No-Bake Biscoff Cheesecake Cups
No-Bake Biscoff Cheesecake Cups
Ingredients
For the Cheesecake Filling
- 24 ounces cream cheese, softened, at room temperature
- 1 cup Biscoff cookie butter
- 1 pint heavy cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Crust and Garnish
- 18 Biscoff cookies
- 2 tablespoons Biscoff cookie butter, melted, for drizzling
Instructions
- 1
In a large bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 2
Add 1 cup of Biscoff cookie butter to the cream cheese and continue beating on medium speed until well combined and smooth, about 2 minutes. Set aside.
⏱️ 2 min
- 3
In a separate clean bowl of the stand mixer fitted with the whisk attachment, whip the chilled heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min
- 4
Gently fold the whipped cream into the Biscoff cream cheese mixture using a rubber spatula until just combined. Be careful not to deflate the whipped cream.
⏱️ 3 min
- 5
Place 12 Biscoff cookies into a large Ziploc bag and crush them into fine crumbs using a rolling pin or the bottom of a heavy pan. Reserve 6 whole Biscoff cookies for garnish.
⏱️ 4 min
- 6
Divide half of the crushed Biscoff cookie crumbs evenly among 4 individual serving cups, pressing them gently to form a base layer.
⏱️ 2 min
- 7
Spoon or pipe (using a piping bag with a large round tip) about half of the cheesecake mixture over the cookie crumb base in each cup, smoothing the top.
⏱️ 4 min
- 8
Sprinkle the remaining crushed Biscoff cookie crumbs evenly over the cheesecake layer in each cup.
⏱️ 1 min
- 9
Spoon or pipe the remaining cheesecake mixture over the second cookie layer in each cup, filling them almost to the top.
⏱️ 3 min
- 10
Cover the cheesecake cups with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow them to set.
⏱️ 120 min
- 11
Just before serving, melt 2 tablespoons of Biscoff cookie butter in the microwave for 15-30 seconds until pourable. Drizzle the melted Biscoff cookie butter over the top of each cheesecake cup.
⏱️ 1 min
- 12
Garnish each cup with a whole Biscoff cookie.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Biscoff Cheesecake Cups
Ingredients
For the Cheesecake Filling
- 24 ounces cream cheese, softened, at room temperature
- 1 cup Biscoff cookie butter
- 1 pint heavy cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Crust and Garnish
- 18 Biscoff cookies
- 2 tablespoons Biscoff cookie butter, melted, for drizzling
Instructions
- 1
In a large bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 2
Add 1 cup of Biscoff cookie butter to the cream cheese and continue beating on medium speed until well combined and smooth, about 2 minutes. Set aside.
⏱️ 2 min - 3
In a separate clean bowl of the stand mixer fitted with the whisk attachment, whip the chilled heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min - 4
Gently fold the whipped cream into the Biscoff cream cheese mixture using a rubber spatula until just combined. Be careful not to deflate the whipped cream.
⏱️ 3 min - 5
Place 12 Biscoff cookies into a large Ziploc bag and crush them into fine crumbs using a rolling pin or the bottom of a heavy pan. Reserve 6 whole Biscoff cookies for garnish.
⏱️ 4 min - 6
Divide half of the crushed Biscoff cookie crumbs evenly among 4 individual serving cups, pressing them gently to form a base layer.
⏱️ 2 min - 7
Spoon or pipe (using a piping bag with a large round tip) about half of the cheesecake mixture over the cookie crumb base in each cup, smoothing the top.
⏱️ 4 min - 8
Sprinkle the remaining crushed Biscoff cookie crumbs evenly over the cheesecake layer in each cup.
⏱️ 1 min - 9
Spoon or pipe the remaining cheesecake mixture over the second cookie layer in each cup, filling them almost to the top.
⏱️ 3 min - 10
Cover the cheesecake cups with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow them to set.
⏱️ 120 min - 11
Just before serving, melt 2 tablespoons of Biscoff cookie butter in the microwave for 15-30 seconds until pourable. Drizzle the melted Biscoff cookie butter over the top of each cheesecake cup.
⏱️ 1 min - 12
Garnish each cup with a whole Biscoff cookie.
⏱️ 1 min