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No-Bake Biscoff Cheesecake Cups Recipe

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4.4 from 62 reviews

These No-Bake Biscoff Cheesecake Cups are a deliciously creamy and indulgent dessert featuring a crunchy Lotus Biscoff biscuit base topped with a smooth, luscious cheesecake filling infused with biscoff spread. Perfect for a quick treat that requires no oven, these individual cups are beautifully garnished with extra biscoff spread and biscotti halves, making them irresistible and convenient for serving at any occasion.

Ingredients

Crumb Base

  • 30 Lotus Biscoff biscuits
  • 2 tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 oz heavy cream (2 cups)
  • 8 oz cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup biscoff spread
  • 1 teaspoon vanilla extract

Garnish

  • 1/2 cup biscoff spread
  • 8 Biscoff cookies, cut in half

Instructions

  1. Prepare the Crust: Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter until well combined. Press the mixture evenly into the base of individual serving cups to form the crust layer.
  2. Make the Cheesecake Filling: In a large bowl, whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese with powdered sugar, biscoff spread, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
  3. Assemble the Cups: Spoon or pipe the cheesecake filling over the prepared biscuit crust in each cup, smoothing the top evenly.
  4. Chill: Refrigerate the assembled cheesecake cups for at least 4 hours or until set and firm.
  5. Garnish and Serve: Before serving, warm the remaining biscoff spread slightly to soften and drizzle over the top of the cheesecake cups. Place biscoff cookie halves decoratively on top as garnish.

Notes

  • Allow the cream cheese to reach room temperature for a smoother cheesecake filling.
  • Use chilled heavy cream for better whipping volume and stability.
  • These cheesecake cups can be made a day ahead and stored covered in the refrigerator.
  • For a lighter option, substitute half the heavy cream with Greek yogurt, though it may slightly alter texture.
  • Ensure the biscoff spread used for drizzling is warmed gently to avoid burning or separating.

Find it online: https://justsosavory.com/no-bake-biscoff-cheesecake-cups-recipe/