No-Bake Biscoff Cheesecake Cups

After making my Oreo cheesecake cups, I knew I had to follow them up with other cheesecake flavors. At the top of the list? Biscoff. (Rumor has it, Nutella might be next 👀.)

I love cheesecakes, and I really love when it’s a no bake version, especially in the summer and especially during a heat wave. No oven, no problem.

A while back, I shared my 3 ingredient Biscoff spread, and I’ve been making it every time I need it in a recipe. You can absolutely use the store bought version for this, but my recipe takes 3 ingredients, 5 minutes, and costs less; so it’s a win for me.

If you’ve made any of my recipes lately, you probably know I’ve been all about keeping things simple; I mean, I’ve always focused on simple recipes but now I’m taking it a step further. Few steps, few ingredients, and things you likely already have. You won’t catch me listing something like yuzu extract or freeze-dried cloudberries, I really want you to be able to find the ingredients in any supermarket.

That being said, let me show you how I made these amazing Biscoff cheesecake cups at home!

Ingredients to make biscoff cheesecake with no eggs:

• Biscoff Cookies: These make the crust. You’ll want the classic Lotus Biscoff cookies for that deep caramelized flavor. Any speculoos cookie would work if you can’t find the original, but Biscoff is really the star here.
• Unsalted Butter: Melted butter binds the cookie crumbs for the base. I like using unsalted so I can control the saltiness.
• Whipping Cream: This helps create a light, mousse-like texture. You want to use 30 to 35% whipping cream and it has to be cold so it whips well. Don’t substitute with milk or coffee cream, it won’t hold.
• Cream Cheese: Use full-fat cream cheese for the best texture and taste. I don’t recommend using low-fat, it can make the filling watery.
• Vanilla Extract: A little vanilla brings out the flavors in the filling.
• Granulated Sugar: I use regular white granulated sugar here. Once mixed in, the granules melt into the filling, so you won’t feel a thing.
• Biscoff Spread: I used my 3-ingredient homemade version, you can absolutely use the store-bought version if that is something that is easily accessible to you.
• White Chocolate: This is for the topping. I made a quick white chocolate ganache and added Biscoff spread to it. It’s more of a gourmet touch than just spreading the Biscoff on top; but that’s one of the reasons. The second reason is, my homemade Biscoff spread doesn’t melt well on its own, the texture becomes off. So, if you are using store-bought spread, you can absolutely skip the chocolate ganache and just melt a bit of spread in the microwave and pour it on top.

Measurements are posted in the recipe card below the instructions.

1. To make the base: blend the Biscoff cookies until fine. Add melted butter and mix until it looks like wet sand. Scoop a bit into the bottom of each cup. No need to press it down too much, these are cheesecake cups, not a solid cake base.

2. To make the filling: In a small bowl, add the cream cheese, sugar, vanilla, and Biscoff spread. Mix with a spatula or spoon until everything is smooth and well combined. Set aside.

3. In a separate bowl, pour in the whipping cream. Start whipping on low, then slowly increase to high. Whip until stiff peaks form, that means when you lift the whisk, the cream stands up and holds its shape. Be careful not to over-mix, or it can turn grainy and start to separate.

4. Add the cream cheese mixture to the whipped cream. Gently fold with a spatula just until combined. Don’t over-mix, you want to keep the mixture light and fluffy.

5. Scoop the cheesecake filling into your cups. I did a little cream, a sprinkle of cookie base, then more cream. The layering is totally up to you. You can even mix in some cookie chunks if you like a bit of crunch inside.
Once done, place the cups in the fridge for at least an hour to chill and set.

6. To make the ganache: in a microwave-safe bowl, combine the white chocolate and cream. Microwave for 30 seconds, then stir until smooth and fully melted. If needed, microwave again in 15-second intervals, don’t overheat.
Once smooth, stir in the Biscoff spread. Mix until everything is combined and silky. Let the ganache cool to room temperature, and make sure it isn’t hot when you add it to the cups.

7. Spoon the ganache over the top of each cheesecake cup, swirl the cup around to smooth it out. Decorate however you like!

You can enjoy them right away, or chill them in the fridge for later. If you keep them in the fridge overnight, I highly recommend removing them 5 minutes before serving, the texture of the ganache will be creamier and better!