No-Bake Biscoff Cheesecake Cups

5 from 6 votes

No-Bake Biscoff Cheesecake Cups

These no-bake Biscoff cheesecake cups are creamy, light, and irresistibly spiced with cookie butter. Layered with a buttery Biscoff cookie base and a smooth cheesecake filling, they come together in minutes and chill until perfectly set. An easy make-ahead dessert that always impresses!

Prep Time15

Chill Time2

Total Time2 15

Servings: cups

Author: Bea & Marco

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

Get Recipe Ingredients

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