Biscoff Cheesecake Cups are the perfect combination of creamy, sweet, and spiced flavor in an elegant dessert format. These individual-sized treats feature a crushed Lotus Biscoff cookie crust layered with a silky cream cheese filling, then topped with a luscious Biscoff spread drizzle.

Every bite gives you that rich caramelized cookie taste paired with smooth cheesecake texture—without the need for baking.

This dessert is ideal for parties, holidays, or when you want something that feels special but doesn’t require hours of work. These cups are easy to make ahead, travel well, and always impress guests with their elegant presentation.

Why I Love This Recipe

I love this recipe because it hits all the right notes—creamy, crunchy, sweet, and indulgent. The warm spice flavor of Biscoff cookies pairs beautifully with the rich cheesecake base, creating a dessert that tastes sophisticated but is incredibly simple to prepare. It also feels luxurious without being overly complicated or time-consuming.

Why It’s a Must-Try

You should absolutely try Biscoff Cheesecake Cups because:

No baking is required.
They are portion-controlled and perfect for entertaining.
They look professionally made but require minimal skill.
They satisfy both cheesecake lovers and cookie butter fans.

Whether you’re hosting a dinner, making something festive, or craving a sweet treat, these cheesecake cups deliver every single time.

Recipe Details

Preparation Time: 20 minutes
Chilling Time: 2–3 hours
Total Time: Approx. 2 hours 30 minutes
Servings: 8 cheesecake cups
Estimated Calories: ~310 calories per cup (may vary based on ingredients)
Course: Dessert
Cuisine: American / European fusion

Ingredients

Crust:

1 ½ cups crushed Lotus Biscoff cookies (about 15–18 cookies)
4 tablespoons melted unsalted butter

Cheesecake Filling:

8 oz (225g) cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
¼ cup Biscoff spread (optional: for extra flavor inside the filling)

Topping:

¼–⅓ cup Lotus Biscoff spread (melted)
Optional: extra cookie crumbs or whole mini cookies

Directions (Simple Version)

Mix crushed cookies with melted butter and press into serving cups.
Beat cream cheese, sugar, vanilla, and optional Biscoff spread until smooth.
Whip heavy cream until stiff, then fold into cream cheese mixture.
Pipe or spoon filling over crust.
Top with melted Biscoff and optional cookie garnish.
Chill for 2–3 hours before serving.

Step-by-Step Preparation Method

Step 1: Prepare the Crust

Crush Biscoff cookies finely using a food processor or zip bag and rolling pin.
Mix crumbs with melted butter until the texture resembles wet sand.
Spoon a layer into dessert cups and press gently with the back of a spoon.

Step 2: Make the Cheesecake Filling

Beat softened cream cheese and sugar until silky and smooth.
Add vanilla and Biscoff spread (if using), and mix again.
In a separate bowl, whip heavy cream until stiff peaks form.
Fold whipped cream into cream cheese mixture until light and fluffy.

Step 3: Assemble the Cups

Spoon or pipe the cheesecake filling into the cups over the crust.

Step 4: Add the Topping

Warm Biscoff spread for 10–15 seconds in the microwave until pourable.
Drizzle on top and add crumbs or a mini cookie.

Step 5: Chill

Refrigerate at least 2–3 hours before serving.

How to Serve

Serve chilled in individual cups with a small dessert spoon. These pair beautifully with coffee, latte, or a glass of cold milk.

Recipe Tips

Ensure cream cheese is fully softened to avoid lumps.
Chill overnight for an even firmer cheesecake texture.
Use piping bags for a more polished presentation.

Variations

Chocolate Layer: Add a thin layer of chocolate ganache between crust and filling.
Strawberry Biscoff Cups: Add sliced strawberries on top before the drizzle.
Nutty Version: Fold crushed hazelnuts, pecans, or almonds into the crust or topping.
Pumpkin Spice Version: Add 2 tablespoons pumpkin puree and a pinch of cinnamon to the filling for fall flavor.

Freezing and Storage

Refrigerator: Store covered for up to 3–4 days.
Freezer: Freeze up to 1 month. Thaw overnight in the refrigerator before serving.

Special Equipment Needed

Electric hand mixer or stand mixer
Small serving cups or ramekins
Piping bag (optional)

Frequently Asked Questions

Q: Can I use another type of cookie?
Yes—graham crackers or digestive biscuits work, though the flavor will change.

Q: Can these be made dairy-free?
Yes—use vegan cream cheese, vegan whipping cream, and dairy-free cookie butter.

Q: Do I have to chill them?
Yes. Chilling helps the filling set and improves the texture.

Conclusion

Biscoff Cheesecake Cups are a deliciously simple yet elegant dessert that requires minimal prep and delivers maximum flavor. Whether you’re making them for a gathering or just treating yourself, these cups offer a perfect balance of creamy cheesecake and caramelized cookie goodness. Once you try them, they are guaranteed to become a go-to dessert favorite.