There’s something irresistibly comforting about the combination of velvety cream cheese and the caramelized crunch of Biscoff biscuits. These Biscoff Cheesecake Cups are the perfect no-bake dessert for when you want something that looks impressive but comes together effortlessly. The layers of buttery biscuit base, smooth cheesecake filling, and a drizzle of melted Biscoff spread make every bite a creamy, crunchy, and utterly satisfying experience. Whether it’s a weekend treat, a dinner party dessert, or a sweet afternoon pick-me-up, these cheesecake cups deliver indulgence in the simplest, most delicious way possible.
Full Recipe
Ingredients
Base:
100 g Lotus biscuits (crushed)
2 tbsp melted butter
Cheesecake Layer:
150 g cream cheese (softened)
2 tbsp icing sugar
100 ml double cream
2 tbsp Biscoff spread
Topping:
1 tbsp melted Biscoff spread
100 ml whipping cream
1 tbsp icing sugar
2 Lotus biscuits for decoration
Cooking Directions
Prepare the Base:
Crush the Lotus biscuits using a food processor or by sealing them in a zip-lock bag and crushing them with a rolling pin until fine crumbs form. Mix the crumbs with melted butter until the texture resembles wet sand. Spoon the mixture into small serving cups or jars, pressing it down gently with the back of a spoon to form an even base. Place in the fridge to chill while you prepare the filling.
Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with icing sugar until smooth and creamy. In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, followed by the Biscoff spread. Combine until smooth and airy.
Assemble the Cheesecake Cups:
Spoon or pipe the cheesecake mixture evenly over the chilled biscuit base. Smooth the tops using a spatula or the back of a spoon. Return the cups to the refrigerator and let them chill for at least 2–3 hours (or overnight) to allow the layers to firm up beautifully.
Prepare the Whipped Topping:
Whip the cream with icing sugar until fluffy and stable. You can pipe this on top of the cheesecake layer for a more decorative touch.
Add the Final Touch:
Drizzle the melted Biscoff spread over the whipped cream layer and top with a piece of Lotus biscuit or crushed crumbs for decoration. Serve chilled and enjoy that creamy, caramel-spiced perfection!
Nutrients:
Calories: Approx. 380 kcal per serving
Protein: 5 g
Fat: 28 g
Carbohydrates: 28 g
Sugar: 18 g
Fiber: 1 g
Why You’ll Love This Recipe
You’ll fall in love with these Biscoff Cheesecake Cups because they hit the sweet spot between easy and elegant. No oven, no fuss — just pure creamy indulgence layered with the warm, caramel flavor of Biscoff biscuits. They’re perfect for entertaining because you can make them ahead, and they look stunning in clear glasses. Plus, they taste like something you’d find in a fancy café, but they take barely 20 minutes to prepare.
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