Description
Indulge in the ultimate no-bake Biscoff cheesecake cups — creamy, dreamy, and irresistibly spiced. These individual biscoff desserts combine Lotus Biscoff cookies, rich cheesecake filling, and a luscious caramel drizzle, ready in just 20 minutes of prep time.
Ingredients
Scale
- 30 Lotus Biscoff cookies, finely crushed
- 2 tbsp unsalted butter, melted
Filling:
- 2 cups (16 oz) heavy cream, cold
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup Biscoff spread
- 1 tsp pure vanilla extract
Topping:
- ½ cup Biscoff spread, melted
- 8 Biscoff cookies, halved
Substitution Suggestions:
- Use Greek yogurt for a tangier taste
- Swap coconut cream for dairy-free version
- Use speculoos or gingersnap cookies if Biscoff unavailable
Instructions
- Crush Biscoff cookies into fine crumbs and mix with melted butter. Press 2–3 tbsp into the base of each dessert cup.
- Whip heavy cream until stiff peaks form (3–4 minutes). Set aside.
- In another bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth.
- Fold whipped cream into the cream cheese mixture gently until light and fluffy.
- Spoon or pipe mixture into cups, leaving ¼ inch at the top. Smooth surfaces.
- Drizzle melted Biscoff spread on top and garnish with halved cookies.
- Chill for at least 4 hours or overnight before serving.
Notes
Ensure cream cheese is fully softened and cream is cold before whipping. Chill for 4+ hours for perfect firmness. Freeze for up to 1 month if needed; thaw overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 28g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: biscoff cheesecake, no-bake dessert, biscoff cups, individual cheesecakes, biscoff recipes