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Easy No-Bake Biscoff Cheesecake Cups

A close-up of a single cookie butter cheesecake cup topped with caramel drizzle and cookie crumbs.
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Make these simple, creamy cookie butter cheesecake cups without turning on your oven. This recipe uses Lotus Biscoff cookies for the crust and filling, creating individual, indulgent desserts perfect for parties or quick treats.

Ingredients

Scale
  • 1 1/2 cups crushed Biscoff cookies (about 25 cookies)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/2 cup Biscoff spread (cookie butter), plus extra for topping

Instructions

  1. Prepare the crust: Combine the crushed Biscoff cookies and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  2. Divide the crust mixture evenly among 12 standard muffin cups lined with paper liners, or into individual serving glasses. Press the mixture down firmly to form the base. Place the cups in the freezer while you make the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until just combined.
  4. In a separate bowl, whip the heavy cream until medium peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  5. Fold in 1/2 cup of Biscoff spread into the cheesecake mixture until it is uniform in color and texture.
  6. Spoon or pipe the cheesecake filling over the chilled crusts in each cup. Smooth the tops.
  7. Chill the cheesecake cups in the refrigerator for at least 4 hours, or until firm.
  8. Before serving, warm a small amount of extra Biscoff spread slightly so it drizzles easily. Top each cheesecake cup with a spoonful of the warm spread.

Notes

  • If you do not have paper liners, lightly spray the muffin tin cups with non-stick spray for easier removal.
  • For a richer flavor, you can substitute 1/4 cup of the heavy cream with 1/4 cup of softened cream cheese blended with 1 tablespoon of cookie butter for the crust layer.
  • These are excellent make-ahead desserts; they hold well in the refrigerator for up to three days.

Nutrition

Find it online: https://kitchenslang.com/cookie-butter-cheesecake-cups-recipe/