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Biscoff Cheesecake Cups Recipe

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3.9 from 26 reviews

These Biscoff Cheesecake Cups are a decadent no-bake dessert featuring creamy full-fat cream cheese blended with smooth Biscoff spread, layered in individual jars, and topped with crushed Biscoff cookies. Perfect for a quick and impressive treat, they set in the refrigerator and require no oven time.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Cheesecake Filling

  • 7 oz full-fat cream cheese, softened (200g)
  • ½ cup smooth Biscoff spread (125g)
  • ¾ cup heavy cream, at least 33% fat (180ml)

Base and Topping

  • 8 tablespoons smooth Biscoff spread, melted (125g) (about 2 tablespoons per jar)
  • 8–12 tablespoons smooth Biscoff spread, melted (125–180g) (2–3 tablespoons per jar, for topping)
  • 6–8 Biscoff cookies, crushed (about 35–50g)

Instructions

  1. Chill and Whip the Cream: Chill a metal bowl in the freezer for about 10 minutes. Then, remove it and pour in the heavy cream. Using a hand mixer, beat the cream starting on low speed and gradually increasing to medium-high until stiff peaks form. Set aside the whipped cream.
  2. Prepare the Cheesecake Mixture: In a separate bowl, beat together the softened cream cheese and ½ cup smooth Biscoff spread until you achieve a smooth, creamy texture. Be careful not to overmix to keep it light.
  3. Fold Whipped Cream: Gently fold the whipped cream into the Biscoff and cream cheese mixture in two batches. This helps keep the filling airy. Once combined, refrigerate the mixture while you assemble.
  4. Melt Biscoff Spread for Base: Melt 8 tablespoons of smooth Biscoff spread using a microwave on low power for 10–15 seconds or heat it gently over a double boiler until melted and smooth.
  5. Prepare the Jar Bases: Spoon approximately 2 tablespoons of the melted Biscoff spread into the bottom of each tulip jar or small serving container. Swirl it around gently to evenly coat the base.
  6. Fill with Cheesecake Layer: Spoon or pipe the prepared cheesecake filling into each jar, filling each to just below the rim for a neat finish.
  7. Top with Melted Biscoff: Melt an additional 8 to 12 tablespoons of Biscoff spread. Spoon 2 to 3 tablespoons over the cheesecake filling in each jar to create a luscious top layer.
  8. Chill to Set: Place the assembled jars in the refrigerator for about one hour to allow the cheesecake cups to firm up and the layers to set properly.
  9. Add Cookie Topping: Just before serving, sprinkle each jar with a generous layer of crushed Biscoff cookies for a crunchy texture contrast.
  10. Optional Garnish: For an extra touch of indulgence, drizzle more melted Biscoff spread over the cookie topping as a garnish.
  11. Serve and Enjoy: Your Biscoff Cheesecake Cups are now ready to be enjoyed as a delightful dessert for any occasion.

Notes

  • Use full-fat cream cheese and heavy cream for the creamiest texture and best flavor.
  • Be careful not to overbeat the cream cheese mixture to avoid a dense filling.
  • Chilling the bowls helps achieve stiffer whipped cream.
  • If you don’t have tulip jars, use any small glass containers or serving cups.
  • You can make these cheesecake cups a day ahead—just cover and refrigerate until ready to serve.
  • For easier layering, piping the cheesecake filling helps create a smooth top.
  • The optional extra drizzle of Biscoff spread elevates both flavor and presentation.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://yourdailycook.com/biscoff-cheesecake-cups-recipe/