Easy Biscoff Cheesecake Cups
These no-bake Biscoff cheesecake cups are the ultimate dessert—easy, delicious, and packed with that signature cookie butter flavor!
Servings 4 (using 7.4 oz/220ml tulip jars or 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)
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
Storage Tips
- Refrigerate: Keep covered in the fridge for up to 4 days.
- Freezing: Not recommended—freezing can affect texture and make the filling grainy.
