I love making No-Bake Biscoff Cheesecake Cups when I want a sweet treat that’s quick and easy. It combines creamy goodness with the delightful crunch of Biscoff cookies. Every bite is a little piece of heaven.
I remember my Dad, James, couldn’t resist sneaking a spoonful of this dessert when I was making it for the family. His playful grin always made the kitchen feel warm and inviting.
Your Ingredients List
- Biscoff cookies
- Cream cheese
- Powdered sugar
- Heavy cream
- Vanilla extract
- Salt
My Go-To Equipment
- Mixing bowls
- Electric mixer
- Measuring cups
- Serving cups
- Spatula
The Simple Steps to Follow
- Crush the Biscoff cookies into fine crumbs.
- In a mixing bowl, beat the cream cheese until smooth.
- Add powdered sugar, vanilla extract, and salt, and mix until combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- In serving cups, layer the cheesecake filling with the crushed Biscoff cookies.
- Repeat the layers until the cups are full.
- Refrigerate for at least 2 hours before serving.
- Enjoy your indulgent dessert!
Healthy Twists on a Classic
You can make this dessert a bit healthier by using Greek yogurt instead of cream cheese. This will cut down on calories but keep the creaminess. Whole wheat Biscoff cookies can also be a good alternative for those watching their sugar intake.
Serving Suggestions From My Table
I like to serve these cheesecake cups with a sprinkle of extra Biscoff crumbs on top. You can also add a drizzle of caramel sauce for an extra touch of sweetness. Fresh berries like strawberries or raspberries make a beautiful and tasty garnish.
Getting It Just Right
For a smooth texture, make sure your cream cheese is at room temperature before mixing. If the heavy cream is very cold, it whips up better. Adjust sweetness by starting with less powdered sugar and adding more as desired.
How to Store Leftovers
If you have leftovers, keep them in the fridge in an airtight container. They will stay good for about 3-4 days. Just be careful when layering, as the cookies can become soggy if stored too long.
Enjoy Every Moment
These No-Bake Biscoff Cheesecake Cups are perfect for gatherings with family or friends. Enjoy each bite and create sweet memories while savoring this easy and delicious dessert.
A Few Common Questions
Can I make No-Bake Biscoff Cheesecake Cups in advance?
Yes, you can make these cups a day ahead of time. Just make sure to cover them well and store them in the refrigerator. They will taste even better after chilling overnight.
What can I use instead of Biscoff cookies?
If you can’t find Biscoff cookies, you can use other speculoos cookies or even graham crackers. They will still provide that delightful crunch and sweetness.
Can I freeze No-Bake Biscoff Cheesecake Cups?
While it’s best to enjoy these cups fresh, you can freeze them. Just make sure to store them in a suitable container. To serve, let them thaw in the fridge for a few hours before enjoying.
Print
No-Bake Biscoff Cheesecake Cups
- Total Time: 135 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and easy dessert that combines creamy cheesecake with the crunch of Biscoff cookies.
Ingredients
- 12 Biscoff cookies
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Crush the Biscoff cookies into fine crumbs.
- In a mixing bowl, beat the cream cheese until smooth.
- Add powdered sugar, vanilla extract, and salt, and mix until combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- In serving cups, layer the cheesecake filling with the crushed Biscoff cookies.
- Repeat the layers until the cups are full.
- Refrigerate for at least 120 minutes before serving.
- Enjoy your indulgent dessert!
Notes
For a healthier version, use Greek yogurt instead of cream cheese and whole wheat Biscoff cookies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: no-bake cheesecake, Biscoff, dessert, easy dessert, creamy dessert