No-bake Biscoff Cheesecake Cups
These no-bake mini Biscoff cheesecakes are ideal for your special occasions! They are made with a buttery Biscoff biscuit base, a creamy Biscoff (cookie butter) cheesecake filling, and crushed Lotus Biscoff biscuits on top. They're Biscoff heaven in a bite!
A crushed Biscoff or graham biscuit crust with a divine cookie butter flavoured no-bake cheesecake filling, all packed into cute little individual servings. Or make it into one large pie. Either way this one is addictively good and will not last long!
These incredible Biscoff cheesecake cups have a light, sweet, and creamy filling with a rich cookie butter flavor.
No-bake: These cheesecake cups do not require baking and come together quickly. This cheesecake's melt-in-your-mouth texture and creamy texture are completely irresistible.
Easy: These cheesecake cups are created in no-time. They are perfect for parties or even on the days you are looking for something sweet and cheesy with minimal effort.
Biscoff flavor: This cheesecake is perfect for those who enjoy the taste of Biscoff biscuits. This cheesecake's crust is made with Biscoff biscuits, and the filling is made with cookie butter. Finally, a layer of melted cookie butter is applied to the cheesecake.
It is not necessary to spend hours making cheesecake. With this recipe, you can make a delicious cheesecake in no time.
How long do these lotus cheese cake cups last in the fridge?
These no bake Biscoff cheesecake cups will last for up to 5 days in the fridge.
PRO TIPS
Cream cheese should be at room temperature. Never use cream cheese straight from the refrigerator. For the best results, use full-fat cream cheese.
Gather the ingredients and place them on the counter before you begin. Measure out the ingredients precisely.
Biscoff cheesecake does not require any additional topping, but you can decorate it with berries, whipped cream, and biscuit crumbs if desired.
Place the cheesecake crust in the refrigerator to firm up while you prepare the filling.
I recommend making these cheesecake cups a day ahead of time so they have time to set and the flavors can really blend together. After at least 6 hours in the fridge, they taste much better.
Use a piping bag to fill the creamcheese in the cups.
If you run out of cookie butter, you can replace it with a few tablespoons of biscuit crumbs in the cheesecake filling.
Ingredients
Graham Crust
- 300 g graham cookies or Lotus Biscoff Biscuits (about 1 and 1/4 package)
- 125 g butter, melted (1/2 cup)
Cheesecake Filling
- 500 g cream cheese, room temperature (two packages)
- 1 cup cookie butter spread (also called biscoff or speculoos spread)
- 1 tsp vanilla extract
- 1 1/2 cup whipping cream (you can also use cool whip to save time)
- 2 tbsp sugar (optional)
Topping
- 2 tbsp cookie butter spread
- 1 cup whipped cream (or cool whip)
- crushed and whole graham cookies
Instructions
Make the Crust: (see tip below for a crispier crust)
Crush the Biscoff biscuits in a blender till they reach a fine powder consistency.
Mix the crushed biscuits with 1/2 cup melted butter until the mixture resembles wet sand.
Using about half the mixture, press down into individual mason jars or cup cake liners (or if you want to make one large cheesecake just press all the crust down into one large springform pan.*) Use the back of your spoon to make sure it is well packed down and set aside. Keep the remaining half of the cookie crumb mixture aside for later.
Make the Cheesecake Filling
Using an electric mixer, whip the whipped cream with 1 tsp vanilla extract till stiff peaks form. Set aside.
In the same mixer bowl, whip together the 500g room temperature cream cheese, 2 tbsp sugar (if using), and cookie butter spread till smooth.
Add the whipped cream into the cream cheese mixture and whip till fully incorporated.
Carefully pour about 1/4 cup of the mixture into your prepared cups.
Using the reserved cookie crumb mixture, sprinkle 1-2 tbsp over the cheesecake layer in each of the cups. Top with another 1/4 cup of the cheesecake mixture.
Decorate however you like - I topped with a thin layer of whipped cream, more crushed biscuit crumbs, cookie butter drizzle and/or half a cookie.
Cover and refrigerate for at least 5 hours till the cheesecake firms up.
Serve chilled.
Notes
*Tip: For a crispier crust, or if you are making this into one large cheesecake, try baking the crust in the bottom of the dish (before adding the cheesecake filling) at 350F (176C) for 15 minutes. Set aside to cool completely before filling with the cheesecake filling.
Tip: To drizzle cookie butter over the prepared cheesecake, warm it up in the microwave for 20 seconds so it melts to a honey consistency for an easier drizzle. Dip a spoon or whisk into the melted cookie butter and gently wave it back and forth over the cheesecake to form thin streams of cookie butter over the cheesecake.
