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No-Bake Biscoff Cheesecake Cups

Irresistible No-Bake Biscoff Cheesecake Cups

These No-Bake Biscoff Cheesecake Cups combine creamy cheesecake with a crunchy Biscoff cookie crust for a delightful treat.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 cups
Course: Desserts
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 200 grams Lotus Biscoff Biscuits Essential for a crunchy base; substitute with speculoos if unavailable.
  • 100 grams Unsalted Butter Make sure it’s melted for smooth mixing.
For the Cheesecake Filling
  • 300 ml Heavy Cream Creates a light and fluffy texture.
  • 250 grams Cream Cheese Use full-fat for the best experience.
  • 100 grams Powdered Sugar Adds sweetness while stabilizing the filling.
  • 150 grams Biscoff Spread Boosts the Biscoff flavor in the filling.
  • 1 teaspoon Vanilla Extract Enhances the overall taste.
For Garnish
  • Additional Biscoff Biscuits Perfect for topping off your cups.

Equipment

  • food processor
  • Mixing bowls
  • Electric mixer
  • Piping Bag
  • Measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Crush Lotus Biscoff biscuits into fine crumbs and mix with melted unsalted butter. Press into dessert cups to form the crust.
  2. Whip heavy cream until soft peaks form. In another bowl, combine cream cheese, powdered sugar, Biscoff spread, and vanilla. Fold in the whipped cream.
  3. Transfer the filling into piping bag and fill dessert cups over the cookie crust. Melt additional Biscoff spread and drizzle on top.
  4. Chill the cups in the refrigerator for at least 4 hours to set.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 0.5mg

Notes

To maintain the creaminess, avoid freezing the cheesecake cups.

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