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No-Bake Biscoff Cheesecake Cups That'll Make You Famous

These No-Bake Biscoff Cheesecake Cups deliver all the flavor and texture of a bakery-style cheesecake in individual portions—no oven required! The creamy, spiced Biscoff filling layered over a buttery cookie crust makes this one of the most irresistible Biscoff desserts you'll ever try.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 cups
Course: Biscoff, Cheesecake, Dessert, No-Bake
Cuisine: American, European
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 30 Lotus Biscoff cookies finely crushed
  • 2 tablespoons unsalted butter melted
For the Cheesecake Filling:
  • 2 cups 16 oz heavy cream, chilled
  • 8 oz cream cheese softened
  • ½ cup powdered sugar sifted
  • ½ cup Biscoff spread
  • 1 teaspoon pure vanilla extract
For the Topping:
  • ½ cup Biscoff spread melted for drizzling
  • 8 Biscoff cookies halved (for garnish)

Method
 

  1. Prepare the Crust: Crush the Biscoff cookies into fine crumbs and mix with melted butter until evenly moistened. Press 2–3 tablespoons into the base of each dessert cup to form the crust.
  2. Whip the Cream: In a chilled bowl, whip heavy cream until stiff peaks form (3–4 minutes). Set aside.
  3. Make the Cheesecake Base: In a separate bowl, beat cream cheese, powdered sugar, vanilla, and Biscoff spread until smooth and creamy.
  4. Combine: Gently fold whipped cream into the Biscoff-cream cheese mixture until fully incorporated and airy.
  5. Assemble the Cups: Spoon or pipe the cheesecake mixture over the crusts, filling each cup about ¾ full. Smooth the tops.
  6. Decorate: Warm the remaining Biscoff spread until pourable and drizzle over the cups. Top with halved cookies or extra crumbs.
  7. Chill: Refrigerate for at least 4 hours, or overnight for best texture.

Notes

For a lighter option, replace half the heavy cream with Greek yogurt or use light cream cheese. These cups keep for up to 4 days refrigerated but are best enjoyed within 48 hours for maximum freshness.