These no-bake Biscoff cheesecake cups are creamy, rich, and irresistibly easy. Every spoonful layers buttery cookie flavor with a cloud-light cheesecake mousse. They look bakery-perfect, take minutes, and need no oven, no stress, just pure Biscoff bliss!
★★★★★
So easy to make-delicious as well- foolproof so easy everytime i make them
- Macaroomie
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We first shared this no-bake Biscoff cheesecake cups recipe back in 2019, and it's still one of the easiest desserts we make. Just six ingredients, no oven, and it comes together effortlessly!
We've updated it with clearer steps and fresh photos, but the heart of it's the same; creamy, cookie-butter magic that always disappears first at parties. We still keep a jar of Biscoff on hand just for this one, and our amazing no-bake Biscoff cheesecake that doesn't require gelatin!
Why this recipe works
These no-bake Biscoff cheesecake cups look fancy, taste indulgent, and come together in minutes. They're proof that dessert doesn't have to be complicated to feel special.
That creamy Biscoff bliss: Every spoonful combines buttery cookie flavor with an intense Biscoff flavor.
No oven, no stress: Perfect for busy days or last-minute guests. Just chill, drizzle, and serve.
Looks bakery-perfect, every time: Those layers and drizzle make it look like a small version of Biscoff cheesecake, and it's completely beginner-friendly.
Tried, tested, and updated: We've refreshed this classic with clearer steps and better balance. If you love easy desserts like this, our 10-minute tiramisu for two (eggless) is also a must-try!
Ingredients you'll need
Making these no-bake Biscoff cheesecake cups couldn't be simpler. Gather these six ingredients, and you're minutes away from dessert bliss.
Key ingredients notes:
Biscoff cookies: For that signature buttery crunch at the base and on top.
Biscoff spread (cookie butter): Brings the warm, spiced flavor that makes these cups irresistible.
Cream cheese: Use full-fat block cream cheese. It gives structure and that classic cheesecake tang.
If you love easy, creamy desserts, try our easy mango sago pudding next. It's just as refreshing and simple to make.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
These no-bake Biscoff cheesecake cups are flexible and easy to adjust. Here are a few simple swaps and fun twists you can try.
No Biscoff nearby: Use any speculoos cookies and cookie butter; they'll still give that same spiced sweetness found in a classic speculoos cheesecake.
Dairy-free version: Coconut whipping cream and vegan cream cheese work beautifully for a tropical spin.
Party-ready servings: Make mini jars for gatherings or double the recipe and layer it in a 2 liter (2 quart) trifle dish for a stunning centerpiece.
Flavor twists: Add chocolate drizzle or cocoa dusting for contrast and color.
If you love easy no-bake desserts, our raspberry cheesecake shots are another delicious option that comes together just as quickly.
Watch the video recipe
See how these no-bake Biscoff cheesecake cups come together step by step. The video walks you through layering, mousse texture, and that glossy drizzle; everything you need to make this Lotus Biscoff dessert perfectly at home.
Step-by-step instructions
These photos will help you visualize each step so your no-bake Biscoff cheesecake cups turn out perfectly every time!
Crumb base
Spoon 3 tablespoons of crushed Biscoff cookies into each glass and lightly level. No pressing needed.
Filling
Beat cream cheese until fluffy, then mix in cookie butter, powdered sugar, and vanilla extract until smooth. Then fold in whipped cream for that mousse-like texture.
Pipe and layer
Spoon or pipe the filling over the crumbs and and lightly shake the glass to level it.
Topping
Whip cream and powdered sugar to medium peaks, then spoon on top. Drizzle warm Biscoff spread and and finish with half a Biscoff cookie before serving.
Pro tips for perfect no-bake Biscoff cheesecake cups
Once you've got the layering down, these little tips will help your no-bake Biscoff cheesecake cups look bakery-ready and taste their best.
- Use cream cheese at room temperature: It blends smoother with the cookie butter and gives you a silky, lump-free filling.
- Drizzle control: If the cookie butter looks too thin, let it cool for a minute. It should drizzle in ribbons, not sink in.
- Garnish timing: Add the cookie garnish right before serving to keep it crisp and picture-perfect.
Serve and storage guide
Got leftovers or planning ahead? Here's how to keep your no-bake Biscoff cheesecake cups fresh and creamy for days.
Serve
- Serve them chilled straight from the fridge. They're perfect for parties, afternoon coffee breaks, or as an easy make-ahead dessert after dinner.
Store
- Cover the cups (without the topping) and keep them chilled in the fridge for up to 3 days.
Freezer
- You can assemble and freeze these no-bake Biscoff cheesecake cups without the topping for up to a month.
- Before serving, thaw in the fridge overnight and make the whipped topping fresh.
If you love creamy no-bake desserts, you'll find even more inspiration in our cheesecake recipes collection.
Frequently asked questions
Yes! You can make these no-bake Biscoff cheesecake cups up to 2 days ahead. Keep them covered in the fridge until serving. For the best texture, add the toppings just before serving.
Absolutely. Speculoos is the generic version of Biscoff cookies, and the flavor is nearly identical. You can swap them 1-for-1 in the crust or garnish without changing the taste or texture.
Yes, these cheesecake cups freeze well for up to 1 month. Thaw them overnight in the fridge before serving. For the best result, freeze without toppings and add them afterward before serving.
Small dessert glasses of about 8 oz (250 ml) are ideal for individual portions. They hold the perfect balance of crust, creamy filling, and topping. You can also use small mason jars or clear plastic cups for parties or gifting.
There's something special about a dessert that looks this elegant yet takes so little effort. These no-bake Biscoff cheesecake cups come together in under 20 minutes, then chill until perfectly creamy and set.
We love making them when we're craving something sweet but don't want to turn on the oven. They're simple, comforting, and always the first to disappear whenever we share them with friends, like our soft and fluffy gingerbread muffins.
If you make these, we'd love to hear what you think. Tell us in the comments below or tag us in Instagram so we can see your creations!
Did you try these no-bake Biscoff cheesecake cups?
We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments. If you post on Instagram, tag us, we'd love to see it!
Thank you! - Bea and Marco
📖 Recipe
No-Bake Biscoff Cheesecake Cups
Video
Equipment
- 4 Glasses of 1 cup (250 ml)
Ingredients
Base
- 10 (100 g) Biscoff cookies
Filling
- 8 oz (225 g) full-fat cream cheese room temperature
- ½ cup (125 g) Biscoff spread
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup (80 ml) heavy cream chilled
Topping and garnish (optional)
- ¾ cup (180 ml) heavy cream chilled
- 2 tablespoon (15 g) powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoon (45 g) Biscoff spread
- 4 Biscoff cookies
Instructions
Base
- Crush the Biscoff cookies into fine crumbs using a food processor or by sealing them in a zip-top bag and rolling with a rolling pin.10 Biscoff cookies
- Divide evenly into 4 × 1 cup (250 ml) glasses, about 3 tablespoons per glass. Lightly shake the glass to level it.
Filling
- In a medium bowl, beat the cream cheese for a few minutes until fluffy. Mix in Biscoff spread, powdered sugar, and vanilla extract until smooth and lump-free. The mixture should look glossy and thick.8 oz full-fat cream cheese, ½ cup Biscoff spread, ¼ cup powdered sugar, 1 teaspoon vanilla extract
- In a separate bowl, whip the cold cream to medium-stiff peaks. Gently fold the whipped cream into the Biscoff mixture until fully combined and airy.⅓ cup heavy cream
- Spoon or pipe the filling over the crumb base, filling each glass about three-quarters full.
- Shake the glasses gently to level, then cover with cling film and chill for at least 2 hours, or until set.
Topping and garnish (optional)
- In a bowl, beat heavy cream, powdered sugar, and vanilla until medium stiff peaks form. Pipe over each chilled cheesecake cup.¾ cup heavy cream, 2 tablespoon powdered sugar, ½ teaspoon vanilla extract
- Warm the Biscoff spread in the microwave for 5-10 seconds until just pourable but still thick and glossy.3 tablespoon Biscoff spread
- Drizzle over the whipped cream, crush 2 cookies and sprinkle some for texture, then top with half a cookie per glass. Serve chill.4 Biscoff cookies
Notes
- Generous portions: These cups are intentionally sized to feel full and satisfying. Each 1 cup (250 ml) glass gives you a proper dessert portion with balanced layers.
- Cream cheese texture: Make sure the cream cheese is fully softened. Cold cream cheese creates lumps that won't smooth out later.
- Drizzling the Biscoff: Heat it only 5-10 seconds until just pourable. If it becomes thin, let it sit 1-2 minutes so you get thick, glossy ribbons.
- Make-ahead: Assemble the base and filling up to 24 hours ahead. Add the whipped cream, drizzle, and cookie garnish just before serving so everything stays crisp and pretty.
- Estimated calories: Nutrition is calculated for the base and filling only. Topping and garnishes vary depending on how much you pipe and drizzle.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Nov 30, 2019. Updated with improved text, recipe, and pictures on Nov 14, 2025.
Macaroomie says
So easy to make-delicious as well- foolproof so easy everytime i make them
Bea says
Simply perfect for the holidays, right? Thanks for giving it a go!
Shulay says
I love this flavour I will make it for sure. Thankyou for sharing.
Bea says
Awesome, hope you'll like it as much as we do. Thank you Shulay!
Marjorie says
Can this be made into a 9-inch springform pan rather than 4 smaller containers?
Thank you!
Mausarat says
Hi what tip did you use for the piping the cream on pls
Gina says
Love your recipe
I am so making this
Thanks for sharing
Bea says
Yes, do please! Hope you'll like it! 🙂
Salina Noordin says
You are a such nice person to share yr recipes & videos with us
Bea says
Hi Salina! I'm happy to know that you're loving them! Thank you so much! XOXO
Salina Noordin says
Keep up gd works👍 Really proud that u shared yr recipe with us.
Bea says
Thank you Salina! XOXO
Susi says
Sangat bagus
Bea says
Thanks Susi!
June Morgan says
Going to make the lemon mousse tomorrow it looks devine...I know now it will be a winner!!!
Also I'll be making a couple of cheese cakes over xmas. So glad I found your website.
Thanks so much, keep up the great work.
Bea says
Thanks June! Yes the lemon mousse is very good and easy 👌🏻