Easy No-Bake Biscoff Cheesecake Cups Recipe
Easy No-Bake Biscoff Cheesecake Cups. Creamy Biscoff cheesecake filling in a crunchy Biscoff crust. No oven required. The perfect make-ahead dessert for any occasion. After making these many times, I’ve discovered the trick to keeping them creamy and not too sweet. The result is a light, fresh, and irresistible dessert that’s better than takeout. If you love recipes like this, you’ll also enjoy Easy Zuppa Toscana Casserole Recipe and Classic Homemade Green Bean Casserole Recipe.
Why This Easy No-Bake Biscoff Cheesecake Cups Recipe Is Pure Comfort
- Light and fresh Biscoff flavor
- No oven required, perfect for summer
- Make-ahead friendly for stress-free entertaining
- Creamy cheesecake filling with a crunchy Biscoff crust
What You'll Need for Easy No-Bake Biscoff Cheesecake Cups Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 package (8 oz) cream cheese, softened
- 1/2 cup Biscoff spread
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 12 Biscoff cookies, finely crushed
- 1/4 teaspoon salt
- 1/2 cup powdered sugar, for dusting
- Optional: Biscoff cookies, crumbled
- Optional: Whipped cream
📝 Ingredient Notes
- Biscoff spread: Also known as Lotus Biscoff or Speculoos spread.
🛒 Tools & Equipment I Recommend
- Food processor — Easily crushes Biscoff cookies for the crust. → See on Amazon
- Stand mixer — Ensures a smooth, creamy cheesecake filling. → See on Amazon
How to Make Easy No-Bake Biscoff Cheesecake Cups Recipe
- Step 1: In a large bowl, beat cream cheese, Biscoff spread, sugar, and vanilla extract until smooth and creamy.
- Step 2: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture until no streaks remain.
- Step 3: Press half of the crushed Biscoff cookies into the bottom of 12 muffin cups. Spoon the cheesecake mixture evenly into the cups, dividing it among them. Top with the remaining crushed cookies.
- Step 4: Cover and refrigerate for at least 2 hours or overnight. Dust with powdered sugar before serving.
Cook's Tips for Perfect Easy No-Bake Biscoff Cheesecake Cups Recipe
- : For a lighter dessert, substitute Greek yogurt for some of the cream cheese.
- Common mistake and fix: If your cheesecake mixture is too thick to fold in the whipped cream, add a tablespoon or two of milk to loosen it up.
- : To make these ahead of time, prepare the cheesecake cups and store them in the freezer. Thaw in the refrigerator for a few hours before serving.
Storing & Reheating Easy No-Bake Biscoff Cheesecake Cups Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days. Make-ahead tip: Yes, prepare up to 2 days ahead and store in the refrigerator.
Freezing Easy No-Bake Biscoff Cheesecake Cups Recipe
Freeze for up to 2 months. Thaw in the refrigerator before serving.
Recipe Notes
- Chef tip: For a fun twist, add a spoonful of Biscoff spread swirled into the cheesecake mixture before folding in the whipped cream.
- Best substitution: You can substitute graham cracker crumbs for the Biscoff cookies in the crust, but the Biscoff flavor will be less prominent.
- Make-ahead: These cheesecake cups can be made up to 2 days ahead. Store in the refrigerator until ready to serve.
- Scaling: This recipe can be doubled to make 24 cheesecake cups.
- Troubleshooting: If your cheesecake mixture is too thick to fold in the whipped cream, add a tablespoon or two of milk to loosen it up.
Want to level up this recipe?
Muffin tin — Perfect for making individual-sized cheesecake cups. → Check price on Amazon
Easy No-Bake Biscoff Cheesecake Cups Recipe
Ingredients
Main Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/2 cup Biscoff spread
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 12 Biscoff cookies, finely crushed
Seasonings
- 1/4 teaspoon salt
- 1/2 cup powdered sugar, for dusting
Optional Toppings
- Biscoff cookies, crumbled
- Whipped cream
Instructions
- Step 1: In a large bowl, beat cream cheese, Biscoff spread, sugar, and vanilla extract until smooth and creamy.
- Step 2: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture until no streaks remain.
- Step 3: Press half of the crushed Biscoff cookies into the bottom of 12 muffin cups. Spoon the cheesecake mixture evenly into the cups, dividing it among them. Top with the remaining crushed cookies.
- Step 4: Cover and refrigerate for at least 2 hours or overnight. Dust with powdered sugar before serving.
Notes
- Chef tip: For a fun twist, add a spoonful of Biscoff spread swirled into the cheesecake mixture before folding in the whipped cream.
- Best substitution: You can substitute graham cracker crumbs for the Biscoff cookies in the crust, but the Biscoff flavor will be less prominent.
- Make-ahead: These cheesecake cups can be made up to 2 days ahead. Store in the refrigerator until ready to serve.
- Scaling: This recipe can be doubled to make 24 cheesecake cups.
- Troubleshooting: If your cheesecake mixture is too thick to fold in the whipped cream, add a tablespoon or two of milk to loosen it up.
Storage
- Fridge: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the refrigerator before serving.
- Make ahead: Yes, prepare up to 2 days ahead and store in the refrigerator.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 18g
- Carbs: 18g
- Fiber: 1g
- Sugar: 12g
- Sodium: 120mg
- Cholesterol: 60mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Biscoff Cheesecake Cups Recipe FAQs
Yes, you can make these up to 2 days ahead. Store in the refrigerator until ready to serve.
If your cheesecake mixture is too thick to fold in the whipped cream, add a tablespoon or two of milk to loosen it up.
Yes, you can freeze these for up to 2 months. Thaw in the refrigerator before serving.
Yes, you can use a mini muffin tin to make bite-sized cheesecake cups, or a 9-inch springform pan to make a large cheesecake.
The easiest way to crush Biscoff cookies is to place them in a resealable plastic bag and roll over them with a rolling pin until they reach your desired consistency.
A Warm Final Note
I can’t wait for you to try Easy No-Bake Biscoff Cheesecake Cups Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
