Description
These No-Bake Biscoff Cheesecake Cups are a delightful and easy-to-make dessert featuring a crunchy Biscoff cookie base, creamy no-bake cheesecake filling infused with Biscoff spread, and topped with a luscious layer of melted Biscoff spread and cookie decorations. Perfect for a quick yet indulgent treat that requires no oven and minimal effort.
Ingredients
Base
- 30 Lotus Biscoff biscuits
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz heavy cream (2 cups)
- 8 oz cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1/2 cup Lotus Biscoff spread
- 1 teaspoon vanilla extract
Topping
- 1/2 cup Lotus Biscoff spread
- 8 Lotus Biscoff cookies, cut in half
Instructions
- Make the Base: Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or rolling pin. In a medium bowl, combine the biscuit crumbs with 2 tablespoons of melted unsalted butter. Reserve a few tablespoons of this crumb mixture for decoration.
- Divide the Base Mixture: Portion the crumb mixture evenly into your serving cups—this recipe yields about 8 regular-sized cups or 16 shot-sized cups. Press down firmly to create an even layer and set aside.
- Whip the Heavy Cream: In a large bowl, whip the heavy cream with a whisk or electric mixer until stiff peaks form, ensuring a light and fluffy texture for the cheesecake filling.
- Prepare the Cheesecake Filling: In another bowl, whisk together the softened cream cheese, powdered sugar, 1/2 cup Biscoff spread, and vanilla extract until smooth and creamy. Gradually fold the whipped heavy cream into this mixture until fully incorporated and uniform.
- Assemble the Cups: Transfer the cheesecake filling into a large piping bag and pipe it evenly over the prepared biscuit base layers in each cup. Microwave 1/2 cup of Biscoff spread for about 20 seconds until melted and pourable. Spoon or brush a thin layer of melted Biscoff spread on top of each cheesecake cup.
- Decorate and Chill: Garnish each cup with halved Biscoff cookies and sprinkle the reserved crumb mixture on top for extra texture and presentation. Refrigerate the assembled cheesecake cups for at least 4 hours, or until they firm up. Serve chilled for best taste.
Notes
- You can crush the biscuits using a ziplock bag and rolling pin if you don’t have a food processor.
- If you prefer a stronger Biscoff flavor, gently fold in a bit more Biscoff spread into the cheesecake filling, but avoid overmixing to keep the texture light.
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- Refrigerate for a minimum of 4 hours, but overnight chilling will enhance the flavors and texture further.
- These cups can be stored in the refrigerator for up to 3 days; avoid freezing as it may affect texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American