No-Bake Biscoff Cheesecake Cups layered with a buttery lotus cookie base, a creamy Biscoff cheesecake filling, and topped with a generous layer of cookie butter. This decadent dessert is super easy to make with just FIVE INGREDIENTS and is great for any occasion!
Just like my traditional Biscoff cheesecake, No-Bake Biscoff Cheesecake Cups are silky smooth, decadent, and loaded with speculoos flavor. You will love the contrast of the crunchy biscoff cookie crust with the cookie butter cheesecake filling made with heavy cream, cream cheese, powdered sugar, and nutty biscoff spread.
As an added plus, these are easy to make because you can assemble the crust and the creamy filling in about 20 minutes without the need for an oven or water bath! Instead, these cheesecake cups are set in the refrigerator for four hours, which makes this an ideal make-ahead dessert!
Why you’ll love this recipe
- It’s quick & easy: No need to turn on the oven to make this irresistible treat. Prep time is just about 20 minutes and then these cups go into the fridge to chill.
- Delicious flavor: If you’re a fan of the addictive sweet cinnamon spice flavor of biscoff biscuits, you will go crazy for this cheesecake cup recipe!
- Wonderful texture: The biscoff cookie crust adds a lovely, subtle crunch that perfectly complements the creaminess of the cheesecake.
- Great for any occasion: This recipe is easy enough to make for a weeknight treat for the family, yet impressive enough to serve for holidays, potlucks, birthdays and other special occasions.
Ingredients needed
All you need are simple ingredients to make this biscoff cheesecake cups recipe. You shouldn’t have any trouble finding the Lotus brand biscoff biscuits and biscoff spread in your local grocery store. Here’s everything you’ll need:
- Lotus biscoff biscuits: Lotus is a brand of speculoos cookies. They’re crunchy biscuits with a warm spiced caramel flavor.
- Unsalted butter: Melted butter mixed with crushed cookies will create the cookie crust, similar to a graham cracker crust.
- Heavy cream: Whipped into stiff peaks, heavy cream will make the filling light and airy.
- Cream cheese: The base ingredient in the filling to add richness and that classic cheesecake tang.
- Powdered sugar: Sweetens the filling while keeping it silky smooth.
- Biscoff spread: This cookie butter spread is made from crushed speculoos biscuits. The consistency is like peanut butter, but it has a spiced cinnamon flavor.
- Vanilla extract: Enhances the flavor with warmth.
- Garnish: For a pretty presentation, add melted cookie butter, cookie halves and cookie crumbs on top.
How to make this recipe
These cheesecake cups come together quickly and easily! Here’s how:
- Make the crust: Start by crushing the biscoff biscuits into fine crumbs (you can use a food processor or a rolling pin). In a medium bowl, combine the biscoff crumbs with 2 tablespoons melted butter. Reserve a few tablespoons of the mixture for decoration.
- Add the crust to cups: Divide the crumb mixture into your cups. Add about 2-3 tablespoons of the mixture to each cup, pressing down to even out. Set aside.
- Make the cheesecake filling: In a large bowl, whisk the heavy cream and whisk until stiff peaks form. In another bowl, whisk the cream cheese, powdered sugar, biscoff and vanilla and whisk until smooth and creamy. Gradually add the whipped heavy cream into the cream cheese mixture and fold until fully incorporated.
- Assemble: Add the cheesecake mixture to a large piping bag. Then pipe into each dessert cup. Melt ½ cup of Lotus biscoff spread in the microwave for 20 seconds or until liquidy. Top the cups with a thin layer of melted Lotus biscoff spread. Add cookie halves to decorate. Sprinkle with a little reserved cookie crumbs.
- Chill and serve: Refrigerate for at least 4 hours until cheesecake firms up. Enjoy chilled.
Expert Tips
- Want to enjoy the flavor of Biscoff cheesecake in a full size cheesecake? Give this No Bake Lotus Biscoff Cheesecake a try! It’s easy to make in just 20 minutes of prep time and there’s no need to worry about a water bath, baking or cracking! Plus, it is infused with the flavor of Biscoff cookies and cookie butter.
- Use cold, high fat heavy whipping cream for the best results. This will whip up better and add maximum richness to the cheesecake filling.
- For the best consistency and richness in the cheesecake filling, use full-fat cream cheese.
- Be sure to give the cream cheese time to soften to room temperature, so it mixes easily with the cream, sugar and spread, and there aren’t any clumps in the filling.
- When combining the cream cheese and the whipped cream, gently fold them together to maintain a light, airy texture.
- Refrigerate the cups for at least 4 hours, but overnight is better. Do not freeze the cheesecake to set it. You’ll lose the creamy texture!
Frequently asked questions
What do biscoff biscuits taste like?
Biscoff cookies are similar to shortbread cookies with a delicate, crunchy texture. They have a warm caramel-like flavor from spices like cinnamon, nutmeg and ginger.
Can I bake these cheesecake cups?
No, this recipe is not designed for baking. Where regular cheesecake uses eggs for structure, no-bake cheesecake cups do not and they get their structure from the combination of whipped cream and cream cheese setting in the fridge. Baking these cups will not yield the best result.
Can biscoff cheesecake cups be frozen?
We do not recommend freezing the cups for later enjoyment. Once thawed, the texture will not be as creamy and could turn out a bit grainy.
Serving
You can make the recipe in shot-sized glasses or normal 6 to 8 ounce-size glasses. Made in small shot glasses, the recipe will yield about 20-24 and in normal glasses, it will yield about 8 cheesecake cups.
Storage recommendation
An easy way to store the cups is on a large baking sheet, and then you’ll be able to cover all of the cups with one large strip of plastic wrap.
- Make ahead: This a great recipe to prepare in advance because of the necessary chill time. Cover with plastic wrap, then refrigerate for at least 4 hours or up to 48 hours.
- Storing leftovers: Leftover cups will keep well, covered, in the refrigerator for up to about 3 to 4 days.
More cheesecake desserts
- Biscoff Cheesecake
- No-Bake Cheesecake Bars
- No Bake Pumpkin Cheesecake Cups
- Low-fat Cheesecake
- Keto Cheesecake
- Nutella Swirl Cheesecake Bars
No-Bake Biscoff Cheesecake Cups
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 temp
- 1/2 cup powdered sugar
- ½ cup biscoff spread
- 1 teaspoon vanilla extract
Garnish
- ½ cup biscoff spread
- 8 biscoff cookies, cut in half
Instructions
- Make the Base: Start by crushing the Biscoff biscuits into fine crumbs (you can use a food processor or a rolling pin). In a medium bowl, combine the biscoff crumbs with 2 tablespoons of melted butter. Reserve a few tablespoons of the mixture for decoration.
- Divide the crumb mixture into your cups. This recipe makes about 8 (normal) to 16 (shot) cups, depending on the size. Add about 2-3 tablespoons of the mixture to each cup, pressing down to even out. Set aside.
- Make the Cheesecake Filling: In a large bowl, whisk the heavy cream and whisk until stiff peaks form.
- In another bowl, whisk the cream cheese, powdered sugar, biscoff and vanilla and whisk until smooth and creamy. Gradually add the whipped heavy cream into the cream cheese mixture and fold until fully incorporated.
- Assemble: Add the cheesecake mixture to a large piping bag. Then pipe into each dessert cup. Melt ½ cup of Lotus Biscoff spread in the microwave for 20 seconds or until liquidy. Top the cups with a thin layer of melted Lotus Biscoff spread. Add cookie halves to decorate. Sprinkle with a little reserved cookie crumbs.
- Refrigerate for at least 4 hours until cheesecake firms up. Serve chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No Bake Lotus Cheesecake
