No-Bake Biscoff Cheesecake Cups
No-Bake Biscoff Cheesecake Cups are creamy, rich and loaded with the
delicious taste of cookie butter. This dessert is easy to make and great for any
occasion!
Prep Time Chill time Total Time
20 mins 4 hrs 4 hrs 20 mins
Course: Dessert Cuisine: American 5 from 2 votes
Keyword: biscoff, biscoff cheesecake, cheesecake cups Servings: 8 cups
Equipment
Lotus Biscoff Cookies
Lotus Biscoff Spread
Mini Dessert Cups
Ingredients
Crumb Base
30 Lotus biscoff biscuits
2 tablespoons unsalted butter melted
Cheesecake Filling
16 oz heavy cream 2 cups
8 oz cream cheese at room temp
1/2 cup powdered sugar
½ cup biscoff spread
1 teaspoon vanilla extract
Garnish
½ cup biscoff spread
8 biscoff cookies cut in half
Instructions
1. Make the Base: Start by crushing the Biscoff biscuits into fine crumbs (you can use a food
processor or a rolling pin). In a medium bowl, combine the biscoff crumbs with 2 tablespoons of
melted butter. Reserve a few tablespoons of the mixture for decoration.
2. Divide the crumb mixture into your cups. This recipe makes about 8 (normal) to 16 (shot) cups,
depending on the size. Add about 2-3 tablespoons of the mixture to each cup, pressing down to
even out. Set aside.
3. Make the Cheesecake Filling: In a large bowl, whisk the heavy cream and whisk until stiff peaks
form.
4. In another bowl, whisk the cream cheese, powdered sugar, biscoff and vanilla and whisk until
smooth and creamy. Gradually add the whipped heavy cream into the cream cheese mixture and
fold until fully incorporated.
5. Assemble: Add the cheesecake mixture to a large piping bag. Then pipe into each dessert cup.
Melt ½ cup of Lotus Biscoff spread in the microwave for 20 seconds or until liquidy. Top the cups
with a thin layer of melted Lotus Biscoff spread. Add cookie halves to decorate. Sprinkle with a
little reserved cookie crumbs.
6. Refrigerate for at least 4 hours until cheesecake firms up. Serve chilled.
Notes
Recipe Yeilds about 8 standard size cups or 24 mini dessert cups.
Nutrition
Serving: 1cup | Calories: 634kcal | Carbohydrates: 47g | Protein: 7g | Fat: 47g | Saturated Fat: 24g |
Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium:
251mg | Potassium: 184mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1302IU | Vitamin C: 0.3mg | Calcium:
86mg | Iron: 2mg
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