Description
Indulge in these No-Bake Biscoff Cheesecake Cups, a creamy and crunchy dessert that requires no oven! With layers of buttery Biscoff biscuit crumbs and a smooth cheesecake filling infused with caramelized cookie flavor, this treat is perfect for any occasion. Quick to make and absolutely irresistible!
Ingredients
Crumb Base:
- 30 Lotus Biscoff biscuits, crushed
- 2 tbsp 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 tsp vanilla extract
Instructions
- Prepare the Biscoff Crumb Base:
- Crush the Biscoff biscuits in a food processor until fine.
- Mix in melted butter until well combined.
- Spoon the crumb mixture evenly into the bottom of serving cups, pressing lightly.
- Place in the fridge while preparing the filling.
- Make the Cheesecake Filling:
- Beat the cream cheese in a mixing bowl until smooth.
- Add powdered sugar, Biscoff spread, and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fluffy.
- Assemble the Cheesecake Cups:
- Spoon or pipe the cheesecake filling over the chilled Biscoff crumb base.
- Smooth the tops with a spatula.
- Chill & Serve:
- Refrigerate for at least 2 hours (or overnight for best results).
- Garnish with extra Biscoff crumbs or a drizzle of melted Biscoff spread before serving.
Notes
- Store in the fridge for up to 4 days.
- Freeze for up to 1 month; thaw in the fridge before serving.
- Substitute Biscoff biscuits with graham crackers, digestive biscuits, or golden Oreos.
- Reduce powdered sugar for a less sweet version.
- Make it vegan by using dairy-free cream cheese, coconut cream, and vegan butter.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American