Biscoff No-Bake Cheesecake Cups
These Biscoff No-Bake Cheesecake Cups are creamy, crunchy, and full of caramelized cookie flavor. No oven needed—perfect for any occasion!
Servings: 6 servings
Ingredients
- 1 cup Biscoff cookies crushed
- 4 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup Biscoff spread
- Extra Biscoff cookies for topping
Instructions
- Crush 1 cup of Biscoff cookies into fine crumbs using a food processor or rolling pin. Mix crumbs with 4 tablespoons melted unsalted butter until coated. Press mixture firmly into bottom of serving cups to form crust.
- Beat 16 ounces softened cream cheese until smooth. Gradually add 1 cup powdered sugar and 1 teaspoon vanilla extract, mixing until silky. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture.
- Warm 1/2 cup Biscoff spread for about 15 seconds in microwave. Fold half into the cheesecake filling, reserving the rest for topping.
- Layer or spoon cheesecake filling over crust in cups. Smooth top and add dollops or swirls of reserved Biscoff spread. Use toothpick to create marbled effect.
- Refrigerate cheesecake cups at least 4 hours or overnight to set. Just before serving, garnish with extra crushed Biscoff cookies or a cookie piece.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Individual serving cups
- Food processor
- Rolling Pin
Notes
- Prepare these cheesecake cups up to 2 days ahead for convenience.
- Store covered in refrigerator to maintain freshness and crust crispness.
- Consume within 3-4 days for best texture and flavor.
- Freeze tightly wrapped and thaw overnight in fridge if needed; texture may soften slightly.
- Substitute Biscoff cookies with graham crackers or other spiced cookies for variation.
