prepared base in each dessert cup.
06 -
Melt approximately 1/2 cup Biscoff cookie butter spread in the microwave until pourable. Spread a layer over the cheesecake filling in each cup. Garnish with halved Biscoff cookies and a sprinkle of reserved cookie crumbs.
07 -
Refrigerate the assembled cups for at least 4 hours or overnight to allow the filling to set completely. Serve chilled.
# Extra Tips:
01 -
For a fruit twist, layer fresh berry compote between the crust and cheesecake filling. Chocolate shavings or a drizzle of melted chocolate create added richness. Assemble in advance for convenient entertaining; the cups transport well and maintain structure.