Biscoff Cheesecake Cups

Prep Time 20 mins
Rest Time 2 hrs
Total Time 2 hrs 20 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Best Season: All Seasons
Description

These creamy and indulgent Biscoff Cheesecake Cups are a no-bake dessert made with a buttery cookie base, smooth cream cheese filling, and rich Biscoff spread. Perfect for parties, gatherings, or quick sweet cravings, this easy layered dessert comes together effortlessly and delivers bakery-style flavor in every spoonful.

Ingredients
    For the Biscuit Base
  • 200 g Biscoff biscuits (finely crushed)
  • 80 g unsalted butter (melted)
    • For the Cheesecake Filling
  • 300 g full-fat cream cheese (room temperature)
  • 1 cup whipping cream (cold)
  • ½ cup Biscoff spread (smooth)
  • ½ cup powdered sugar (sifted)
  • 1 tsp vanilla extract
    • For the Topping
  • ½ cup Biscoff spread (slightly melted for drizzling)
  • 2–3 Biscoff biscuits (crumbled or halved for garnish)
  • Optional: whipped cream for piping
Instructions
    Prepare the Biscuit Base
  1. 1
    Crush the Biscoff biscuits into very fine crumbs using a food processor or by placing them in a zip bag and crushing with a rolling pin. Transfer the crumbs to a mixing bowl and pour in the melted butter. Mix thoroughly until the texture resembles wet sand.
  2. 2
    Divide the mixture evenly into 6 serving cups and press firmly using the back of a spoon to create a compact base layer. Place the cups in the refrigerator for 20–30 minutes to firm up.
    3. Whip the Cream
  3. 3
    In a chilled mixing bowl, pour the cold whipping cream. Beat with an electric mixer on medium-high speed until stiff peaks form. The cream should hold its shape but still look smooth and creamy. Do not overwhip.
    4. Prepare the Cheesecake Filling
  4. 4
    In another bowl, beat the softened cream cheese until smooth and lump-free. Add powdered sugar and vanilla extract, and mix until creamy.
  5. 5
    Add the Biscoff spread and beat again until fully incorporated. The mixture should be smooth and glossy.
  6. 6
    Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold carefully to maintain the airy texture. This creates a light, mousse-like cheesecake filling.
    7. Assemble the Cups
  7. 7
    Remove the chilled biscuit base cups from the refrigerator. Spoon or pipe the cheesecake filling evenly over the biscuit base in each cup. Smooth the tops using a spoon or offset spatula.
  8. 8
    Tap the cups lightly on the counter to remove any air bubbles.
    9. Add the Topping
  9. 9
    Slightly warm the Biscoff spread for 10–15 seconds in the microwave until pourable (not hot). Drizzle over the cheesecake layer.
  10. 10
    Garnish with crumbled Biscoff biscuits or place a half biscuit upright for a decorative finish.
  11. 11
    Chill the assembled cups for at least 2 hours (or overnight) until fully set.
    12. Serve
  12. 12
    Serve chilled. The cheesecake should be firm yet creamy, with distinct layers and a rich caramel-spiced flavor in every bite.
Note
  • Always use room temperature cream cheese to avoid lumps.
  • Use cold whipping cream for better volume.
  • For a firmer texture, chill overnight.
  • You can freeze the cups for 30 minutes before serving for a semi-frozen cheesecake texture.
  • Store covered in the refrigerator for up to 3 days.
  • For variation, add a layer of chocolate ganache between the base and cheesecake filling.
  • To make it lighter, reduce sugar slightly as Biscoff spread is already sweet.
Keywords: no-bake, easy dessert, eggless, party dessert, quick treat
Read it online: https://petitepanini.com/recipe/biscoff-cheesecake-cups/