No-Bake Lotus Biscoff Cheesecake cups

So yeah, someone is already enjoying every single spoonful of these no-bake Biscoff cheesecake cups! everyday And honestly, wait until you see how creamy they get. They are seriously soo good and easy to make.

Let’s dive into making these ridiculously easy and delicious desserts!

Why You’ll Love This

• Ridiculously Easy: These are honestly one of our favorite last-minute desserts because they look so pretty but take almost no effort.
• That Texture: Once they chill, the texture turns so creamy and smooth.
• Serious Flavor: Just adding a good amount of Biscoff spread, the flavor hits really well.

Equipments and ingredients you need

Special Equipment

• Electric Hand Mixer or Stand Mixer: Essential for getting the cream cheese fluffy and whipping the cream.
• Food Processor: To crush the cookies (or a ziplock bag and rolling pin).
• Piping Bag: Makes filling the cups much neater (a large ziplock with the corner snipped works too).
• 8 Mini Dessert Cups or Jars (approx. 5-6 oz capacity).

Ingredients

For the Base

• 30 Lotus Biscoff cookies
• 2 tbsp unsalted butter, melted

For the Cheesecake Filling

• 8 oz cream cheese, softened to room temperature
• ½ cup Biscoff spread (cookie butter)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 2 cups (16 oz) heavy whipping cream, cold

For the Topping

• ½ cup Biscoff spread (melted)
• 8 Biscoff cookies (for garnish)
• Extra whipped cream (optional)

Instructions

1. Blitz the base

First up, we’re making the base! Just pop those Biscoff cookies into a food processor and blitz them until they’re nice and crumbly.

2. Set the foundation

Sprinkle the crumbs into your serving glasses and lightly level them. Mix in a little melted butter to keep the crumbs together, but that’s it for the base! Super simple.

3. Whip the cream cheese

Now for the star of the show—the filling! If you’ve ever wondered why bakery cups taste so silky, it’s this step! You want to beat the cream cheese until it’s super fluffy before anything else goes in. Seriously, whip it until it’s light and airy.

4. Add the flavor

Add a good amount of Biscoff spread, along with the vanilla extract, to give you that strong, beautiful cookie butter taste. Mix that in, add your powdered sugar, and mix until everything is combined and super smooth.

5. The secret ingredient

Here’s another little secret to make these cheesecake cups absolutely perfect: Whipped Cream. Whip your heavy cream separately just until you get medium stiff peaks. You don’t want to over-whip it and make it too stiff!

6. Fold it in

Fold the whipped cream into your Biscoff cream cheese mixture so the filling turns light and airy instead of dense. Just take your time here, folding it in gently—it makes such a big difference to the final texture!

7. Assemble and chill

Pipe or spoon the creamy Biscoff filling over your cookie crumb base in each glass. Once you’ve filled your cups, cover them with plastic wrap and pop them in the fridge to chill. Once they chill, the texture turns so creamy and smooth!

8. Top it off

After chilling, it’s time to make them even more irresistible with some toppings! We love doing a melted Biscoff drizzle, maybe some extra whipped cream, or just a whole cookie right on top.

9. Enjoy!

Honestly, once you take a spoonful, you’ll understand why these are so amazing. Make these, but don’t be surprised if some of the cups are missing before you even get to serve them!

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Easy No-Bake Biscoff Cheesecake Cups

Recipe by Sana ReiCourse: DessertCuisine: American, EuropeanDifficulty: Easy

Servings

8

cups

Prep time

20

minutes

Calories

520

kcal

Chill Time

240

minutes

Total time

4

hours 

20

minutes

These no-bake cheesecake cups feature a buttery Biscoff cookie crust and a light, airy Biscoff mousse filling. They are the perfect last-minute dessert that looks like it came from a bakery!

Ingredients

• Equipment Needed:

• Electric Mixer

• Food Processor

• Piping Bag

• 8 Dessert Cups (glass or plastic)

• Ingredients:

• 30 Lotus Biscoff cookies (for base)

• 2 tbsp Unsalted butter, melted

• 8 oz Cream cheese, softened

• ½ cup Biscoff spread (for filling)

• ½ cup Powdered sugar

• 1 tsp Vanilla extract

• 2 cups Heavy whipping cream

• ½ cup Biscoff spread (melted, for topping)

• 8 Biscoff cookies (for garnish)

Directions

• Crush 30 Biscoff cookies into fine crumbs and mix with 2 tbsp melted butter. Press into the bottom of 8 dessert cups.
• In a bowl, whip 2 cups heavy cream to medium stiff peaks. Set aside.
• In a separate large bowl, beat 8 oz cream cheese until fluffy. Add ½ cup Biscoff spread, ½ cup powdered sugar, and 1 tsp vanilla. Beat until smooth.
• Gently fold the whipped cream into the cream cheese mixture until combined and airy.
• Pipe the filling into the cups over the crust.
• Refrigerate for at least 4 hours.
• Microwave ½ cup Biscoff spread for 20 seconds until liquid. Pour over the chilled cups and garnish with a cookie.

Notes

• Room Temp Matters: Make sure your cream cheese is soft before starting, or you’ll get lumps! But keep that heavy cream cold so it whips up nice and stiff.
• Make Ahead: These are actually better the next day, so feel free to make them the night before.
• Storage: Keep these covered in the fridge for up to 3 days.