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Cozy No-Bake Biscoff Cheesecake Cups – Easy 15-Minute Dessert

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These no-bake Biscoff cheesecake cups come together in just 15 minutes with simple pantry ingredients. Creamy, spiced, and layered with crunchy cookie crumbs, they’re the perfect last-minute dessert for any gathering.

Ingredients

Scale
  • 8 oz (226g) full-fat cream cheese, softened
  • 1/2 cup (120ml) heavy cream, cold
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup (60g) Biscoff spread (cookie butter), melted
  • 1 1/2 cups (about 15 cookies) Biscoff cookies, crushed into crumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1/4 cup (60g) Biscoff spread, warmed (for topping)
  • Whipped cream (optional, for topping)
  • Crushed Biscoff cookies (optional, for topping)

Instructions

  1. Make the cookie crust: Place the Biscoff cookies in a food processor and pulse until fine crumbs. Transfer to a small bowl, add melted butter, and stir until every crumb is coated. The mixture should look like wet sand.
  2. Divide the crust among 4-6 cups (about 2 tablespoons each). Press firmly into the bottom using the back of a spoon or a small glass. Place cups in the fridge to set.
  3. Whip the cream: In a medium bowl, beat cold heavy cream with an electric mixer on medium-high until stiff peaks form (about 2-3 minutes). Set aside.
  4. Make the cream cheese base: In a separate large bowl, beat softened cream cheese, sugar, and vanilla until smooth and creamy. Add melted Biscoff spread and beat until uniform and fluffy.
  5. Fold the whipped cream into the cream cheese mixture: Add one-third of the whipped cream and fold gently with a spatula. Add the remaining whipped cream and fold until no white streaks remain. Be careful not to overmix.
  6. Layer the cups: Remove cups from fridge. Spoon or pipe a layer of cheesecake filling over the crust (halfway). Sprinkle a thin layer of crushed cookies. Add another layer of filling almost to the top.
  7. Chill: Refrigerate cups uncovered for at least 2 hours (4 hours or overnight is best) until the filling is firm.
  8. Add topping: Just before serving, warm the remaining Biscoff spread in a microwave for 10-15 seconds until pourable. Drizzle over each cup. Add whipped cream and crushed cookies if desired. Serve immediately.

Notes

Soft cream cheese is crucial for a smooth filling. Let it sit at room temperature for 30 minutes before starting. Chill time is non-negotiable for proper texture. Warm the Biscoff drizzle gently in 10-second bursts to avoid seizing.

Nutrition

Keywords: no-bake cheesecake, Biscoff dessert, easy dessert, 15-minute dessert, cheesecake cups, cookie butter dessert

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