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.

Recipe Developer-Estefania

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Prep Time 25

Total Time 25

Ingredients

For Crumb Base:

▢ 100 g Lotus Biscoff cookies

For Cheesecake Filling:

For Garnish:

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

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.

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