No-Bake Biscoff Cheesecake Cups

These No-Bake Biscoff Cheesecake Cups feature a buttery Lotus cookie base and a smooth cookie butter cheesecake filling. Rich, creamy, and made with just four simple ingredients, they're the perfect effortless dessert for any occasion.

Quick No-Bake Biscoff Cheesecake Cups - Perfect for Last-Minute Desserts

The first time I made these Biscoff Cheesecake Cups, I just wanted a quick no-bake dessert for a family lunch, but they were gone in minutes. It's that combination of a crunchy cookie base, creamy cheesecake filling, and a soft swirl of whipped cream on top that makes them impossible to resist. They look like something from a café when served in little glass cups, but truly, they couldn't be easier to make. Desserts like my no-bake Oreo cheesecake and chocolate biscuit cake have that same simple charm, layers, texture, and flavor that come together without turning on the oven. 

Now I always keep both Biscoff cookies and Biscoff spread in the cupboard, ready for when the craving hits. That caramelized Biscoff flavor runs through every layer and gives these cups their signature warmth and richness. I like to make them a few hours ahead so they have time to chill and set properly, and sometimes even the night before if I'm hosting. It's the same reason I love desserts like peach cobbler pudding or a quick Lotus cookie dessert; they can be prepared ahead and still feel special when it's time to serve. 

Key Ingredients for Biscoff Cheesecake Cups

You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.

• Biscoff Cookies: For me, these are the heart of the recipe. They form a buttery, spiced base and add a lovely crunch on top; it's that caramelized flavor that makes each layer special.
• Cream Cheese: The smooth richness of cream cheese gives the filling its creamy texture and keeps the sweetness in balance. It's what makes these cups taste so indulgent yet light.
• Powdered Sugar: A little goes a long way here. It melts right into the cream and cheese, keeping everything soft, smooth, and perfectly sweet.
• Double Cream & Biscoff Spread: The whipped cream adds a light, airy finish, while the Biscoff spread runs through the layers with its warm, spiced caramel flavor that everyone instantly recognizes.

How to Make Biscoff Cheesecake Cups

You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:

1. Make the Base: Crush Lotus Biscoff cookies into fine crumbs. Divide in half and press one portion into the base of 4 serving cups to form a firm layer.

2. Prepare the Filling: Beat cream cheese and powdered sugar until smooth. Add double cream and whip until stiff peaks form, then fold in the remaining cookie crumbs and Biscoff spread.

3. Assemble the Cups: Spoon the cheesecake filling over the cookie base. Whip more cream with powdered sugar, then pipe it on top using a star tip.

4. Finish and Chill: Sprinkle with crushed cookies, top with whole Biscoff cookies, and chill for 2-3 hours until set. Serve cold.

Storage

I cover the cups with plastic wrap and store them in the fridge; they're best within 2 days, but still tasty after. 

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Recipe

No-Bake Biscoff Cheesecake Cups

These No-Bake Biscoff Cheesecake Cups are creamy, rich, and full of cookie butter flavour, easy to make, no oven needed, and perfect for any occasion.

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 925

Author: Estefania

Ingredients 

US CustomaryMetric

For Crumb Base:

• ▢ 100 g Lotus Biscoff cookies

For Cheesecake Filling:

• ▢ 100 g Lotus Biscoff cookies
• ▢ 200 g cream cheese
• ▢ 40 g powdered sugar
• ▢ 200 ml heavy cream
• ▢ 1 tablespoon Biscoff spread

For Garnish:

• ▢ 200 ml heavy cream
• ▢ 40 g powdered sugar
• ▢ 4 Lotus cookies

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Instructions

• Crush the Lotus Biscoff cookies in a food processor until you have fine crumbs. Divide the mixture in half, then press one portion firmly into the base of four serving glasses to create the first layer. 
• In a mixing bowl, beat the cream cheese with the powdered sugar until smooth and creamy. Pour in the double cream and whip until stiff peaks form. Gently fold in the remaining crushed Biscoff cookie crumbs and the Biscoff spread until the mixture is evenly combined.
• Spoon the cheesecake filling over the crumb base in each glass, filling to the top.
• In a clean bowl, whip the double cream with the powdered sugar until stiff peaks form. Spoon the mixture into a piping bag fitted with a star tip, then pipe a swirl of whipped cream over each cheesecake cup. 
• Sprinkle extra crushed Biscoff Cookie crumbs over the whipped cream. Top each dessert cup with a whole Lotus Cookie.
• Refrigerate for at least 2-3 hours until set. Serve chilled and enjoy.

Notes

Divide the Crumbs First: I like to split the cookie crumbs before anything else; it makes assembling the layers so much easier later.

Whip Until It’s Thick: I keep whipping the cream and filling until they’re really firm; it gives the dessert that perfect spoonable texture.

Pipe for a Neat Finish: I use a star tip when piping the whipped cream; it’s a small detail, but it makes the cups look so clean and pretty. 

Chill for Best Texture: I always let these sit in the fridge for at least a couple of hours; they set up beautifully and taste even better cold.

Nutrition

Calories: 925kcal | Carbohydrates: 66g | Protein: 9g | Fat: 71g | Saturated Fat: 38g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Cholesterol: 164mg | Sodium: 396mg | Potassium: 215mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2202IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.