Prep: 20 min
Chilling: 3–4 hours
Serves: 4
These no-bake cheesecake cups combine buttery biscuit crumbs, smooth cream cheese filling, and caramelized cookie butter for a rich dessert with very little effort. Individual portions make them convenient for parties, dinner gatherings, or dessert displays on a food blog. The layered presentation looks impressive in clear glasses, allowing the biscuit base and creamy filling to stand out.
Ingredients
For the biscuit base:
- 120 g Biscoff-style biscuits
- 40 g melted butter
For the cheesecake filling:
- 250 g cream cheese, softened
- 150 ml cold whipping cream
- 60 g Biscoff spread
- 30 g powdered sugar
- ½ tsp vanilla extract
For the topping:
- 3 tbsp Biscoff spread
- 2–4 crushed biscuits
Instructions
- Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Combine the crumbs with melted butter until the mixture resembles damp sand.
- Divide the mixture between four dessert glasses and press gently to form an even base.
- In a mixing bowl, beat the cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the cold cream until it forms soft-to-medium peaks. Fold it gently into the cream cheese mixture.
- Spoon or pipe the filling into the glasses, smoothing the tops.
- Refrigerate for at least 3–4 hours until the filling is set.
- Gently warm the topping spread until pourable, drizzle it over each cup, and finish with crushed biscuits.
Serving tip: Prepare the cups the night before for easier entertaining. Keep refrigerated until serving, and add the final biscuit topping shortly before serving so it stays crisp.
