Indulge in No-Bake Biscoff Cheesecake Cups Delight

When you think of dessert, what comes to mind? Perhaps a rich chocolate cake or a scoop of creamy ice cream. But let me introduce you to a dessert that’ll make your taste buds sing and your heart dance—the No-Bake Biscoff Cheesecake Cups! Imagine velvety cheesecake blending harmoniously with the spiced flavors of Biscoff cookies, all served in adorable little cups. It’s like a hug for your taste buds, and trust me, you want to experience this.

Picture this: It’s a sunny afternoon, and you’re lounging on your patio. The smell of freshly brewed coffee wafts through the air as these delightful cheesecake cups beckon from the fridge. Each bite promises a crisp crunch followed by smooth, creamy bliss. Whether it’s a casual weeknight treat or the star of your next gathering, these cups are sure to impress and satisfy everyone at the table.

I remember the first time I whipped up these delightful cups; my friends couldn’t get enough! They were practically fighting over the last cup—talk about a compliment!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Biscoff Cookies: Use about 10-12 cookies for the ideal balance between crust and filling; their spiced flavor is heavenly.

• Unsalted Butter: Melted butter helps bind the cookie crumbs together; choose high-quality butter for richness.

• Cream Cheese: Softened cream cheese creates a smooth filling; let it sit at room temperature before mixing.

• Powdered Sugar: Use powdered sugar instead of granulated for instant sweetness without graininess in your cheesecake mixture.

• Vanilla Extract: A splash adds depth to the flavor; use pure vanilla extract for best results.

• Heavy Whipping Cream: Whipped until fluffy, it gives the cheesecake its light texture; chill it beforehand for easier whipping.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make No-Bake Biscoff Cheesecake Cups

Create the Cookie Crust: Begin by crushing Biscoff cookies into fine crumbs using a food processor or a rolling pin. Combine them with melted butter until well mixed, creating a wet sand-like consistency.

Prepare Your Cups: Grab some cute dessert cups or glasses and evenly distribute the cookie mixture among them. Press down firmly to create an even base that will hold up under pressure.

Mix the Cheesecake Filling: In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. The mixture should be free of lumps—think fluffy clouds but sweeter!

Whip Up That Cream!: In another bowl, whip heavy cream until stiff peaks form. This step brings lightness to your cheesecake filling; just don’t over-whip or you’ll end up with butter!

Combine Everything Together: Gently fold the whipped cream into your cream cheese mixture until fully incorporated—this is where magic happens! The filling should be airy and luscious.

Assemble Your Cups: Spoon or pipe layers of cheesecake filling over your cookie crust in each cup. You can alternate layers if you’re feeling fancy—who doesn’t love an impressive dessert?

Chill & Serve!: Cover your assembled cups with plastic wrap and refrigerate for at least 4 hours or overnight. This allows flavors to meld beautifully while setting up perfectly—patience pays off!

Now that you have these steps down pat, go ahead and indulge yourself in these scrumptious No-Bake Biscoff Cheesecake Cups!

Perfecting the Cooking Process

Start by crushing the Biscoff cookies while softening cream cheese at room temperature for easy blending. This ensures a smooth filling that marries perfectly with the cookie crust.

Add Your Touch

Try adding a splash of vanilla extract or some chocolate chips for an extra flavor twist. You can also substitute Biscoff cookies with any favorite cookie for variety.

Storing & Reheating

Store your No-Bake Biscoff Cheesecake Cups in airtight containers in the refrigerator for up to five days. No need to reheat; they taste great chilled!

Creating these No-Bake Biscoff Cheesecake Cups reminded me of my best friend’s birthday surprise. Everyone loved them, and I had requests for more. It felt fantastic to see smiles all around!

FAQ

Can I use other cookies instead of Biscoff?

Absolutely! Any cookie you love can work, like Oreos or graham crackers.

How long should I chill the cheesecake cups?

Chill them for at least four hours for the best texture and flavor.

Can I make this recipe ahead of time?

Yes, these cheesecake cups can be made a day in advance; just keep them refrigerated until serving.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

No-Bake Biscoff Cheesecake Cups

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 0 hours
• Yield: Makes 6 servings 1x

Print Recipe

Pin Recipe

Description

Indulge in the delightful fusion of creamy cheesecake and spiced Biscoff cookies with these No-Bake Biscoff Cheesecake Cups. Perfect for any occasion, they require no baking and are sure to impress. Each bite delivers a heavenly blend of rich flavors and textures, making them an irresistible treat that your friends and family will love.

---

Ingredients

Scale 1x2x3x

• 12 Biscoff cookies
• 4 tbsp unsalted butter (melted)
• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (chilled)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Crush the Biscoff cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter until it resembles wet sand.
2. Distribute the cookie mixture evenly into dessert cups or glasses, pressing down to form a firm base.
3. In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
4. In a separate bowl, whip the chilled heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until well combined.
6. Spoon or pipe the cheesecake filling over the cookie crust in each cup.
7. Cover with plastic wrap and chill for at least 4 hours or overnight before serving.

• Prep Time: 20 minutes
• Cook Time: None
• Category: Dessert
• Method: No-bake
• Cuisine: American

Nutrition

• Serving Size: 1 cheesecake cup (150g)
• Calories: 320
• Sugar: 23g
• Sodium: 210mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg