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No-Bake Biscoff Cheesecake Cups Recipe

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★★★★★

4.8 from 107 reviews

Delight in these luscious No-Bake Biscoff Cheesecake Cups featuring a crunchy Lotus Biscoff crumb base with a creamy, fluffy cheesecake filling infused with biscoff spread. Easy to prepare and perfect for any occasion, these individual dessert cups require no baking and are finished with a generous biscoff spread garnish and cookie halves for extra crunch and flavor.

Ingredients

Scale

Crumb 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 Biscoff spread
  • 1 teaspoon vanilla extract

Garnish

  • 1/2 cup Biscoff spread
  • 8 Biscoff cookies, cut in half

Instructions

  1. Prepare the crumb base: Crush 30 Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Combine the crumbs with 2 tablespoons of melted unsalted butter until the mixture resembles wet sand.
  2. Form the base: Spoon the crumb mixture into individual serving cups and press firmly and evenly on the bottom to create a compact crust layer. Place the cups in the refrigerator to chill while you prepare the filling.
  3. Whip the cream: In a large mixing bowl, whip 16 oz (2 cups) of heavy cream until stiff peaks form. This will give the cheesecake filling its light and airy texture.
  4. Mix the cheesecake filling: In another bowl, beat 8 oz of room temperature cream cheese until smooth. Gradually add 1/2 cup powdered sugar, 1/2 cup Biscoff spread, and 1 teaspoon vanilla extract, continuing to beat until fully combined and fluffy.
  5. Combine cream and cream cheese mixture: Gently fold the whipped cream into the cream cheese and biscoff mixture until well incorporated, being careful not to deflate the whipped cream.
  6. Assemble the cheesecake cups: Spoon or pipe the cheesecake filling over the chilled crumb base in each cup, smoothing the surface evenly.
  7. Chill: Refrigerate the assembled cups for at least 4 hours or overnight to allow the filling to set properly.
  8. Garnish and serve: Before serving, warm 1/2 cup Biscoff spread slightly to make it drizzle-friendly. Drizzle over the cheesecake cups and garnish each with halves of 8 Biscoff cookies. Enjoy chilled.

Notes

  • Ensure the cream cheese is at room temperature to avoid lumps in the filling.
  • For a firmer crust, you can refrigerate the crumb base for 30 minutes before adding the filling.
  • You can substitute heavy cream with whipping cream if preferred.
  • If Biscoff spread is too thick, warm it gently over a double boiler for easier mixing and drizzling.
  • These cheesecake cups keep well in the refrigerator for up to 3 days.

Keywords: No-Bake Cheesecake, Biscoff, Dessert Cups, Easy Cheesecake, Cream Cheese Dessert, Lotus Cookie Crust

Find it online: https://busyrecipe.com/no-bake-biscoff-cheesecake-cups-recipe/