These No Bake Biscoff Cheesecake Cups have a buttery Biscoff cookie crust, a creamy cookie butter cheesecake filling, and a drizzle of melted Biscoff spread on top. They’re made with just six ingredients and served in individual dessert cups, so there’s no slicing or baking required.
I like making individual desserts when I’m having company because everyone can grab their own. These cheesecake cups take about 20 minutes to put together, and you can make them ahead of time and let them chill in the refrigerator until you’re ready to serve.
Why I Love Biscoff Cheesecake
About The Ingredients
- Biscoff Cookies: Crushed into fine crumbs and mixed with melted butter to make the cookie crust. Save a few extra cookies for garnishing.
- Unsalted Butter: Holds the cookie crumbs together to create the bottom layer of each cheesecake cup.
- Cream Cheese: Use softened cream cheese for a smooth, creamy cheesecake filling without lumps.
- Powdered Sugar: Sweetens the cheesecake filling without making it grainy.
- Biscoff Cookie Butter: Gives the cheesecake its rich, spiced cookie flavor. Some goes into the filling, and the rest is melted and drizzled over the top.
- Cool Whip: Folded into the cream cheese mixture to make the filling light and fluffy. Make sure it’s completely thawed before using.
Be sure to check out the full recipe and ingredient list below
How to Make No Bake Biscoff Cheesecake Cups
Step 1: Make the Cookie Crust: Crush 20 Biscoff cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix the crumbs with melted butter until evenly coated.
Step 2: Fill the Dessert Cups: Divide the cookie crumbs between 6–8 dessert cups, gently pressing them into the bottom to form the crust.
Step 3: Make the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and ¾ cup Biscoff cookie butter with a hand mixer until smooth. Gently fold in the thawed Cool Whip until light and fluffy.
Step 4: Assemble the Cheesecake Cups: Spoon or pipe the cheesecake filling over the cookie crust in each dessert cup.
Step 5: Add the Biscoff Topping: Microwave the remaining ¼ cup Biscoff cookie butter for 15–20 seconds until pourable. Drizzle over the cheesecake filling.
Step 6: Chill and Serve: Refrigerate for at least 2 hours to set. Garnish with whole or crushed Biscoff cookies just before serving.
Tips I Found Helpful
- Soften the cream cheese. Let it come to room temperature before mixing to prevent lumps in the cheesecake filling.
- Use a food processor. It makes crushing the Biscoff cookies into fine crumbs quick and easy. A zip-top bag and rolling pin work too.
- Fold in the Cool Whip gently. This keeps the cheesecake filling light and fluffy.
- Warm the cookie butter. Microwave the topping for 15–20 seconds so it’s easier to drizzle over the cheesecake cups.
- Don’t skip the chilling time. Refrigerate for at least 2 hours so the cheesecake filling has time to set.
- Wait to add the cookies. Garnish with whole or crushed Biscoff cookies right before serving so they stay crunchy.
Questions Readers Ask Most
More No Bake Cheesecake Recipes
No Bake Biscoff Cheesecake Cups
These No Bake Biscoff Cheesecake Cups have a buttery cookie crust, creamy Biscoff cheesecake filling, and a cookie butter drizzle. An easy 6-ingredient dessert that's perfect for making ahead!
Ingredients
- 20 Biscoff cookies, plus extra for garnish
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 cup Biscoff cookie butter, divided
- 1 (8-ounce) tub Cool Whip, thawed
Instructions
- Crush the Biscoff cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
- Mix the cookie crumbs with melted butter until evenly coated.
- Divide the crumbs between 6–8 dessert cups, gently pressing them into the bottom to form the crust.
- In a large bowl, beat the softened cream cheese, powdered sugar, and ¾ cup Biscoff cookie butter until smooth.
- Gently fold in the thawed Cool Whip until the filling is light and fluffy.
- Spoon or pipe the cheesecake filling evenly over the cookie crust in each cup.
- Microwave the remaining ¼ cup Biscoff cookie butter for 15–20 seconds until pourable. Drizzle over each cheesecake cup.
- Refrigerate for at least 2 hours. Garnish with whole or crushed Biscoff cookies just before serving.
Notes
- Make ahead: Prepare the cheesecake cups in advance and refrigerate until serving.
- Storage: Keep covered in the refrigerator for up to 4–5 days.
- Cool Whip substitute: Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form, then gently fold into the filling.
- Cookie substitutions: Graham crackers, gingersnaps, or speculoos cookies can replace the Biscoff cookies in the crust.
- Optional additions: Add mini chocolate chips or a drizzle of warm caramel sauce between the crust and cheesecake filling.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 779Total Fat: 44gSaturated Fat: 24gUnsaturated Fat: 20gCholesterol: 68mgSodium: 583mgCarbohydrates: 90gFiber: 1gSugar: 50gProtein: 10g
