Easy No-Bake Biscoff Cheesecake Cups Recipe
Easy No-Bake Biscoff Cheesecake Cups are the perfect 20-minute restaurant version of your favorite cheesecake. After making these many times, I discovered the trick to a creamy, no-bake filling that’s better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe and Easy Slow Cooker Cowboy Potato Casserole for Dinner.
Why This Easy No-Bake Biscoff Cheesecake Cups Recipe Is Pure Comfort
- Creamy Biscoff cheesecake filling
- Crunchy Biscoff cookie cups
- No oven required, ready in 30 minutes
- Easy, no-fail recipe
What You'll Need for Easy No-Bake Biscoff Cheesecake Cups Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Biscoff cookies
- Unsalted butter
- Cream cheese
- Sweetened condensed milk
- Vanilla extract
- Whipped cream
- Salt
- Vanilla extract
- Optional: Crushed Biscoff cookies
- Optional: Whipped cream
📝 Ingredient Notes
- Biscoff cookies: Also known as Lotus Biscoff or Speculoos cookies.
🛒 Tools & Equipment I Recommend
- Food processor — Easily crushes cookies for the crust → See on Amazon
- Stand mixer — Makes light, fluffy cheesecake filling → See on Amazon
How to Make Easy No-Bake Biscoff Cheesecake Cups Recipe
- Prepare the crust: Crush Biscoff cookies in a food processor, mix with melted butter, and press into muffin tin cups.
- Make the filling: Beat cream cheese, sweetened condensed milk, and vanilla extract until smooth. Fold in whipped cream.
- Assemble and chill: Spoon filling into cookie cups, chill for at least 2 hours.
Cook's Tips for Perfect Easy No-Bake Biscoff Cheesecake Cups Recipe
- Common mistake and fix: Don't overmix the filling to avoid deflating the whipped cream.
- Pro tip: Use a small cookie scoop to portion the filling evenly.
- Pro tip: Chill the muffin tin in the freezer for 15 minutes before adding the filling to help it set.
Storing & Reheating Easy No-Bake Biscoff Cheesecake Cups Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Make the crust and filling up to 1 day ahead. Assemble just before serving.
Freezing Easy No-Bake Biscoff Cheesecake Cups Recipe
Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Recipe Notes
- Chef tip: Use full-fat cream cheese and whipped cream for the best texture.
- Best substitution: Graham crackers can be used instead of Biscoff cookies for the crust.
- Make-ahead: These can be made up to 1 day ahead. Keep chilled in the fridge.
- Scaling: This recipe can be doubled to make more cheesecake cups.
- Troubleshooting: If the filling is too soft, chill in the freezer for an additional 30 minutes.
Want to level up this recipe?
Muffin tin — Perfect for making individual cheesecake cups → Check price on Amazon
Easy No-Bake Biscoff Cheesecake Cups Recipe
Ingredients
Main Ingredients
- Biscoff cookies
- Unsalted butter
- Cream cheese
- Sweetened condensed milk
- Vanilla extract
- Whipped cream
Seasonings
- Salt
- Vanilla extract
Optional Toppings
- Crushed Biscoff cookies
- Whipped cream
Instructions
- Prepare the crust: Crush Biscoff cookies in a food processor, mix with melted butter, and press into muffin tin cups.
- Make the filling: Beat cream cheese, sweetened condensed milk, and vanilla extract until smooth. Fold in whipped cream.
- Assemble and chill: Spoon filling into cookie cups, chill for at least 2 hours.
Notes
- Chef tip: Use full-fat cream cheese and whipped cream for the best texture.
- Best substitution: Graham crackers can be used instead of Biscoff cookies for the crust.
- Make-ahead: These can be made up to 1 day ahead. Keep chilled in the fridge.
- Scaling: This recipe can be doubled to make more cheesecake cups.
- Troubleshooting: If the filling is too soft, chill in the freezer for an additional 30 minutes.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Make ahead: Make the crust and filling up to 1 day ahead. Assemble just before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 12g
- Carbs: 27g
- Fiber: 1g
- Sugar: 18g
- Sodium: 120mg
- Cholesterol: 40mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Biscoff Cheesecake Cups Recipe FAQs
Yes, make the crust and filling up to 1 day ahead. Assemble just before serving.
The filling may not have chilled long enough. Chill for at least 2 hours, or up to overnight.
Yes, freeze for up to 2 months. Thaw in the fridge overnight before serving.
Yes, follow the same instructions but use a 9-inch springform pan. Chill for at least 4 hours before slicing.
Graham crackers can be used instead of Biscoff cookies for the crust.
A Warm Final Note
I can’t wait for you to try Easy No-Bake Biscoff Cheesecake Cups Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
