Name: Creamy Biscoff Cheesecake Cups
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Fusion
Ingredients: 1 1/2 cups Biscoff cookies (crushed); 5 tbsp unsalted butter (melted); 12 oz cream cheese (room temperature); 1/2 cup powdered sugar; 1 tsp vanilla extract; 3/4 cup heavy whipping cream (cold); 1/2 cup Biscoff spread (melted slightly for pouring); Whipped cream (optional, for garnish); Extra Biscoff cookies or crumbles (for garnish)

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Creamy Biscoff Cheesecake Cups are indulgent, no-bake desserts layered with a spiced Biscoff cookie crust, smooth cheesecake filling, and a luscious Biscoff spread topping. Served in individual cups, they’re perfect for parties, entertaining, or satisfying a personal dessert craving.

Why You’ll Love This Recipe

These cheesecake cups bring together the irresistible flavor of Biscoff cookies with creamy, tangy cheesecake in a compact, elegant format. No oven required, quick to prepare, and beautifully layered—they’re ideal for any occasion and easy to make ahead.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

Biscoff cookies (crushed)
Unsalted butter (melted)

For the cheesecake filling:

Cream cheese (room temperature)
Powdered sugar
Vanilla extract
Heavy whipping cream (cold)

For the topping:

Biscoff spread (melted slightly for pouring)
Whipped cream (optional)
Extra Biscoff cookie for garnish

Directions

Mix crushed Biscoff cookies with melted butter and press into the base of dessert cups.
In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, and mix until fully combined.
In a separate bowl, whip the cold cream until stiff peaks form. Fold into the cream cheese mixture gently.
Spoon or pipe the cheesecake filling over the cookie crust in each cup.
Spoon melted Biscoff spread over the top.
Garnish with whipped cream and a whole Biscoff cookie or crumbles.
Chill for at least 1–2 hours before serving.

Servings and Timing

Servings: 6–8 cups
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes

Variations

Add a swirl of Nutella or caramel sauce for a fusion flavor.
Use mascarpone for a lighter, Italian-inspired variation.
Layer with sliced bananas or strawberries for a fruit contrast.
Make it vegan using plant-based cream cheese and whipped topping.

Storage/Reheating

Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Not applicable—serve chilled.

FAQs

Can I make these ahead of time?

Yes, prepare and refrigerate up to 24 hours in advance.

Can I use store-bought whipped topping?

Yes, store-bought or homemade whipped cream both work well.

Do I need to bake the crust?

No, the butter holds it together after chilling.

Can I freeze these cheesecake cups?

Yes, freeze before adding the topping and thaw in the fridge before serving.

Can I use another type of cookie?

Graham crackers or digestive biscuits are good substitutes, but Biscoff gives the signature flavor.

How do I melt the Biscoff spread?

Microwave it for 15–20 seconds to make it pourable.

Can I make it sugar-free?

Use sugar-free cookies and sweeteners, but the texture and taste will vary.

How long do they need to chill?

At least 1–2 hours, but overnight is ideal for best texture.

Are these suitable for kids?

Yes, they’re sweet, spiced, and portioned just right for little hands.

Can I use this as a full cheesecake?

Yes, just press the crust into a springform pan and spread the filling and topping accordingly.

Conclusion

Creamy Biscoff Cheesecake Cups are a dream dessert—rich, spiced, smooth, and easy to prepare. With no baking involved, they’re a foolproof way to impress guests or satisfy your sweet tooth with the cozy flavor of Biscoff cookies.

Creamy Biscoff Cheesecake Cups

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Creamy Biscoff Cheesecake Cups are indulgent no-bake treats featuring layers of Biscoff cookie crust, creamy cheesecake filling, and a smooth Biscoff topping—perfect for entertaining or a personal dessert fix.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes
Yield: 6–8 cups 1x
Category: Dessert
Method: No-Bake
Cuisine: Fusion
Diet: Vegetarian

Instructions

Mix crushed Biscoff cookies with melted butter until evenly coated.
Press the mixture into the base of dessert cups to form the crust layer.
In a mixing bowl, beat the cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract; mix until fully incorporated.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Spoon or pipe the cheesecake filling over the crust layer in each cup.
Drizzle melted Biscoff spread over the top of each cup.
Garnish with whipped cream and a whole or crumbled Biscoff cookie, if desired.
Chill for at least 1–2 hours or until set before serving.