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No-bake Biscoff cheesecake cups with cookie crust and Biscoff spread drizzle, perfect individual biscoff desserts

20-Minute Biscoff Cheesecake Cups - Perfect No-Bake Desserts

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.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 cups
Course: Dessert
Cuisine: European
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Crush Biscoff cookies into fine crumbs and mix with melted butter. Press 2–3 tbsp into the base of each dessert cup.
  2. Whip heavy cream until stiff peaks form (3–4 minutes). Set aside.
  3. In another bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth.
  4. Fold whipped cream into the cream cheese mixture gently until light and fluffy.
  5. Spoon or pipe mixture into cups, leaving ¼ inch at the top. Smooth surfaces.
  6. Drizzle melted Biscoff spread on top and garnish with halved cookies.
  7. 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.