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No Bake Biscoff Cheesecake Cups – Creamy 20-Minute Treat
These no bake Biscoff cheesecake cups earn a permanent spot in your weekly rotation because they give you all the cozy caramel-spice flavor of cookie butter without ever turning on the oven. You stir a buttery crust, whip a silky filling, and spoon it all into cups in about twenty minutes flat.
I keep a jar of Biscoff spread in the pantry just for these. The crust is crushed speculoos cookies pressed into the bottom of the cup, the filling is cream cheese lightened with whipped cream and a generous scoop of cookie butter, and a warm drizzle of melted spread finishes each one.
They chill while you eat dinner, which makes them my favorite make-ahead dessert for potlucks, birthdays, and any night that deserves a little something sweet.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (150g) crushed Biscoff speculoos cookies (about 22 cookies)
Crush them fine in a zip-top bag with a rolling pin. Lotus Biscoff is the classic choice, but any caramelized speculoos biscuit works, and gingersnaps make a spicier swap.
5 tablespoons (70g) unsalted butter, melted
Melt it in short bursts in the microwave so it does not sputter. Salted butter is fine too; just skip the pinch of salt below.
1/8 teaspoon fine salt
A tiny pinch sharpens the caramel notes in the crust. Leave it out if you used salted butter.
8 ounces (225g) full-fat cream cheese, softened
Take it out of the fridge 30 minutes ahead so it whips smooth. Full-fat is essential here; low-fat cream cheese turns grainy and loose.
3/4 cup (200g) Biscoff cookie butter spread, plus 3 tablespoons for drizzling
Look for the smooth, creamy version rather than the crunchy one for the filling. If you can only find crunchy, it still works and adds a pleasant little texture.
1/2 cup (60g) powdered sugar
Sift it if it looks lumpy so the filling stays silky. You can swap in 1/4 cup honey, but reduce the heavy cream by a tablespoon.
1 teaspoon vanilla extract
Pure vanilla rounds out the spice. Bourbon vanilla or a scrape of vanilla bean paste both work nicely.
3/4 cup (180ml) heavy whipping cream, cold
Keep it refrigerator-cold for the fastest whip. Coconut cream (the thick canned kind, chilled) makes a dairy-free stand-in.
1/4 teaspoon ground cinnamon, optional
A little cinnamon echoes the speculoos spice. Pumpkin pie spice is a lovely substitute if you want a warmer profile.
Whipped cream and extra crushed cookies, for topping
Save a few cookie crumbs from the crust for the finish. Store-bought whipped cream is a fine shortcut on busy days.
Tips & Tricks
Whip the cream to soft-medium peaks only
over-whipped cream turns stiff and grainy, and the filling will look curdled when you fold it into the cream cheese.
Chill at least 2 hours before serving
the cups need time to set so the filling slices cleanly on a spoon instead of slumping.
- Press the crust firmly with the back of a spoon: loose crumbs will float up into the filling and turn it gritty, so pack each cup bottom flat and even.
- Warm the drizzle spread just until pourable: 15 to 20 seconds in the microwave is plenty; too hot and it will melt the filling instead of sitting on top.
Pro Tips
Step-by-Step Instructions
1. Crush the cookies
Pulse the Biscoff cookies in a food processor, or seal them in a zip-top bag and roll with a rolling pin, until you have fine, sandy crumbs with no big chunks left. You should end up with about 1 1/2 cups of crumbs.
2. Make the crust
Stir the crumbs with the melted butter and salt until every crumb looks evenly moist and the mixture holds together when you squeeze a handful. Divide among 6 small glasses or 8-ounce jars and press firmly into an even layer with the back of a spoon.
3. Whip the cream cheese
Beat the softened cream cheese and powdered sugar with a hand mixer on medium speed for about 1 minute, until completely smooth and no lumps remain. Scrape down the bowl so nothing hides at the bottom.
4. Add the cookie butter
Beat in 3/4 cup of the Biscoff spread, the vanilla, and the cinnamon if using, for 30 seconds until the mixture is uniform and glossy. It should look like thick caramel frosting.
5. Whip the cream
In a separate chilled bowl, whip the cold heavy cream on medium-high for 1 to 2 minutes, until it holds soft, droopy peaks that just barely flop over when you lift the beaters.
6. Fold it together
Fold the whipped cream into the cream cheese mixture in three additions with a spatula, using gentle sweeping motions until no white streaks remain. Stop as soon as it is combined so you do not deflate the air.
7. Fill the cups
Spoon or pipe the filling over the crusts, filling each cup to about 1/4 inch below the rim. Tap each cup gently on the counter to settle the filling and release any air pockets.
8. Chill and finish
Cover and refrigerate for at least 2 hours, until the filling is set and a spoon leaves a clean edge. Just before serving, warm the remaining 3 tablespoons of Biscoff spread in the microwave for 15 to 20 seconds until pourable, drizzle over the tops, and finish with whipped cream and reserved crumbs.
Delicious Variations
Chocolate Biscoff Cups
Stir 2 tablespoons of cocoa powder into the filling and drizzle with melted dark chocolate instead of cookie butter.
Banoffee Biscoff Cups
Add a thin layer of sliced bananas and a spoon of dulce de leche between the crust and the filling.
Mini Cheesecake Jars
Layer the crumbs, filling, and drizzle in small 4-ounce jars for party-friendly portions that need no spoons.
How to Store No Bake Biscoff Cheesecake Cups
Refrigerator
Store covered in the refrigerator for up to 3 days; add the drizzle and whipped cream topping just before serving so it stays fresh-looking.
Freezer
Freeze the filled cups without toppings for up to 1 month; thaw overnight in the refrigerator and add the drizzle fresh.
Reheating
No reheating needed; these are served cold, straight from the refrigerator.
Frequently Asked Questions
Q: Can I make no bake Biscoff cheesecake cups ahead of time?
Yes, you can make them up to 3 days ahead and keep them covered in the refrigerator. Add the melted cookie butter drizzle and whipped cream topping right before serving so everything looks fresh.
Q: Why is my no bake cheesecake filling runny?
The filling usually turns runny when the cream cheese was too soft or the whipped cream was under-whipped. Use cold heavy cream, whip it to soft-medium peaks, and chill the cups for at least 2 hours before serving.
Q: Can I use a different cookie for the crust?
Yes, gingersnaps, graham crackers, or shortbread all make a fine crust in the same quantity. Gingersnaps bring extra spice, while graham crackers give a milder, more classic cheesecake base.
Q: How many cups does this recipe make?
This recipe makes 6 generous 8-ounce cups, or about 10 smaller 4-ounce party portions. The filling amount stays the same; only the cup size and chill time change slightly.
Q: Is Biscoff cookie butter the same as peanut butter?
No, Biscoff spread is made from crushed speculoos cookies and has a caramelized, spiced flavor rather than a nutty one. It is also usually nut-free, though always check the label if allergies are a concern.
Give these no bake Biscoff cheesecake cups a try this week and watch them disappear before dinner is even cleared. They are the kind of dessert that makes people ask for the recipe, so snap a photo of your cups and let me know how your family liked them. Cook it your way, and tell me how it went.
No Bake Biscoff Cheesecake Cups
No bake Biscoff cheesecake cups layer buttery cookie crust, silky spiced filling and melted cookie butter for a creamy, crowd-pleasing dessert.
🧂 Ingredients
- 1 1/2 cups (150g) crushed Biscoff speculoos cookies (about 22 cookies)
- 5 tablespoons (70g) unsalted butter, melted
- 1/8 teaspoon fine salt
- 8 ounces (225g) full-fat cream cheese, softened
- 3/4 cup (200g) Biscoff cookie butter spread, plus 3 tablespoons for drizzling
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup (180ml) heavy whipping cream, cold
- 1/4 teaspoon ground cinnamon, optional
- Whipped cream and extra crushed cookies, for topping
📋 Instructions
- 1Crush the cookies — Pulse the Biscoff cookies in a food processor, or seal them in a zip-top bag and roll with a rolling pin, until you have fine, sandy crumbs with no big chunks left. You should end up with about 1 1/2 cups of crumbs.
- 2Make the crust — Stir the crumbs with the melted butter and salt until every crumb looks evenly moist and the mixture holds together when you squeeze a handful. Divide among 6 small glasses or 8-ounce jars and press firmly into an even layer with the back of a spoon.
- 3Whip the cream cheese — Beat the softened cream cheese and powdered sugar with a hand mixer on medium speed for about 1 minute, until completely smooth and no lumps remain. Scrape down the bowl so nothing hides at the bottom.
- 4Add the cookie butter — Beat in 3/4 cup of the Biscoff spread, the vanilla, and the cinnamon if using, for 30 seconds until the mixture is uniform and glossy. It should look like thick caramel frosting.
- 5Whip the cream — In a separate chilled bowl, whip the cold heavy cream on medium-high for 1 to 2 minutes, until it holds soft, droopy peaks that just barely flop over when you lift the beaters.
- 6Fold it together — Fold the whipped cream into the cream cheese mixture in three additions with a spatula, using gentle sweeping motions until no white streaks remain. Stop as soon as it is combined so you do not deflate the air.
- 7Fill the cups — Spoon or pipe the filling over the crusts, filling each cup to about 1/4 inch below the rim. Tap each cup gently on the counter to settle the filling and release any air pockets.
- 8Chill and finish — Cover and refrigerate for at least 2 hours, until the filling is set and a spoon leaves a clean edge. Just before serving, warm the remaining 3 tablespoons of Biscoff spread in the microwave for 15 to 20 seconds until pourable, drizzle over the tops, and finish with whipped cream and reserved crumbs.
Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.