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No-Bake Biscoff Cheesecake Cups Recipe

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4.1 from 14 reviews

  • Author: Sara
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

These No-Bake Biscoff Cheesecake Cups combine the rich, caramelized flavor of Biscoff cookies and spread with a creamy, fluffy cheesecake filling. Perfectly portioned in individual cups, this easy dessert requires no oven and is ready to enjoy after a few hours of chilling. It’s an indulgent treat with a crunchy crumb base, luscious filling, and optional whipped cream topping with cookie garnish.

Ingredients

Base

  • 10 Biscoff cookies

Filling

  • 8 oz full-fat cream cheese (room temperature)
  • ½ cup Biscoff spread
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • ⅓ cup heavy cream (chilled)

Topping and Garnish (optional)

  • ¾ cup heavy cream (chilled)
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • 3 tbsp Biscoff spread
  • 4 Biscoff cookies (for garnish)

Instructions

  1. Prepare the Base: Crush the Biscoff cookies into fine crumbs using a food processor or by sealing them in a zip-top bag and rolling with a rolling pin.
  2. Divide the Crumbs: Evenly distribute the cookie crumbs into 4 glasses (about 1 cup or 250 ml each), using roughly 3 tablespoons per glass. Lightly shake the glasses to level the crumbs for an even base layer.
  3. Make the Filling: In a medium bowl, beat the cream cheese until fluffy. Add the Biscoff spread, powdered sugar, and vanilla extract and mix until smooth and lump-free, resulting in a thick, glossy mixture.
  4. Whip the Cream: In a separate bowl, whip ⅓ cup chilled heavy cream to medium-stiff peaks. Gently fold the whipped cream into the Biscoff-cream cheese mixture until fully combined and airy.
  5. Assemble Cheesecake Cups: Spoon or pipe the filling over the crumb base, filling each glass about three-quarters full. Shake the glasses gently to level the filling.
  6. Chill: Cover the glasses with cling film and refrigerate for at least 2 hours, allowing the cheesecake to set properly.
  7. Prepare the Topping (Optional): Beat ¾ cup chilled heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form. Pipe the whipped cream over the chilled cheesecake cups.
  8. Warm Biscoff Spread: Microwave the Biscoff spread for 5–10 seconds until just pourable but still thick and glossy.
  9. Garnish: Drizzle the warmed Biscoff spread over the whipped cream topping. Crush 2 cookies and sprinkle over for texture, then place half a cookie on top of each glass.
  10. Serve: Serve the cheesecake cups chilled and enjoy their creamy, crunchy, and sweet flavors.

Notes

  • This recipe requires chilling time of at least 2 hours to allow the cheesecake cups to set properly.
  • For best results, use full-fat cream cheese and heavy cream.
  • You can prepare these cups a day ahead and keep them refrigerated until serving.
  • The topping is optional, but it adds a lovely creamy contrast and decorative finish.
  • Use a piping bag to neatly layer the filling and whipped cream topping for a more elegant presentation.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/no-bake-biscoff-cheesecake-cups-recipe/