Go Back

No-Bake Biscoff Cheesecake Cups

A creamy and delicious dessert featuring velvety cheesecake filling layered atop a crunchy Biscoff cookie base, all in a convenient cup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 4 cups
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 oz cream cheese, softened Ensure it is at room temperature for easy mixing.
  • 1 cup heavy whipping cream Whipped until stiff peaks form.
  • 1/2 cup powdered sugar
  • 1 cup Biscoff spread Adds flavor to the cheesecake filling.
Topping Ingredients
  • as needed pieces Biscoff cookies, crushed for topping Use additional for layering if desired.

Method
 

Preparation
  1. Take cream cheese out of the refrigerator to soften.
  2. Whip the heavy whipping cream in a mixing bowl until stiff peaks form, approximately 3-5 minutes.
Mixing the Filling
  1. In another bowl, combine softened cream cheese and powdered sugar. Beat until smooth and creamy.
  2. Gently fold in the Biscoff spread until fully blended.
  3. Carefully fold the whipped cream into the Biscoff and cream cheese mixture, ensuring not to deflate the whipped cream.
Assembly
  1. Layer crushed Biscoff cookies at the bottom of the cups.
  2. Scoop the cheesecake mixture into the cups, creating layers as preferred.
Chilling
  1. Cover and chill the cups in the refrigerator for at least 3-4 hours, or overnight for the best flavor.
Serving
  1. Sprinkle more crushed Biscoff cookies on top just before serving.

Notes

Store in the refrigerator for up to 3-4 days. For longer storage, freeze for up to a month. Thaw overnight in the refrigerator before serving. Avoid reheating.