Biscoff Cheesecake Cups (Print Version)
Indulge in layers of buttery Biscoff crust, silky whipped cheesecake, and luscious cookie butter swirl in charming individual cups.
# Ingredients:
→ Base
01 -
30 Lotus Biscoff biscuits
02 -
2 tablespoons unsalted butter, melted
→ Filling
03 -
16 oz (2 cups) heavy cream
04 -
8 oz cream cheese, at room temperature
05 -
½ cup powdered sugar
06 -
½ cup Biscoff (cookie butter) spread, plus extra for topping
07 -
1 teaspoon vanilla extract
→ Garnish
08 -
Halved Biscoff cookies
09 -
Reserved cookie crumbs
# Steps:
01 -
Crush Biscoff biscuits into fine crumbs using a food processor or rolling pin. Mix crumb mixture with melted butter, reserving a few tablespoons for decoration.
02 -
Press about 2–3 tablespoons of the crust mixture into the bottom of each dessert cup or glass. Set aside.
03 -
Whip heavy cream in a bowl until stiff peaks form.
04 -
In another bowl, beat together cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Gently fold in the whipped cream until fully incorporated.
05 -
Transfer the cheesecake filling into a piping bag and pipe into each prepared cup.
06 -
Melt about ½ cup of Biscoff spread in the microwave until pourable. Layer melted spread over the cheesecake filling in each cup. Top with halved cookies and sprinkle with reserved crumbs.
07 -
Refrigerate for at least 4 hours (or overnight) until set. Serve chilled.
# Notes:
01 -
These no-bake cheesecake cups can be prepared a day in advance for convenience.
02 -
For a smoother pour, heat the Biscoff spread in 15-second intervals, stirring between each.