Biscoff Cheesecake Cups

The first spoonful is creamy, sweet, and full of that cozy Biscoff cookie flavor.
These Biscoff Cheesecake Cups are smooth, rich, and layered with that buttery crunch we all love.

I made them for a small get-together, and everyone couldn’t stop asking for the recipe.
They’re easy to make, no bake, and taste like pure cookie bliss.

If you love Biscoff and cheesecake together, this one’s for you.
Let’s whip them up and enjoy that perfect mix of creamy and crunchy.

Why You’ll Love This Recipe

• No-Bake Wonder: Zero oven time needed for the filling—just chill and serve.
• Individual Portions: Perfect serving sizes that look impressive and taste divine.
• Cookie Butter Magic: Biscoff spread adds that signature caramelized, spiced flavor everyone loves.
• Make-Ahead Dream: Prepare these cups a day ahead and pull them out when guests arrive.
• Crowd Pleaser: Kids and adults alike fall in love with the sweet, crunchy-creamy combo.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Chill Time: 2-3 hours
• Total Time: About 3 hours

Servings: This recipe makes 12 cheesecake cups—perfect for a small gathering. Hosting more people? Double the recipe and use two muffin tins.

Difficulty: Easy enough for beginners with no baking experience required.

Required Kitchen Tools

• Muffin tin (12-cup)
• Cupcake liners
• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Food processor or rolling pin (for crushing biscuits)
• Spatula

Ingredients for Biscoff Cheesecake Cups

These cheesecake cups come together with just a handful of simple ingredients that create layers of flavor and texture.

The buttery Biscoff crust provides the perfect foundation, while the smooth, creamy filling swirled with cookie butter makes every bite unforgettable. Here’s everything you’ll need:

For the Crust:

• Biscoff Biscuits: About 200g (roughly 20 biscuits) crushed into fine crumbs for the base.
• Unsalted Butter: 75g melted, to bind the crumbs together.

For the Filling:

• Cream Cheese: 300g at room temperature for a smooth, lump-free texture.
• Biscoff Spread: 150g of smooth cookie butter that brings signature caramel notes.
• Icing Sugar: 75g to sweeten the filling just right.
• Double Cream: 200ml whipped to soft peaks for light, airy texture.

For Topping:

• Crushed Biscoff Biscuits: A generous sprinkle adds crunch and visual appeal.
• Extra Biscoff Spread (optional): Drizzle on top for extra indulgence.

Variations for Biscoff Cheesecake Cups

• Add Chocolate: Fold in mini chocolate chips or drizzle melted chocolate over the tops.
• Try Different Cookies: Swap Biscoff for graham crackers, Oreos, or digestive biscuits.
• Mix in Caramel: Add a layer of salted caramel sauce between the crust and filling.
• Go Nutty: Sprinkle chopped pecans or almonds on top for added crunch.
• Make it Fruity: Top with fresh berries like strawberries or raspberries for a fresh contrast.

How to Make Biscoff Cheesecake Cups Step-by-Step Instructions

1. Prepare Your Muffin Tin

Line a 12-cup muffin tin with cupcake liners. This makes removing the cheesecake cups easy and keeps cleanup simple.

2. Make the Biscoff Crust

Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted unsalted butter until the mixture resembles wet sand. Divide the mixture evenly among the 12 liners, pressing firmly into the bottom of each cup to create a solid base.

3. Create the Creamy Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps. Add the Biscoff spread and icing sugar, then continue beating until everything combines into a silky mixture. In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the texture light and airy.

4. Fill the Cups

Spoon or pipe the cheesecake filling over each crust, filling the cups almost to the top. Smooth the surface with the back of a spoon or small spatula.

5. Chill Until Set

Place the muffin tin in the refrigerator and let the cheesecake cups chill for at least 2-3 hours, or until the filling is firm and set.

6. Add the Finishing Touches

Just before serving, sprinkle crushed Biscoff biscuits generously over each cup. For extra pizzazz, warm a spoonful of Biscoff spread in the microwave for a few seconds and drizzle it artfully over the tops.

Serving and Decoration

How to Serve Biscoff Cheesecake Cups

These delightful cups work beautifully for any occasion:

• At Parties: Arrange them on a pretty platter for easy grab-and-go desserts.
• With Coffee: Serve alongside espresso or cappuccino for an afternoon treat.
• As Dessert Bars: Set up a topping station with extra crushed cookies, chocolate shavings, and whipped cream.
• For Special Occasions: Top each cup with a whole Biscoff cookie standing upright for an elegant presentation.
• Casual Gatherings: Keep them in the muffin tin and let guests peel away the liners themselves.

Storing Biscoff Cheesecake Cups

• In the Refrigerator: Store the cheesecake cups in an airtight container for up to 4 days. The flavors actually deepen after the first day.
• For Transport: Keep them in the muffin tin covered with plastic wrap to prevent shifting during travel.
• Freezing Option: These cups freeze beautifully for up to 2 months. Thaw in the refrigerator overnight before serving, then add fresh toppings.

Tips and Tricks for Success

• Room Temperature Matters: Make sure your cream cheese is fully softened to avoid lumps in the filling.
• Press Firmly: When making the crust, press down hard with the back of a spoon to create a compact base that holds together.
• Don’t Overmix: When folding in the whipped cream, use gentle motions to keep the filling light and fluffy.
• Patience Pays Off: Give the cups the full chilling time. Rushing this step results in soft, unstable filling.
• Clean Cuts: For neat presentation, wipe your spoon between scoops when filling the cups.
• Customize Sweetness: Taste the filling before adding it to the cups. Add more icing sugar if you prefer sweeter desserts.

Nutrition

Nutrient	Per Serving (1 cup)
Calories	285 kcal
Total Fat	19g
Saturated Fat	11g
Cholesterol	45mg
Sodium	165mg
Total Carbohydrates	26g
Dietary Fiber	0.5g
Sugars	18g
Protein	3g
Calcium	45mg
Iron	0.8mg

Nutritional values are approximate and may vary based on specific ingredients used.

Biscoff Cheesecake Cups FAQs

Can I make these without a muffin tin? Yes! Use small glasses, mason jars, or serving cups to create individual portions. Just layer the crust at the bottom and top with the filling.

Why is my filling runny? The cream cheese may not have been at room temperature, or the cream was underwhipped. Make sure your cream reaches soft peaks before folding it in.

Can I use regular cookie butter instead of Biscoff? Absolutely! Any speculoos or cookie butter brand works perfectly in this recipe.

Do these need to be refrigerated? Yes, these cheesecake cups must stay chilled since they contain cream cheese and whipped cream. Keep them refrigerated until serving time.

Can I make mini versions? Sure! Use a mini muffin tin and adjust the quantities. Mini cups will need less chilling time—about 1-2 hours.

How do I know when they’re set? The filling should feel firm to the touch and not jiggle when you gently shake the tin.

Conclusion

Biscoff Cheesecake Cups bring together everything you love about cheesecake in a convenient, no-bake format that saves time without sacrificing flavor. The combination of buttery Biscoff crust, creamy cookie butter filling, and crunchy topping creates the perfect balance in every bite. Whether you’re entertaining guests or treating yourself to something special, these cups deliver bakery-quality dessert with minimal effort. Give this recipe a try and watch them disappear from your dessert table!