This little no-bake dessert started as a small experiment on a rainy Sunday when I had a jar of Biscoff spread open and a craving for something creamy but effortless. I wanted individual portions that felt special without the fuss of a water bath or long bake time. These Biscoff cheesecake cups deliver exactly that—velvety cream cheese folded with whipped cream and Biscoff spread, sitting on a compact cookie crumb base that holds up to spooning and piping. The first time I made them, friends pronounced them dangerously addictive, and within two days I had requests to bring them to a dinner party.

What makes these cups memorable is contrast: the dense, caramelized spice of the Biscoff cookie crumb and spread paired with a light, airy filling that still tastes indulgent. They’re perfect for when you want an impressive dessert with minimal equipment—no oven, no springform. I often make a batch for small gatherings, and they travel well to potlucks when kept chilled. The recipe is forgiving, simple enough for a novice, and delicious enough for company.

Ingredients

• Biscoff cookie crumbs: Use finely crushed Lotus Biscoff cookies for the best texture and authentic flavor. One cup of crumbs creates a sturdy base; pulse in a food processor or place in a sealed bag and crush with a rolling pin for even consistency.
• Unsalted butter: Melted and cooled slightly, it binds the crumbs. Three tablespoons is enough to create a compact crust without making it greasy—use a good-quality European-style butter for flavor.
• Cream cheese: Eight ounces (225 g) of full-fat cream cheese, softened at room temperature, yields a rich mouthfeel. Avoid low-fat varieties for best results; Philadelphia or a similar brand works well.
• Heavy whipping cream: One cup gives body to the filling when whipped to stiff peaks. Use cold cream straight from the fridge and a chilled bowl for the easiest whipping.
• Powdered sugar: One-third cup adds sweetness and stabilizes the whipped cream slightly; sift if lumpy for a silkier texture.
• Biscoff spread: One-third cup folded into the filling and another quarter-cup melted for drizzling creates deep caramel and spice notes—heat gently for ten seconds in the microwave to loosen.
• Vanilla extract: One teaspoon enhances the cream and caramel flavors; use pure vanilla for the best aroma.

Instructions

Make the Crust: Combine one cup of finely crushed Biscoff cookies with three tablespoons of melted unsalted butter in a bowl. Stir until the mixture resembles wet sand. Spoon one to two tablespoons into each small cup or jar, then press down firmly with the back of a spoon or a small flat-bottomed glass to form an even base. Chill in the refrigerator while preparing the filling; this step helps the base firm up so it supports the topping without mixing into it. Prepare the Filling: In a large bowl, beat eight ounces of softened cream cheese with one-third cup powdered sugar and one teaspoon vanilla until completely smooth and free of lumps. Microwave one-third cup of Biscoff spread for about ten seconds to soften, then incorporate it into the cream cheese mixture until uniform in color and texture. In a separate chilled bowl, whip one cup of heavy whipping cream to stiff peaks—watch closely so it doesn’t overwhip. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula; fold in thirds to retain volume, stopping when no white streaks remain and the mixture is light and airy. Assemble the Cups: Pipe or spoon the cheesecake filling on top of the chilled crusts, filling each cup to the rim. Smooth the tops with an offset spatula or the back of a spoon for a clean presentation. Microwave one-quarter cup of Biscoff spread for a few seconds until pourable and drizzle it across the tops. If you like extra texture, sprinkle crushed Biscoff cookies over the drizzle for a crunchy bite. Chill & Serve: Refrigerate the assembled cups for at least two hours to set; four hours yields a firmer texture. Keep covered to prevent absorption of fridge odors. Serve cold and enjoy straight from the cup—these are best within 48 hours for optimal texture and flavor.

Storage Tips

Store covered in the refrigerator in an airtight container for up to three days to maintain freshness and texture. If you need to transport them, keep the cups upright in a shallow box lined with a towel and pack with cold packs to hold the set. For longer storage, freeze individual cups uncovered until the tops are firm, then wrap each tightly in plastic wrap and place them in a freezer-safe container for up to one month. To serve from frozen, thaw in the refrigerator overnight to preserve texture and avoid water separation.

Ingredient Substitutions

If Biscoff cookies are unavailable, substitute graham cracker crumbs mixed with a tablespoon of brown sugar and a pinch of cinnamon to approximate the caramel and spice. For a dairy-free version, use a plant-based cream cheese and coconut whipping cream, but expect a coconut undertone; reduce powdered sugar slightly if coconut cream is sweetened. To lower sugar, swap powdered sugar for a monk fruit powdered blend at a 1:1 ratio, though the texture may be slightly less silky.

Serving Suggestions

These cups pair beautifully with fresh berries—raspberries or sliced strawberries add a bright contrast. For an elegant finish, sprinkle flaky sea salt over the Biscoff drizzle or add a dusting of cocoa powder for depth. Serve on a small dessert plate with a shortbread biscuit on the side for extra crunch. They also make a charming finish to a coffee-forward menu; a shot of espresso alongside complements the cookie’s caramel profile.

Seasonal Adaptations

In autumn, add a pinch of ground cinnamon and nutmeg to the crust for warming spice. For a summer twist, fold in a tablespoon of lemon zest into the filling to brighten the flavor and serve with macerated berries. During holidays, top with candied nuts or a sprinkle of edible gold dust for a special occasion finish. Small additions like espresso powder, orange zest, or a spoonful of bourbon can elevate the cups for adult gatherings.

Meal Prep Tips

Make the crumb bases up to two days ahead and store them chilled in a covered container. Prepare the filling the morning of serving and fold the whipped cream in gently just before assembly to retain volume. Pack completed cups in a cooler with ice packs for travel. If you plan to serve to a crowd, double the ingredient amounts and use larger jars—just keep the ratio of crust to filling consistent so each spoonful has both components.

These Biscoff cheesecake cups are a tiny celebration in a jar—simple to make, endlessly adaptable, and reliably loved by anyone with a sweet tooth. I hope you make them, tweak them, and share them often.