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Easy No-Bake Biscoff Cheesecake Cups

Close-up of No-bake Biscoff Cheesecake Cups in clear glasses showing crumbly Biscoff crust, creamy cheesecake filling, and a shiny cookie-butter swirl topped with a halved biscuit.
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Light, creamy, and totally no-oven — these individual cheesecake cups layer a crunchy Biscoff crumb base with airy, cookie-butter-spiked filling and a glossy Biscoff topping.

Ingredients

Scale
  • About 30 Lotus Biscoff cookies
  • 2 tbsp unsalted butter, melted
  • 16 oz (2 cups) heavy cream
  • 8 oz cream cheese, softened to room temperature
  • ½ cup powdered (confectioners’) sugar
  • ½ cup Biscoff (cookie butter) spread, plus extra for drizzling
  • 1 tsp vanilla extract
  • For finishing: halved Biscoff cookies and a few reserved crumbs

Instructions

  1. Pulse the Biscoff cookies in a food processor (or place them in a bag and crush with a rolling pin) until they become very fine crumbs. Stir the crumbs with the melted butter, keeping a couple of tablespoons aside for garnish.
  2. Spoon 2–3 tablespoons of the crumb mixture into the base of each serving glass or cup. Use the bottom of a spoon or a small glass to compact the crust so it holds together. Set the prepared cups aside.
  3. Using a stand mixer or electric hand mixer, whip the heavy cream to stiff peaks. The whipped cream should hold its shape when the beaters are lifted.
  4. In a separate bowl, beat the room-temperature cream cheese with the powdered sugar, Biscoff spread, and vanilla until completely smooth and lump-free.
  5. Fold the whipped cream gently into the cream-cheese mixture until the texture is uniform and airy.
  6. Fill a piping bag (or a zip-top bag with a snipped corner) with the cheesecake mixture and pipe or spoon it over the pressed crusts, filling each cup almost to the top.
  7. Warm about ½ cup of Biscoff spread in short bursts in the microwave, stirring until it reaches a pourable consistency. Spoon or drizzle a layer of warm Biscoff over each filled cup.
  8. Finish each cup with a halved Biscoff cookie and a sprinkle of the reserved crumbs for texture and presentation.
  9. Chill the cups in the refrigerator for at least 4 hours, or overnight, to let the filling set and the flavors meld. Serve cold.

Find it online: https://irmacooks.com/easy-no-bake-biscoff-cheesecake-cups/