Biscoff Cheesecake Cups
Scooped straight from the cup, these Biscoff Cheesecake Cups show off a firm buttery cookie base, a smooth tangy cheesecake layer, and a glossy top of warm Biscoff spread. They are no-bake, so the oven stays off while they set in the fridge.
Yield: 8 servings | Prep: 25 min | Chill: 4 hours | Total: 4 hours 25 min
Biscoff Cheesecake Cups Ingredients
- 5 tbsp melted butter — Binds the crushed cookies so the crust holds together when you press it into the cups. Pour the butter over the crushed cookies and stir until every crumb is evenly moistened.
- 2 cups crushed Biscoff cookies — Form the base. Crush them finely in a food processor, or in a zip-top bag with a rolling pin, so the crust packs down firmly.
- 1 1/4 cups Biscoff cookie butter — Gives the cups their caramel-spiced flavor. About 1 cup goes into the filling, and the remaining 1/4 cup is melted and used as the topping.
- 16 oz cream cheese — I don’t recommend the spreadable tub here; I’d reach for the full-fat block style, softened first. Block cream cheese sets firm enough to hold its shape in the cup.
- 1/2 cup powdered sugar — Sweetens the filling and blends smoothly with the cream cheese, so there is no gritty texture.
- 1 tsp vanilla extract — Rounds out the sweetness so the filling tastes like cheesecake rather than plain cream cheese.
- 1 cup heavy whipping cream — Whipped and folded into the filling to make it light and airy rather than dense.
Substitutions And Additions
Biscoff Cookie Butter
I’d use the same amount of a smooth cookie butter from another brand here, since it blends in just as well. Expect a slightly different sweetness, so taste the filling before folding in the cream.
Cream Cheese
Avoid the spreadable tub style. It stays soft, and the cups may not hold their shape when scooped. Stick with block cream cheese for the cleanest set.
Biscoff Cookies
Plain graham crackers can replace the Biscoff cookies in the crust. The crust will taste less caramel-spiced. Use the same 2 cups crushed and the same 5 tbsp melted butter.
Heavy Whipping Cream
Do not substitute milk or half-and-half, since the whipped cream is what makes the filling light and set. Keep it cold and whip it to soft peaks.
How To Make This Biscoff Cheesecake Cups Recipe
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Make the cookie crust. In a bowl, mix the 2 cups crushed Biscoff cookies with the 5 tbsp melted butter until every crumb looks damp and evenly coated. Divide the mixture among small dessert cups. Press it firmly into the bottom of each cup with the back of a spoon. A firm crust keeps the base from crumbling when you scoop into it.
Pro Tip: Press the crust down hard, or the layers will separate when you scoop.
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Make the cheesecake filling. In a large mixing bowl, beat the 16 oz softened cream cheese with the 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth. Add about 1 cup of the Biscoff cookie butter and beat until smooth and fluffy, about 2 minutes with a hand or stand mixer.
In a separate bowl, whip the 1 cup heavy whipping cream to soft peaks. Fold it gently into the cream cheese mixture with a spatula. Stop folding once no streaks of cream remain, so the filling stays light.
Pro Tip: Make sure the cream cheese is softened before you start, or the filling will turn lumpy.
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Fill the cups. Spoon the Biscoff cheesecake filling evenly over the cookie crust in each cup. Smooth the tops with the back of a spoon so each layer is level. The filling should be thick and spreadable, not runny. If it is too loose, chill the bowl for 10 minutes before filling.
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Make the topping and chill. Melt the remaining 1/4 cup Biscoff cookie butter in a microwave-safe bowl in 15-second bursts, stirring between each, until smooth and pourable. Pour a thin layer over the top of each cup so it settles into a glossy finish. Refrigerate the cups for 4 hours until set. They are ready when the filling feels firm to a light touch and the topping no longer moves.
Pro Tip: Keep the cups level in the fridge so the topping doesn’t slide.
How To Serve And Store
Serve the cups chilled, straight from the fridge. Add a little extra crushed Biscoff cookie on top for crunch. They are rich, so one cup is plenty for most people after a meal.
In The Fridge
Cover the cups and refrigerate for up to 3 days. Keep them at 40°F or below, and do not leave them out for more than 2 hours.
In The Freezer
Do not freeze these. The cream cheese filling can turn grainy and watery once thawed. Keep them chilled in the refrigerator instead.
Frequently Asked Questions
Can you make these Biscoff Cheesecake Cups ahead?
Feel free to prepare them a day in advance, since they hold up well overnight in the refrigerator. Cover the cups after they set and keep them refrigerated until serving.
Do I need to bake these?
No. These are no-bake cheesecake cups that set in the fridge. Chill them for 4 hours.
How do I know when the cups are set?
They are ready when the filling feels firm when lightly touched and the Biscoff topping has stopped sliding. If it still looks soft, give them more time in the fridge.
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- Santa Claus Sugar Cookies Recipe
Looking for more easy desserts? Follow Hailee Recipes on Pinterest for new ideas every week.
Biscoff Cheesecake Cups
Ingredients
Method
- Mix the 2 cups crushed Biscoff cookies with the 5 tbsp melted butter, then press firmly into the bottom of small dessert cups.
- Beat the 16 oz softened cream cheese, 1/2 cup powdered sugar, 1 tsp vanilla extract, and about 1 cup of the Biscoff cookie butter until smooth and fluffy, about 2 minutes. Whip the 1 cup heavy whipping cream to soft peaks and fold it in gently.
- Spoon the Biscoff cheesecake filling evenly over the crust in each cup and smooth the tops.
- Melt the remaining 1/4 cup Biscoff cookie butter until pourable, pour a thin layer over each cup, and refrigerate for 4 hours until set.
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