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No-Bake Biscoff Cheesecake Cups Recipe

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4.1 from 79 reviews

No-Bake Biscoff Cheesecake Cups are creamy, rich, and loaded with the irresistible flavor of Lotus Biscoff cookies and spread. This easy-to-make dessert requires no baking and is perfect for any occasion, offering a delightful combination of crunchy crumb base and smooth, fluffy cheesecake filling.

  • Total Time: 4 hours 20 minutes
  • Yield: 8 standard cheesecake cups or 16-24 mini dessert cups

Ingredients

Crumb Base

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

Cheesecake Filling

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

Garnish

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

Instructions

  1. Make the Base: Crush the Biscoff biscuits into fine crumbs using a food processor or a rolling pin. In a medium bowl, combine the biscuit crumbs with 2 tablespoons of melted unsalted butter. Reserve a few tablespoons of this mixture for decoration.
  2. Divide the Crumb Mixture: Distribute the crumb mixture evenly into your mini dessert cups—this recipe yields about 8 standard cups or 16 shot-sized cups. Press about 2-3 tablespoons of crumbs into the bottom of each cup to form an even layer. Set aside.
  3. Prepare the Cheesecake Filling: Whisk the heavy cream in a large bowl until stiff peaks form. In a separate bowl, beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy. Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated and fluffy.
  4. Assemble the Cheesecake Cups: Transfer the cheesecake filling into a large piping bag. Pipe the filling evenly into each dessert cup over the crumb base. Melt the reserved 1/2 cup of Lotus Biscoff spread in the microwave for about 20 seconds until smooth and pourable. Spoon a thin layer of melted Biscoff spread over each cheesecake cup. Decorate with the halved Biscoff cookies and sprinkle a little of the reserved biscuit crumbs on top.
  5. Chill: Refrigerate the assembled cheesecake cups for at least 4 hours to allow them to firm up. Serve chilled for the best texture and flavor experience.

Notes

  • This recipe yields approximately 8 standard dessert cups or 16-24 mini dessert cups depending on size.
  • Use room temperature cream cheese for a smoother filling.
  • Ensure heavy cream is well chilled before whipping for best volume.
  • The chilled time is crucial for the cheesecake to set properly, so do not skip or shorten it.
  • You can store the cheesecake cups in an airtight container in the refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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