I love experimenting with flavors that feel playful yet refined. My no baking dessert recipes come alive with crushed Biscoff cookies, creamy cream cheese, and a swirl of Biscoff cookie spread. Blended with vanilla and whipped heavy cream, these cheesecake cups offer a delightful twist on cup snacks.

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I’m really excited to share my latest creation – no bake biscoff cheesecake cups. I stumbled upon this idea when I was craving a dessert that’s quick, fun and super flavorful without the hassle of turning on the oven.

I started by combining 3/4 cup crushed Biscoff cookies with 3 tablespoons of melted unsalted butter to make a crunchy base that really holds up. Then, I whipped together softened cream cheese with 1/2 cup of Biscoff cookie spread, 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract to create a smooth, decadent filling.

Topping it off, I gently folded in a half cup of whipped heavy cream for that light finish. Even a sprinkle of extra crushed Biscoff cookies adds an enjoyable twist.

I’ve tried this recipe at parties and on casual hangouts alike, and it never fails to impress. It’s one of those dessert cups recipes that looks fancy yet is easy enough for anyone to make at home.

Enjoy and happy indulging!

Why I Like this Recipe

I love making these no bake biscoff cheesecake cups because they’re simple but super delicious. First, i mix crushed biscoff cookies with melted butter to form a crust and press it into my serving cups. Then i beat together softened cream cheese, biscoff cookie spread, powdered sugar and vanilla until its smooth (i try really hard to beat out all the lumps). Next, i whip heavy cream until i get soft peaks – i gotta be careful not to overwhip it – and then fold it gently into the cream cheese mixture so that it stays nice and airy. Finally, i spoon the creamy filling on top of the crust and, if i feel like it, sprinkle extra crushed cookies over the top for a little crunch. I leave them in the fridge for at least 2 hours, so everything firms up and the flavors really meld together.

Here are a few reasons i like this recipe:
1. i love how crunchy and buttery the cookie crust is – it totally holds up against the smooth filling.
2. The creamy texture with a hint of tang from the cream cheese mixed with the sweet biscoff spread is just amazing.
3. It’s really easy to make, which is perfect on days when i don’t feel like spending hours in the kitchen.
4. The best part is that i can customize it with extra cookies on top if i want more crunch, making every bite a little adventure.

Ingredients

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Crushed Biscoff Cookies: Crunchy and sweet base that brings tasty carbs and a bit of fiber.
Unsalted Butter: Rich and creamy fat that helps bind all the flavors together.
Cream Cheese: Tangy, silky texture with protein and a touch of indulgence to every bite.
Biscoff Cookie Spread: Nutty and sweet spread that infuses the dessert with extra flavor.
Heavy Cream: Light whipped cream for an airy texture and a natural, rich finish.
Powdered Sugar: Fine sweet dust that balances the mix without overpowering it.
Vanilla Extract: Aromatic essence that nicely enhances the overall taste of the dessert.

Ingredient Quantities

3/4 cup crushed Biscoff cookies (about 150 grams)

3 tablespoons unsalted butter, melted (around 45 grams)

8 oz (225 grams) cream cheese, softened

1/2 cup Biscoff cookie spread (roughly 125 grams)

1/3 cup powdered sugar (about 40 grams)

1/2 teaspoon vanilla extract

1/2 cup heavy cream, whipped

Optional: extra crushed Biscoff cookies for garnish

How to Make this

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1. Mix the crushed Biscoff cookies with the melted butter in a bowl until they form a moist, sandy mixture. Then evenly press this into the bottom of your serving cups to create the crust.

2. In a separate bowl, beat the softened cream cheese with the Biscoff cookie spread, powdered sugar and vanilla extract until it’s smooth. Make sure there’s no lumps.

3. In another bowl, whip the heavy cream until soft peaks form – you dont want it to be overwhipped, just fluffy enough to fold in.

4. Gently fold the whipped cream into the cream cheese mixture, taking care to keep the airy texture.

5. Spoon the creamy filling onto the prepared cookie crusts in the cups, smoothing out the top with the back of a spoon.

6. If you like a bit of extra crunch, sprinkle some extra crushed Biscoff cookies on top for garnish.

7. Refrigerate the cheesecake cups for at least 2 hours before serving, so that everything firms up nicely and the flavors meld together. Enjoy!

Equipment Needed

1. Mixing bowl – you’ll need at least three bowls: one for the cookie crust mix, one for beating the cream cheese mixture, and one for whipping the heavy cream.
2. Electric mixer or manual whisk – necessary for beating the cream cheese blend smooth and for whipping the heavy cream to soft peaks.
3. Measuring cups and spoons – essential for accurately measuring ingredients like the crushed cookies, butter, cookie spread, powdered sugar and heavy cream.
4. Serving cups – these are what you’ll use to portion out the cheesecake cups.
5. Spatula or the back of a spoon – handy for folding the whipped cream into the cream cheese mix and smoothing the top of each cup.
6. Refrigerator – needed to chill the cheesecake cups for at least 2 hours and firm everything up.

FAQ

Q: How do I make the cookie crust?

A: Just mix the crushed Biscoff cookies with the melted butter until it looks evenly mixed and press it into your cups.

Q: Do I need to bake these cheesecake cups?

A: Nope, there's no baking here. Everything just needs to be chilled in the fridge to set.

Q: How long should I chill them?

A: Let them chill for at least one hour, so they firm up properly. Some folks even leave them for a bit longer.

Q: Can I use store-bought whipped cream instead of doing it myself?

A: Sure, you can, but freshly whipped cream usually gives a better texture and taste.

Q: How should I store leftovers?

A: Just keep them covered in the fridge. They should last about two days without losing their flavor.

No Bake Biscoff Cheesecake Cups Recipe Substitutions and Variations

Unsalted butter: You can use coconut oil (equal amount) or even margarine if you dont have butter handy
Cream cheese: Try using ricotta cheese instead, just blend it until smooth so it’s kinda like cream cheese
Biscoff cookie spread: If you dont have that, peanut butter spread works too, or even a chocolate hazelnut spread can be a cool twist
Powdered sugar: Instead of powdered sugar, you can pulse granulated sugar in a blender until it’s fine enough
Heavy cream: If you need a dairy free option, whipping coconut cream (chilled first) is a good substitute

Pro Tips

1. When mixing your cream cheese and cookie spread, make sure you smooth it out completely – lumps will mess up the texture so keep beating until its silky.
2. When whipping the heavy cream, watch it really close. Get soft peaks that just hold but dont go too far, cuz overwhipping can turn it into butter and then it’s a disaster.
3. Be generous but careful when pressing the crust mixture into your cups. Press it down evenly to get a firm base so your creamy layer doesn’t slide or crumble.
4. Let your cups chill in the fridge a little extra if you can. Waiting a bit longer than 2 hours really helps the flavors blend and the texture set perfectly.

No Bake Biscoff Cheesecake Cups Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

313

kcal

Equipment: 1. Mixing bowl – you’ll need at least three bowls: one for the cookie crust mix, one for beating the cream cheese mixture, and one for whipping the heavy cream.
2. Electric mixer or manual whisk – necessary for beating the cream cheese blend smooth and for whipping the heavy cream to soft peaks.
3. Measuring cups and spoons – essential for accurately measuring ingredients like the crushed cookies, butter, cookie spread, powdered sugar and heavy cream.
4. Serving cups – these are what you’ll use to portion out the cheesecake cups.
5. Spatula or the back of a spoon – handy for folding the whipped cream into the cream cheese mix and smoothing the top of each cup.
6. Refrigerator – needed to chill the cheesecake cups for at least 2 hours and firm everything up.

Ingredients

3/4 cup crushed Biscoff cookies (about 150 grams)
3 tablespoons unsalted butter, melted (around 45 grams)
8 oz (225 grams) cream cheese, softened
1/2 cup Biscoff cookie spread (roughly 125 grams)
1/3 cup powdered sugar (about 40 grams)
1/2 teaspoon vanilla extract
1/2 cup heavy cream, whipped
Optional: extra crushed Biscoff cookies for garnish

Directions

Mix the crushed Biscoff cookies with the melted butter in a bowl until they form a moist, sandy mixture. Then evenly press this into the bottom of your serving cups to create the crust.
In a separate bowl, beat the softened cream cheese with the Biscoff cookie spread, powdered sugar and vanilla extract until it's smooth. Make sure there’s no lumps.
In another bowl, whip the heavy cream until soft peaks form – you dont want it to be overwhipped, just fluffy enough to fold in.
Gently fold the whipped cream into the cream cheese mixture, taking care to keep the airy texture.
Spoon the creamy filling onto the prepared cookie crusts in the cups, smoothing out the top with the back of a spoon.
If you like a bit of extra crunch, sprinkle some extra crushed Biscoff cookies on top for garnish.
Refrigerate the cheesecake cups for at least 2 hours before serving, so that everything firms up nicely and the flavors meld together. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.