No-Bake Biscoff Cheesecake Cups
No-Bake Biscoff Cheesecake Cups
Ingredients
For the Crust
- 8 3/4 ounces Biscoff cookies
- 1/2 cup butter, melted
For the Cream Cheese Filling
- 17 5/8 ounces all-purpose cream, chilled
- 17 5/8 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons Biscoff spread, smooth
For the Topping
- 1/2 cup Biscoff spread, smooth, as needed
Instructions
- 1
Place the Biscoff cookies into a food processor and blend until finely crushed. Transfer the crushed cookies to a medium bowl, add the melted butter, and mix thoroughly until the crumbs are evenly coated.
⏱️ 5 min
- 2
Distribute the Biscoff cookie mixture evenly among four 150ml (approximately 5 fluid ounces) dessert cups, pressing it down firmly to form the base layer. Place the cups in the refrigerator to chill and set the crust for at least 30 minutes.
⏱️ 5 min
- 3
In a separate large bowl, whip the chilled all-purpose cream until stiff peaks form. Set aside.
⏱️ 5 min
- 4
In another large bowl, combine the room temperature cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and well combined, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 5
Add 3 tablespoons of Biscoff spread to the cream cheese mixture and mix again until fully incorporated and the mixture is a light beige color.
⏱️ 3 min
- 6
Gently fold the whipped cream into the Biscoff cream cheese mixture until just combined, being careful not to deflate the whipped cream.
⏱️ 3 min
- 7
Pipe or spoon the cream cheese filling over the chilled Biscoff crust in each cup, filling most of the remaining space. Smooth the top with a spoon or small offset spatula. Return the cups to the refrigerator to chill for at least 1 hour to allow the filling to set.
⏱️ 4 min
- 8
While the filling is chilling, prepare the Biscoff topping. Place a jar or a heat-safe bowl with the Biscoff spread into a bowl of hot water for about 10-15 minutes to gently melt and thin it, making it easier to pour. Stir occasionally.
⏱️ 5 min
- 9
Once the cream cheese layer is set, carefully pour a layer of the melted Biscoff spread over the top of each cup. You may need to gently tilt the cups to evenly coat the top.
⏱️ 2 min
- 10
Cover the dessert cups with lids or plastic wrap and chill them in the refrigerator for at least 2 hours, or preferably overnight, until the topping is fully set and the cheesecake is firm.
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Biscoff Cheesecake Cups
Ingredients
For the Crust
- 8 3/4 ounces Biscoff cookies
- 1/2 cup butter, melted
For the Cream Cheese Filling
- 17 5/8 ounces all-purpose cream, chilled
- 17 5/8 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons Biscoff spread, smooth
For the Topping
- 1/2 cup Biscoff spread, smooth, as needed
Instructions
- 1
Place the Biscoff cookies into a food processor and blend until finely crushed. Transfer the crushed cookies to a medium bowl, add the melted butter, and mix thoroughly until the crumbs are evenly coated.
⏱️ 5 min - 2
Distribute the Biscoff cookie mixture evenly among four 150ml (approximately 5 fluid ounces) dessert cups, pressing it down firmly to form the base layer. Place the cups in the refrigerator to chill and set the crust for at least 30 minutes.
⏱️ 5 min - 3
In a separate large bowl, whip the chilled all-purpose cream until stiff peaks form. Set aside.
⏱️ 5 min - 4
In another large bowl, combine the room temperature cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and well combined, scraping down the sides of the bowl as needed.
⏱️ 5 min - 5
Add 3 tablespoons of Biscoff spread to the cream cheese mixture and mix again until fully incorporated and the mixture is a light beige color.
⏱️ 3 min - 6
Gently fold the whipped cream into the Biscoff cream cheese mixture until just combined, being careful not to deflate the whipped cream.
⏱️ 3 min - 7
Pipe or spoon the cream cheese filling over the chilled Biscoff crust in each cup, filling most of the remaining space. Smooth the top with a spoon or small offset spatula. Return the cups to the refrigerator to chill for at least 1 hour to allow the filling to set.
⏱️ 4 min - 8
While the filling is chilling, prepare the Biscoff topping. Place a jar or a heat-safe bowl with the Biscoff spread into a bowl of hot water for about 10-15 minutes to gently melt and thin it, making it easier to pour. Stir occasionally.
⏱️ 5 min - 9
Once the cream cheese layer is set, carefully pour a layer of the melted Biscoff spread over the top of each cup. You may need to gently tilt the cups to evenly coat the top.
⏱️ 2 min - 10
Cover the dessert cups with lids or plastic wrap and chill them in the refrigerator for at least 2 hours, or preferably overnight, until the topping is fully set and the cheesecake is firm.