These Cookie Butter Cheesecake Cups are a dream come true for any Biscoff lover. This elegant no-bake dessert features layers of buttery Biscoff cookie crust, a velvety smooth cookie butter cheesecake filling, and a decadent drizzle of melted Biscoff spread. It’s an incredibly simple yet sophisticated treat that requires no oven time at all.
Perfect for parties, special occasions, or just a quick and easy indulgence, these individual cheesecake cups are rich, creamy, and packed with the warm, caramelized spice of speculoos cookies. They look stunning and taste even better, making them a guaranteed hit.
Ingredients
Crumb Base
- 30 Lotus Biscoff biscuits
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz (2 cups) heavy cream, cold
- 8 oz cream cheese, at room temperature
- ½ cup powdered sugar
- ½ cup Biscoff spread
- 1 teaspoon vanilla extract
Garnish
- ½ cup Biscoff spread
- 8 Biscoff cookies, cut in half
Step-by-Step Method
Step 1: Make the cookie crumb base
Place the Biscoff biscuits in a food processor and pulse until they form fine crumbs. Alternatively, put them in a zip-top bag and crush them with a rolling pin.
In a small bowl, combine the biscuit crumbs with the melted butter and mix with a fork until all the crumbs are evenly moistened.
Step 2: Prepare the cheesecake filling
In a large mixing bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form. This will take a few minutes. Set the whipped cream aside.
In a separate large bowl, beat the room temperature cream cheese, powdered sugar, Biscoff spread, and vanilla extract until the mixture is completely smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture in two or three additions. Be careful not to deflate the whipped cream; mix until just combined and no streaks remain. The filling should be light and airy.
Step 3: Assemble the cheesecake cups
You will need about 8 small dessert glasses or jars.
Spoon about 2 tablespoons of the crumb base into the bottom of each glass. Use the back of a spoon to press it down into a firm, even layer.
Spoon or pipe the cheesecake filling over the crumb base, filling each glass almost to the top. Smooth the top with a small spatula or the back of a spoon.
Step 4: Chill to set
Cover the cheesecake cups with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This is a crucial step that allows the no-bake cheesecake filling to set up firmly.
Step 5: Garnish and serve
Just before serving, prepare the garnish. Place the ½ cup of Biscoff spread for the garnish in a microwave-safe bowl. Microwave in 15-second intervals, stirring in between, until it is smooth and pourable.
Drizzle the melted Biscoff spread over the top of each cheesecake cup. Garnish with half a Biscoff cookie. Serve chilled.
Expert Tips for Success
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Use room temperature cream cheese: This is essential for a smooth, lump-free cheesecake filling.
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Cold heavy cream is a must: For the cream to whip up properly into stiff peaks, it must be very cold.
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Fold gently: When combining the whipped cream and cream cheese mixture, use a gentle folding motion to keep the filling light and airy.
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Don’t rush the chill time: No-bake cheesecakes need adequate time in the refrigerator to set properly. An overnight chill is best.
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Easy drizzling: Be careful not to overheat the Biscoff spread for the garnish. Just a few seconds in the microwave is all it needs to become drizzly.
Tasty Variations to Try
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Chocolate cookie butter: Fold in ¼ cup of mini chocolate chips into the filling or add a layer of chocolate ganache on top of the crust.
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Different crust: Try a crust made from graham crackers or digestive biscuits if you don’t have Biscoff.
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Caramel swirl: Add a swirl of salted caramel sauce into the cheesecake filling before chilling.
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Coffee flavor: A teaspoon of instant espresso powder dissolved in the vanilla extract will add a delicious mocha note that complements the cookie butter.
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Nutty crunch: Sprinkle some toasted chopped hazelnuts or pecans over the top for added texture.
Frequently Asked Questions
Can I make this in one large dish?
Yes, this recipe works perfectly as a single no-bake cheesecake in an 8-inch springform pan or as a layered dessert in a trifle bowl.
What is Biscoff spread?
Biscoff spread, also known as cookie butter, is a creamy spread made from speculoos cookies, which are spiced shortbread biscuits popular in Europe.
How do I store these cheesecake cups?
Store them covered in the refrigerator for up to 4 days. The crust may soften slightly over time.
Can I freeze these?
Yes, they freeze very well. Cover tightly and freeze for up to 2 months. Thaw in the refrigerator for a few hours before serving. They are also delicious served semi-frozen.
Why is my filling not setting?
This is usually because the heavy cream was not whipped to stiff peaks, or the cheesecake was not chilled long enough. Ensure you follow both of these steps carefully.
Cookie Butter Cheesecake Cups
- Total Time: 380
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An elegant, no-bake dessert featuring layers of buttery Biscoff cookie crust, a smooth cookie butter cheesecake filling, and a decadent Biscoff drizzle. Rich, creamy, and packed with the warm, caramelized spice of speculoos.
Ingredients
Crumb Base
30 Lotus Biscoff cookies
2 tbsp unsalted butter, melted
Cheesecake Filling
16 oz (2 cups) heavy cream, cold
8 oz cream cheese, room temperature
½ cup powdered sugar
½ cup Biscoff spread
1 tsp vanilla extract
Garnish
½ cup Biscoff spread
8 Biscoff cookies, halved
Instructions
Make crumb base: Crush Biscoff cookies into fine crumbs using a food processor or a rolling pin. Mix crumbs with melted butter until evenly moistened.
Prepare filling: In a large bowl, whip cold heavy cream to stiff peaks and set aside. In a separate bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Gently fold the whipped cream into the cheese mixture until just combined and airy.
Assemble cups: Spoon about 2 tbsp of the crumb base into the bottom of 8 small dessert glasses. Press down to form a firm layer. Spoon or pipe the cheesecake filling over the crust.
Chill to set: Cover and refrigerate for at least 6 hours or overnight until the filling is firm.
Garnish and serve: Just before serving, melt the garnish Biscoff spread in the microwave in 15-second intervals until pourable. Drizzle over each cup and top with half a Biscoff cookie. Serve chilled.
Notes
Use room temperature cream cheese for a smooth, lump-free filling.
Heavy cream must be cold to whip into stiff peaks.
Fold the whipped cream in gently to maintain a light, airy texture.
Do not rush the chilling time; an overnight chill is best for a firm set.
Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: American / European-Inspired
Nutrition
- Serving Size: 1 cup (1/8 recipe)
- Calories: 520
- Sugar: 32 g
- Sodium: 250 mg
- Fat: 40 g
- Saturated Fat: 21 g
- Unsaturated Fat: 16 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: cookie butter cheesecake cups, no bake biscoff dessert, speculoos cheesecake, easy layered dessert, creamy biscoff recipe
