No-Bake Biscoff Cheesecake Cups (Print-Friendly Version)
Tasty September treat combining Biscoff spread, cream cheese, and spicy cookie bottom. Needs no baking, travels well, and wows everyone with its creamy goodness. Grab the recipe now.
# Ingredients You’ll Need:
→ Base Layer
01 -
Smashed Biscoff cookies
02 -
2 tablespoons melted unsalted butter
→ Cheesecake Filling
03 -
16 ounces heavy cream
04 -
8 ounces softened cream cheese
05 -
1/2 cup powdered sugar
06 -
1/2 cup Biscoff spread, with extra for decoration
07 -
1 teaspoon vanilla extract
→ Topping
08 -
Extra melted Biscoff spread
09 -
Cut Biscoff cookies
10 -
Leftover Biscoff cookie bits
# How to Make It:
01 -
Mix smashed Biscoff cookies with the melted butter until everything's wet. Pack about 2-3 tablespoons of this mix into the bottom of your serving glasses, pressing down firmly.
02 -
Grab a bowl and beat the heavy cream using an electric mixer until you get stiff peaks. Put it aside for now.
03 -
In another bowl, mix your room temp cream cheese, powdered sugar, Biscoff spread, and vanilla. Beat it all up until you've got a smooth mixture.
04 -
Carefully fold your whipped cream into the cream cheese mix. Don't rush this part. You want everything mixed well but still fluffy and light.
05 -
Put all that creamy goodness into a piping bag. Squeeze an even amount over the cookie base in each glass.
06 -
Warm up about 1/2 cup of Biscoff spread in the microwave until it's runny. Pour some over each cup of filling. Top with half cookies and sprinkle those extra cookie crumbs on top.
07 -
Stick these babies in the fridge for at least 4 hours or leave them overnight. They need time to get firm. Serve them cold.
# Extra Suggestions:
01 -
Want something different? Try adding berry sauce between the bottom and filling layers. You can also throw on some chocolate bits or drizzle melted chocolate for extra yumminess. Make these ahead of time for parties - they're easy to carry around and won't fall apart.