No-Bake Biscoff Cheesecake Cups

Decadent No-bake Biscoff cheesecake cups are creamy, delicious, and easy to make. This dessert features a buttery Biscoff cookie crust, a light, sweet, and tangy Lotus Biscoff cheesecake filling, topped with a drizzle of irresistible cookie butter. They are the perfect addition to your holiday dessert table.

Course Desserts

Cuisine American

Prep Time 30

Setting time 6

Total Time 6 30

Servings people

Calories 560kcal

Author Freda Dias

Ingredients

For the cheesecake crust

15 Lotus Biscoff cookies 105 grams
3 tablespoons melted unsalted butter 42 grams

For the cheesecake filling

1 cup cream cheese 225 grams
1/4 cup icing sugar 30 grams, refer notes
1/3 cup smooth Biscoff cookie spread 100 grams
1 tsp vanilla extract
1/2 cup whipping cream/heavy cream/double cream 125 ml

For the topping

6 tablespoons Biscoff cookie spread you may add more or less, as desired
4 Lotus Biscoff cookie 1 crushed coarsely, and remaining 3 broken in half to garnish
Whipped cream, as required

Instructions

Cheesecake crust

Pulse Biscoff cookies in a food processor until fine crumbs form. Alternatively, you may place the cookies in a ziplock bag and crush them with a rolling pin.
Transfer the crumbs to a bowl, add melted butter, and mix until it resembles wet sand.
Divide the cookie crumbs between 6 serving glasses (approximately 2.5 tablespoons per glass). Lightly press the crumbs evenly into the bottom of the glasses.
Refrigerate while you work on the cheesecake filling.

Bicoff cheesecake filling

Add cold whipping cream (heavy cream) to a chilled bowl, and beat on high speed until stiff peaks form. If using dairy heavy cream, do not over beat the cream, it may turn into butter.
Once stiff peaks form, set the whipped cream aside. Keep it chilled while you prepare the cream cheese-Biscoff filling.
In another large bowl, add cream cheese and icing sugar. Using a hand mixer or stand mixer fitted with a paddle attachment, beat on medium speed until smooth and creamy. Scrape down the bottom and sides of the bowl occasionally.
Add Biscoff cookie spread and vanilla extract, beat on medium speed, until well combined.
Add the whipped cream to the cream cheese mixture in two parts, and fold it in gently using a spatula until well combined.
Transfer the cheesecake filling into a piping bag or a ziplock bag and snip off the tip.

Assemble and chill

Pipe the cheesecake filling over the cookie crust. Level it with the back of a spoon. Drizzle melted Biscoff spread over the cheesecake layer. (Place about 6 tablespoons of Biscoff spread in a microwave-safe bowl and microwave on low for 10 to 15 seconds to melt it. It does not need to be hot, it should just be warm enough to drizzle)
Cover and chill for 4 to 6 hours or overnight
When you are ready to serve, garnish with whipped cream, half a Biscoff cookie and sprinkle some cookie crumbs if desired.
Serve chilled!

Video

Notes

Sugar quantity:

For the Indian brands, D'lecta cream cheese and Tropolite non-dairy whipping cream, I've used 1/4 cup of icing sugar to balance the sweet and tangy flavors, which we love. If you prefer a sweeter cheesecake, increase the sugar to 1/2 cup (60 grams) of icing sugar.
This dessert is pretty indulgent at 560 calories per serving. To reduce calories, use low-fat cream cheese, reduce the Biscoff spread by 1-2 tablespoons in the filling. Also, reduce it in the topping or skip it altogether. You can also make a thinner cookie crust. Serve in smaller cups/ jars. These swaps can cut calories.

Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

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