These no-bake Biscoff cheesecake cups are the ultimate dessert—easy, delicious, and packed with that signature cookie butter flavor!
I'm sure you already know that I’m a HUGE Biscoff fan—I just can't get enough of that spiced, caramelized flavor!
Lotus Biscoff dessert recipes are some of the most popular on my blog, and it's easy to see why. If you're obsessed with cookie butter or want a quick no-bake cheesecake recipe that everyone will rave about, this dessert is a must-try.
This recipe is actually adapted from my popular Dulce de Leche Mousse—and honestly, it might be even better! The creamy cheesecake filling with a light crunch of Biscoff cookies on top is pure heaven.
These no-bake Biscoff cheesecake cups are easy to whip up and perfect for parties or get-togethers. I think you'll love these mini Biscoff dessert cups as much as I do!
Love easy no bake desserts? Try my No-bake Strawberry Charlotte Cake, my Salted Caramel Cheesecake, or my 3 Ingredient Oreo Cake.
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What Are Biscoff Cheesecake Cups?
Biscoff cheesecake cups, also known as Lotus Biscoff dessert cups, are individual no-bake treats made with a layer of Biscoff spread on the bottom, a creamy Biscoff-flavored cheesecake filling, and topped with more Biscoff spread and crushed Biscoff cookies. These rich, smooth desserts are packed with spiced cookie butter flavor—perfect for any occasion.
💕 Why You'll Love This Lotus Biscoff Dessert
- Only 4 ingredients - You only need a handful of ingredients to make this simple, no-bake dessert.
- No oven required – Skip the bake cheesecake process.
- Perfect for Parties - These single servings make them easy for get-togethers or parties.
- Super Creamy and Rich - Made with whipped cream and cream cheese, they're extra smooth and rich.
- That Classic Biscoff Taste in Every Bite - You get the full Biscoff flavor all the way through.
- Great to Make Ahead - You can easily make these in advance.
- Portable – I love serving this dessert in jars or mini cups.
What you need to make this recipe
- Biscoff spread (cookie butter) – I love its rich, spiced cookie butter flavor. And the melted Biscoff spread is amazing with the cheesecake filling. I use creamy Biscoff, but you could also use crunchy, if you prefer.
- Biscoff cookies – I crush them to make the perfect topping abd add crunch.
- Cream cheese (room temperature) – The star of the delicious creamy filling.
- Whipping cream – Adds lightness to the cheesecake filling and gives it an airy mousse-like texture.
See the recipe card at the end of the post for quantities. 👇
Equipment you'll need
- mixing bowls
- hand mixer or stand mixer
- rubber spatula
- piping bag (optional)
- dessert cups or small jars
How to Make Biscoff Cheesecake Cups
This dessert comes together in two simple parts: making the mousse and assembling the cups. Super quick and easy!
Step-by-step Instructions
1. Whip cold heavy cream until stiff peaks form.
2. Then, in a separate bowl, beat together cream cheese and Biscoff spread until smooth—just don’t overmix.
3. After that, fold the whipped cream into the cream cheese mixture. Put it in the fridge while you prep the jars.
4. Melt some Biscoff spread and swirl some into the bottom of each cup.
5. Then pipe or spoon the cheesecake filling on top.
6. Melt more Biscoff spread and pour a layer over the filling.
I love topping them with crushed Biscoff cookies and more melted Biscoff spread!
Recipe Notes
Make-ahead options
These are perfect for prepping a day or two in advance. Prepare and assemble the dessert cups and right before serving, add the crushed Biscoff cookies on top.
Storage Tips & Freezing Instructions
- Refrigerator - Store in the fridge covered with plastic wrap or lids. They stay fresh for up to 4 days.
- Freezer - I don't recommend freezing these no-bake dessert cups, as thawing can affect their texture. They may lose their creamy consistency and turn slightly grainy after being frozen.
Variations
- Mix crushed Biscoff cookies into the mousse - Fold a few tablespoons of crushed cookies into the cheesecake filling for added texture.
- Add whipped cream - Pipe a small swirl of lightly sweetened whipped cream on top before serving and then drizzle with some melted Biscoff spread.
- Sprinkle a pinch of cinnamon - Lightly dust the top with ground cinnamon to enhance the spiced cookie flavor.
✅ Tips for success
- Use room temperature cream cheese so your mixture stays smooth.
- Make sure your whipped cream reaches stiff peaks before folding it in.
- Chill the cups long enough so they hold their shape.
- Use a piping bag to easily fill the cups. It makes the process quicker, cleaner, and gives the dessert cups a neat, polished look.
- Fold gently to keep it light. Overmixing the whipped cream into the filling can make it dense.
Frequently asked questions
Biscoff spread is incredibly versatile! You can enjoy it straight from the jar, drizzle it over pancakes, swirl it into oatmeal, overnight oats, or yogurt, use it as a dip for fruit or pretzels. It also makes a rich filling or topping for cakes, brownies, and cupcakes.
You’ll see the cream hold a pointy peak when you lift the beaters. If it flops over, beat it a bit more.
You can use another brand of cookie butter, or even swap it with peanut butter for a different twist. Just keep in mind that the flavor will be different and won't have the same classic spiced Biscoff taste.
Absolutely! Just double the ingredients and use more cups.
More Biscoff Desserts To Try!
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Easy Biscoff Cheesecake Cups
Ingredients
For the Biscoff Base
- 8 tablespoons smooth Biscoff spread, melted (2 tablespoons per jar) (125g)
For the Whipped Biscoff Cheesecake Filling
- ¾ cup heavy cream, at least 33% fat (180ml)
- 7 oz full-fat cream cheese, softened (200g)
- ½ cup smooth Biscoff spread (125g)
For the Topping
- 8 –12 tablespoons smooth Biscoff spread, melted (2–3 tablespoons per jar) (125–180g)
- 6 –8 Biscoff cookies, crushed (about 35–50g)
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- Chill a metal bowl in the freezer for about 10 minutes, then remove it. Add the heavy cream and beat with a hand mixer, starting on low and increasing to medium-high, until stiff peaks form. Set aside.¾ cup heavy cream, at least 33% fat (180ml)
- In another bowl, beat the cream cheese and ½ cup Biscoff spread until smooth and creamy. Avoid overmixing.7 oz full-fat cream cheese, softened (200g), ½ cup smooth Biscoff spread (125g)
- Gently fold the whipped cream into the Biscoff mixture in two batches. Chill while assembling.
- Melt 8 tablespoons of Biscoff spread in the microwave on low (about 10–15 seconds), or use a double boiler.
- Spoon 2 tablespoons into the bottom of each tulip jar. Swirl gently to coat the base.
- Spoon or pipe the cheesecake filling into each jar, filling to just below the rim.
- Melt another 8–12 tablespoons of Biscoff spread and spoon 2–3 tablespoons over the cheesecake layer in each jar.
- Refrigerate for about an hour to set.
- Just before serving, sprinkle each jar with a generous layer of crushed Biscoff cookies.6 –8 Biscoff cookies, crushed (about 35–50g)
- Optional: Drizzle with more melted Biscoff spread for garnish (highly recommended!).
- Enjoy!
Notes
- Refrigerate: Keep covered in the fridge for up to 4 days.
- Freezing: Not recommended—freezing can affect texture and make the filling grainy.
Dia
So easy to make and absolutely delicious! Thank you for an amazing recipe!
Voula
So glad you liked it! It's definitely one of my all-time favorite desserts! ❤️