No-Bake Biscoff Cheesecake Cups

This no-bake Biscoff cheesecake cup recipe transforms simple ingredients into an elegant dessert that looks impressive without any oven time. The combination of spiced cookie crust, creamy cheesecake filling, and melted cookie butter creates perfect harmony in every spoonful.

I first made these cups for a summer dinner party when it was too hot to turn on the oven, and they were such a hit that guests literally licked their glasses clean. Now they're my go-to impressive dessert when I need something foolproof but special.

Ingredients

• Lotus Biscoff biscuits The distinctive caramelized spice flavor is the star of this dessert, providing both the crust and garnish
• Unsalted butter Binds the cookie crumbs together for a sturdy base that holds its shape
• Heavy cream Creates the light, airy texture that makes this cheesecake irresistible
• Cream cheese Use full-fat Philadelphia for the best texture and flavor
• Powdered sugar Dissolves completely for a smooth filling without any graininess
• Biscoff cookie butter spread The secret ingredient that intensifies the flavor and creates the gorgeous top layer
• Vanilla extract Enhances all the other flavors while adding subtle depth

Step-by-Step Instructions

Create the cookie base

Process Biscoff cookies until they become fine crumbs, then mix thoroughly with melted butter until the mixture resembles wet sand. The texture should hold together when pressed between your fingers. Press firmly into serving glasses to create an even, compact layer.

Whip the cream

Begin with cold heavy cream and whip until stiff peaks form, about 3 minutes. The cream should stand straight up when you lift the beaters. Be careful not to overwhip or it will become grainy and butter-like.

Make the filling

Beat room temperature cream cheese until completely smooth before adding powdered sugar, Biscoff spread and vanilla. Room temperature cream cheese is essential to prevent lumps. Beat for a full 2 minutes until the mixture is silky and uniform in color.

Fold together

Gently incorporate the whipped cream into the cream cheese mixture using a rubber spatula with a cutting and folding motion. Maintain as much air as possible in the mixture for the lightest texture. Continue folding until no white streaks remain.

Pipe and layer

Transfer the filling to a piping bag for the cleanest presentation, then pipe generous swirls into each glass. For the topping, microwave the Biscoff spread in 15-second intervals, stirring between each until just pourable.

Garnish and chill

Add a halved cookie to each cup while the Biscoff topping is still warm so it adheres. Sprinkle with reserved crumbs for texture contrast. Refrigerate for at least 4 hours so the layers set properly.

Bookmark

The Biscoff cookie butter is what truly elevates this dessert from ordinary to extraordinary. I discovered this spread during a trip to Belgium, where these cookies originate, and became instantly obsessed. The caramelized, slightly spiced flavor reminds me of sitting in European cafés watching the world go by, which is precisely the feeling I try to recreate when serving these elegant little cups.

Make-Ahead Tips

These cheesecake cups actually improve with time as the flavors meld together. You can prepare them up to 48 hours before serving, making them perfect for entertaining. Cover each cup with plastic wrap, being careful not to disturb the topping. The cookie garnish is best added shortly before serving to maintain maximum crispness, though the cookies will soften slightly and develop a pleasant cake-like quality if added earlier.

Ingredient Substitutions

For a dairy-free version, coconut cream can replace the heavy cream and dairy-free cream cheese works surprisingly well. Vegan butter substitutes easily for regular butter in the crust. If you cannot find Biscoff cookies, graham crackers mixed with a teaspoon of cinnamon make a reasonable substitute for the crust, though you will lose some of the distinctive flavor. Speculoos or gingersnap cookies also work beautifully. When Biscoff spread is unavailable, try using Speculoos spread or even a mixture of peanut butter with brown sugar and cinnamon.

Serving Suggestions

These elegant cups need little accompaniment, but a few strategic additions can take them to another level. Serve with fresh berries on the side to cut through the richness. A small scoop of vanilla ice cream creates a delightful temperature contrast. For adults, these pair wonderfully with dessert wines like Sauternes or a good quality tawny port. Coffee or espresso makes the perfect beverage companion, as the slight bitterness complements the sweet caramelized notes in the dessert.

Recipe Q&A

→ Can I make these Biscoff Cheesecake Cups ahead of time?

Yes! These cups can be prepared up to 2 days in advance. Simply cover them with plastic wrap and keep refrigerated until ready to serve. The flavors actually develop nicely with time, making them an excellent make-ahead dessert option.

→ What can I substitute for Biscoff cookies if I can't find them?

Graham crackers or digestive biscuits make excellent substitutes for the crust. For a similar spiced flavor, consider using gingersnap cookies. You can replace the cookie butter with peanut butter, Nutella, or another spread of your choice.

→ Why is my cheesecake filling not setting properly?

The most common reason is under-whipping the heavy cream. Make sure to whip the cream to stiff peaks before folding it into the cream cheese mixture. Also, ensure you're allowing enough chilling time (minimum 4 hours) for the desserts to set completely.

→ Can I freeze these cheesecake cups?

Yes, these cups freeze well for up to 1 month. Freeze them without the cookie garnish (add that after thawing). To serve, thaw overnight in the refrigerator. The texture may change slightly but will still be delicious.

→ What size cups work best for this dessert?

Small dessert cups or glasses holding 6-8 ounces work perfectly. Clear glasses showcase the beautiful layers. You can also use ramekins, small mason jars, or wine glasses for an elegant presentation.

→ How can I make these cheesecake cups less sweet?

Reduce the powdered sugar to 1/3 cup instead of 1/2 cup. You can also use less cookie butter in the filling or topping. Balance the sweetness by adding a pinch of salt to the cream cheese mixture to enhance the flavor without additional sugar.