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Biscoff Cheesecake Dessert Cups

Featured in Sweet Endings and Treats.

No need for a fussy dessert when these Biscoff cheesecake cups steal the show every time. Start with a buttery cookie crust made from crushed Biscoff cookies mixed with just enough butter to hold together. The filling blends smooth cream cheese with cookie butter and fresh whipped cream into something absolutely dreamy. Pat the crust into individual cups, add the filling, then top with crushed cookies and a whole Biscoff for that perfect finishing touch. Pop them in the fridge until party time - they actually get better after a few hours of chilling.
A smiling woman in a chef's jacket stands in a commercial kitchen, looking at the camera with various food containers and utensils in the background.
Updated on Tue, 14 Jan 2025 22:48:17 GMT
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A close-up of small dessert cups layered with creamy filling and crushed cookie crumbs, topped with a whole cookie and surrounded by scattered cookies. Pin it
A close-up of small dessert cups layered with creamy filling and crushed cookie crumbs, topped with a whole cookie and surrounded by scattered cookies. | tasteofcook.com

These Biscoff Cheesecake Dessert Cups became my favorite dessert recipe after a trip to Belgium. I couldn't get enough of those spiced cookies and knew I had to create something special with them. Now whenever I make these creamy little cups topped with that signature cookie crumb everyone asks for the recipe. The best part? No oven needed.

What Makes These Extra Special

I love how quickly these come together when I need a fancy dessert but don't have time for baking. The combination of that spiced cookie base and silky smooth cheesecake filling is pure magic. Perfect for those last-minute dinner invites or when you just need a little something sweet after dinner.

Everything You Need

  • Biscoff Biscuits: Grab an extra pack for snacking while you work.
  • Butter: Real butter makes all the difference in the base.
  • Double Cream: The secret to that cloud-like texture.
  • Cream Cheese: Leave it out to soften it makes mixing so much easier.
  • Biscoff Spread: The star ingredient that makes everything taste amazing.
  • Icing Sugar: Just enough to sweeten things up.
  • Pretty Extras: Save some whole cookies and crumbs for the top.

Let's Make Some Magic

The Perfect Base
First crush those cookies into fine crumbs mix with melted butter until it feels like wet sand. Press into your cups making a cozy bed for the filling.
Whip It Good
Get your cream nice and fluffy with soft peaks it'll make the filling extra dreamy.
The Filling Fun
Mix your soft cream cheese icing sugar and that gorgeous Biscoff spread into the whipped cream. Go slow and steady for the smoothest result.
Make It Pretty
Pipe that creamy filling into your cups tap them gently to settle everything in.
The Final Touch
Pop them in the fridge to set then decorate with extra cookies and crumbs before serving.

A Little Cookie History

Ever wonder about these amazing cookies? They started in Belgium where they're called Speculoos. Made with this wonderful mix of spices and brown sugar they've become famous worldwide. When they turned them into a spread it was a total game changer for dessert lovers like me.

My Best Tips

Make sure your cream cheese is really soft otherwise you'll end up with little lumps. Don't get carried away with the whisking we want silky smooth not grainy. That four-hour chill time isn't just a suggestion it makes all the difference in how they set up and taste.

A close-up of dessert cups layered with crumbs and cream, topped with a cookie and crumbled biscuit pieces. Pin it
A close-up of dessert cups layered with crumbs and cream, topped with a cookie and crumbled biscuit pieces. | tasteofcook.com

Mix It Up

These little cups work for any occasion from fancy dinner parties to casual family desserts. Sometimes I switch things up and make different flavors like chocolate or strawberry. They're perfect with a cup of coffee or tea after dinner or really anytime you need a sweet treat.

Keep Them Fresh

They'll stay good in the fridge for about three days if they last that long at your house. If you're planning ahead make the base and filling separately then put them together just before your guests arrive. The cookies stay crunchier that way.

Common Questions

  • Other cookies work? Sure try graham crackers but nothing beats that Biscoff flavor.
  • Can't find the spread? Cookie butter works too just check the international aisle.
  • Make ahead okay? Absolutely perfect for next-day serving.
  • Freezing a no-go? Skip it the texture gets weird when frozen.
  • Want it vegan? Use plant-based alternatives it works great.

Why You'll Love These

These little cups of joy combine everything wonderful about dessert that spiced cookie sweetness with creamy cheesecake filling. They're perfect when you want to impress without spending hours in the kitchen. Once you try them you'll understand why they've become my signature dessert.

A close-up of creamy dessert cups layered with cookie crumbs, topped with whipped cream and a decorative cookie. Pin it
A close-up of creamy dessert cups layered with cookie crumbs, topped with whipped cream and a decorative cookie. | tasteofcook.com

Frequently Asked Questions

→ Can I make these Biscoff cheesecake cups ahead of time?
Yes, you can make these cups up to 24 hours ahead. For the best texture, add the cookie decorations just before serving to keep them crunchy.
→ Can I freeze these cheesecake cups?
You can freeze the assembled cups without decorations for up to 1 month. Thaw them overnight in the fridge and add fresh cookie decorations before serving.
→ What if I can't find Biscoff spread?
Cookie butter or speculoos spread are perfect alternatives to Biscoff spread. They have the same flavor profile and will work just as well in this recipe.
→ Why did my filling become runny?
The filling can become runny if the cream isn't whipped to stiff peaks or if the mixture is overmixed after adding the Biscoff spread. Make sure to whip the cream properly and fold in other ingredients gently.
→ Can I make this as one large cheesecake?
Yes, you can use the same recipe to make a 9-inch cheesecake. Press the base into a springform pan and follow the same process for the filling. It may need longer to set, about 4-6 hours.

Biscoff Cheesecake Dessert Cups

Individual no-bake cheesecake cups featuring creamy Biscoff spread filling and crushed cookie base, topped with whole cookies.

Prep Time
30 Minutes
Cook Time
~
Total Time
30 Minutes


Difficulty: Intermediate

Cuisine: British

Yield: 16 Servings (16 dessert cups)

Dietary: Vegetarian

Ingredients

01 200 grams Lotus Biscoff Biscuits (30 Biscuits).
02 2 tablespoons Unsalted Butter.
03 400 milliliters Double Cream.
04 200 grams Soft Cream Cheese.
05 70 grams Icing Sugar.
06 125 grams Biscoff Spread.
07 16 Biscoff Biscuits.
08 5 Crushed Biscuits.

Instructions

Step 01

Start by crushing the Biscoff biscuits into fine crumbs (you can use a food processor or a rolling pin).

Step 02

Melt the butter in the microwave for a few seconds until fully melted.

Step 03

Add the melted butter to the crushed Biscoff Biscuits and mix to form a wet sand mixture.

Step 04

Then add 3 teaspoons of crushed biscuits to each dessert cup (this recipe makes 16 cups).

Step 05

Once you have used all the biscuits, press the biscuits down (using another dessert cup) to create a perfectly flat base for the cheesecake.

Step 06

In a large bowl whisk the double cream using an electric whisk, until stiff peaks form.

Step 07

In another bowl mix together the cream cheese and icing sugar until fully combined.

Step 08

Next add the cream cheese and icing sugar to the double cream and whisk for a few seconds.

Step 09

Then add the Biscoff spread and mix until combined (be careful not to over mix as this will cause you to lose some of the air made when whisking the cream).

Step 10

Add the cheesecake mixture to a large piping bag. Then pipe into each dessert cup.

Step 11

After tap each cup on a flat surface to push out any air bubbles.

Step 12

Place each cup in the fridge and chill for at least 3 hours.

Step 13

Once the cheesecake has set decorate with crushed Biscoff biscuits and an entire biscuit.

Step 14

Once decorated, enjoy.

Notes

  1. Make a day ahead but add cookies just before serving.
  2. Don't overmix after adding Biscoff spread.
  3. Tap cups to remove air bubbles.

Tools You'll Need

  • Food processor or rolling pin.
  • Electric mixer.
  • Piping bag.
  • Dessert cups.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream, cream cheese).
  • Wheat (Biscoff cookies).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 18 g
  • Total Carbohydrate: 25 g
  • Protein: 3 g