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Easy Kid-Approved No-Bake Biscoff Cheesecake Cups

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These no-bake Biscoff cheesecake cups are a quick and easy dessert with a silky smooth filling and a spiced cookie crust. Perfect for busy families, they come together in under 15 minutes and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups Biscoff cookies (Lotus brand preferred), crushed
  • 4 tablespoons (60g) unsalted butter, melted
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • ¼ cup (70g) Biscoff spread (cookie butter), plus more for drizzling
  • Pinch of salt

Instructions

  1. Crush the cookies: Place 1 ½ cups of Biscoff cookies in a ziploc bag and crush with a rolling pin until fine crumbs form (with a few larger pieces for texture). Alternatively, pulse in a food processor. Set aside 2 tablespoons for topping.
  2. Make the crust: In a small bowl, combine the crushed cookies with 4 tablespoons of melted unsalted butter. Stir until every crumb is coated (mixture should look like wet sand).
  3. Press the crust: Divide the crust mixture evenly among 6 cups (about 2 tablespoons each). Press down firmly with the back of a spoon or the bottom of a small glass. Place in the fridge to set while making the filling.
  4. Whip the cream: In a large bowl, pour 1 cup of cold heavy whipping cream. Beat with an electric mixer on medium-high speed until stiff peaks form (about 2-3 minutes). Do not over-whip.
  5. Beat the cream cheese: In another large bowl, beat 8 ounces of softened cream cheese with ½ cup of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt until smooth and fluffy (about 2 minutes). Scrape down the sides halfway through.
  6. Add the Biscoff spread: Add ¼ cup of Biscoff spread to the cream cheese mixture and beat until fully incorporated.
  7. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Add about a third of the cream first, fold gently, then add the rest. Be patient to keep the mixture light and mousse-like.
  8. Fill the cups: Spoon or pipe the filling into the cups over the crust. Use a piping bag or a ziploc bag with the corner snipped off for clean layers. Fill each cup almost to the top.
  9. Chill: Place the cups in the refrigerator for at least 4 hours, but overnight is best for proper setting and flavor melding.
  10. Add the toppings: Just before serving, drizzle each cup with a little warmed Biscoff spread (microwave for 10 seconds) and sprinkle with the reserved cookie crumbs. Optionally, add a dollop of whipped cream.

Notes

For best results, use room temperature cream cheese and do not over-whip the cream. Chill for at least 4 hours, but overnight is ideal. For a gluten-free version, use gluten-free speculoos cookies. For a dairy-free option, use vegan cream cheese and coconut cream. These cups can be frozen for up to 2 months.

Nutrition

Keywords: no-bake cheesecake, Biscoff, cookie butter, easy dessert, kid-friendly, no-bake dessert, cheesecake cups

Find it online: https://cookluma.com/easy-kid-approved-no-bake-biscoff-cheesecake-cups/