This is one of those recipes that feels fancy but is secretly super easy to make.
These No-Bake Biscoff Cheesecake Cups come together in minutes and have the perfect mix of sweet, creamy, and crunchy.
No oven. No stress. Just layers of cookie and cream goodness in every bite.
If you’re a fan of Biscoff cookies (aka cookie butter), you’re in for a treat.
These are perfect for a make-ahead dessert, a quick last-minute party sweet, or just a little something special after dinner.
Why I Love This Recipe
I first made these when I needed a quick dessert for a dinner party and forgot to plan ahead. I had Biscoff cookies in the pantry, cream cheese in the fridge, and a little time to pull something together. I layered everything into cups, chilled them, and hoped for the best. Everyone went nuts over them—and I’ve been making them ever since.
- No baking, no water baths, no cracked cheesecakes.
- You can make them ahead and store them in the fridge.
- Perfect portions every time.
- Great for sharing (or not sharing, I won’t judge).
Servings: 6 cups
Time: 15 minutes prep + 1 hour chill
What You’ll Need
- 18 Biscoff cookies (plus more for topping)
- 4 tablespoons unsalted butter, melted
- 1 cup heavy cream, cold
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup Biscoff spread, melted
Pro Tips
- Chill your mixing bowl and beaters before whipping the cream. It helps it whip faster and hold better.
- Don’t skip softening the cream cheese—cold cream cheese will make the filling lumpy.
- Use clear cups so you can see those pretty layers!
- Pop the Biscoff spread in the microwave for 10–15 seconds to make it easier to drizzle or spread.
- Use a piping bag or Ziploc bag to layer the filling neatly.
Tools Needed
- Hand or stand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Food processor or rolling pin + bag (for crushing cookies)
- Microwave-safe bowl
- 6 small glass cups or jars
Substitutions and Variations
- Swap Biscoff cookies for graham crackers or Oreos
- Use mascarpone instead of cream cheese for a richer flavor
- Add a layer of fruit jam or chopped fruit between the layers
- Top with whipped cream or chopped nuts for extra texture
Make Ahead Tips
You can make these up to 2 days in advance. Just keep them covered in the fridge. Add cookie toppings right before serving so they don’t get soggy.
Recipe & Instructions
Step 1: Make the crust
Crush 18 Biscoff cookies into fine crumbs using a food processor or place them in a sealed bag and crush with a rolling pin. Mix the crumbs with 4 tablespoons melted unsalted butter until combined.
Step 2: Press crust into cups
Spoon about 2 tablespoons of the cookie crumb mixture into the bottom of each of your 6 serving cups. Press down gently to create a crust layer.
Step 3: Whip the cream
In a chilled bowl, whip 1 cup cold heavy cream using a mixer until stiff peaks form. Set aside.
Step 4: Make the cheesecake filling
In another bowl, beat 8 oz softened cream cheese, 1/3 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
Step 5: Fold whipped cream into cheesecake
Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined and fluffy.
Step 6: Layer the cheesecake
Spoon or pipe the cheesecake filling over the crust in each cup, dividing evenly between the 6 cups.
Step 7: Add melted Biscoff topping
Microwave 1/3 cup Biscoff spread until melted (about 10–15 seconds). Spoon or drizzle it over the cheesecake layer.
Step 8: Chill and serve
Refrigerate the cups for at least 1 hour before serving. Top with a whole or crushed Biscoff cookie just before serving.
Macros (Per Serving – Approximate)
- Calories: 410
- Protein: 3g
- Carbs: 26g
- Fat: 34g
- Fiber: 0.5g
- Sugar: 17g
Why This Recipe Works (Quick Science)
- Fat helps texture: Cream cheese and whipped cream both bring fat, which makes the filling rich, smooth, and stable.
- Air = fluffiness: Whipping the cream separately traps air, giving that light mousse-like texture when folded into the denser cream cheese.
- No-bake crust: Biscoff cookies already have enough fat and sugar to stick together perfectly when mixed with melted butter—no baking needed.
Common Mistakes
- Not softening cream cheese: Makes the filling lumpy.
- Over-whipping the cream: Turns it grainy. Stop at stiff peaks.
- Not chilling long enough: The filling won’t set if you skip this step.
- Using warm ingredients: Keep the cream and spread cold or chilled except for the melted Biscoff.
What to Serve With
- Coffee or espresso
- Fresh berries on the side
- A drizzle of chocolate or caramel
- A small scoop of vanilla ice cream if you’re feeling extra
FAQ
Can I make these dairy-free?
Yes! Use dairy-free cream cheese and coconut cream (whipped) as a substitute.
How long will these last in the fridge?
Up to 3 days, covered tightly.
Can I freeze them?
You can, but the texture may change slightly. Best eaten fresh or within a few days.
Do I have to use a piping bag?
Nope, a spoon works just fine! But a bag makes it neater.
Final Thoughts
These No-Bake Biscoff Cheesecake Cups are the kind of dessert you’ll want to keep in your back pocket. Easy to whip up, always a hit, and honestly kind of addictive. Try them out, and let me know how yours turn out in the comments—I’d love to hear your twists or what you served them with!
