Introduction
Ditch the oven and embrace the rich, spiced decadence of these No-Bake Biscoff Cheesecake Cups. Utilizing the wildly popular Biscoff (speculoos) cookies and spread, this recipe delivers the luxurious texture of traditional cheesecake without any fuss. Originating from the European tradition of spiced shortcrust biscuits, Biscoff’s caramel and cinnamon notes pair perfectly with tangy cream cheese. These individual cups are not only incredibly easy to assemble, requiring just 20 minutes of active preparation, but they are also stunningly beautiful and perfect for parties or effortless weeknight indulgence.
Ingredients
- 150g (5 oz) Biscoff cookies (or other speculoos biscuits)
- 60g (4 Tbsp) unsalted butter, melted
- 450g (16 oz / 2 blocks) full-fat cream cheese, softened
- 120g (1 cup) powdered sugar (icing sugar), sifted
- 240ml (1 cup) heavy whipping cream (double cream), chilled
- 1 tsp vanilla extract
- 120g (1/2 cup) Lotus Biscoff spread, melted (for the filling)
- 60g (1/4 cup) Lotus Biscoff spread, melted (for the topping)
Step-by-step Preparation
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Prepare the Crust: In a food processor, pulse the Biscoff cookies until they resemble fine crumbs. Transfer the crumbs to a bowl and pour in the 60g of melted butter, mixing until fully incorporated. Divide the mixture evenly among 6-8 small dessert cups or jars. Press the crust firmly into the bottom of each container using the back of a spoon. Chill the crusts in the refrigerator for at least 15 minutes while preparing the filling.
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Whip the Cream: In a large, clean bowl, use an electric mixer to whip the chilled heavy cream and vanilla extract until stiff peaks form. Set aside. Tip: Ensure the cream is very cold for faster whipping.
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Make the Cheesecake Base: In a separate bowl, beat the softened cream cheese until smooth and lump-free. Gradually beat in the sifted powdered sugar until well combined. Gently fold in the 120g of melted Biscoff spread until streaks disappear.
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Combine and Assemble: Gently fold the reserved whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the air. Spoon or pipe the filling into the prepared cups over the chilled crusts. Smooth the tops.
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Chill and Set: Cover the cups loosely with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the cheesecake filling to fully set. Note: No cooking time is required, but chilling time is crucial for texture.
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Garnish and Serve: Just before serving, melt the remaining 60g of Biscoff spread in the microwave (about 30 seconds). Drizzle the melted spread over the top of each cheesecake cup and garnish with a sprinkling of crushed Biscoff cookies or a whole cookie.
Nutritional Information
As a rich dessert, these Biscoff Cheesecake Cups are high in calories, healthy fats, and sugars. Each serving (based on 8 cups) contains approximately 400-450 calories, depending on the amount of topping used. While the full-fat cream cheese provides protein and calcium, this recipe is best enjoyed as an indulgent treat. For a slightly lighter version, use low-fat cream cheese, though the texture may be softer.
Storage
Leftover Biscoff Cheesecake Cups must be stored in an airtight container in the refrigerator. They will maintain their excellent flavor and texture for up to 5 days. These cups also freeze well; wrap them tightly and store them in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving. Do not reheat, as this will destroy the structure of the no-bake filling.
Conclusion
These No-Bake Biscoff Cheesecake Cups are the ultimate dessert for those who love deep, caramelized flavors but hate turning on the oven. They are versatile and easy to customize—try adding a layer of caramelized apples between the crust and the filling for an autumnal twist, or swirl in a teaspoon of espresso powder to the cream cheese mix for a coffee-caramel mocha flavor. They are best served chilled, making them a perfect make-ahead option for any gathering.