Description
Creamy, indulgent no-bake Biscoff cheesecake cups layered with melted cookie butter, fluffy cream cheese filling, and a glossy Biscoff topping. Finished with crushed cookies, these individual desserts are quick, elegant, and perfect for entertaining or satisfying a sweet craving.
Ingredients
- 8 tablespoons smooth Biscoff spread (2 tablespoons per cup for the base)
- ¾ cup heavy cream (at least 33% fat)
- 7 ounces full-fat cream cheese, softened
- ½ cup smooth Biscoff spread (for filling)
- 8–12 tablespoons smooth Biscoff spread, melted (for topping)
- 6–8 Biscoff cookies, crushed (for garnish)
Instructions
- Chill a mixing bowl in the freezer for 10 minutes.
- Whip the heavy cream in the chilled bowl until stiff peaks form. Set aside.
- In another bowl, beat cream cheese with ½ cup Biscoff spread until smooth.
- Gently fold whipped cream into the cream cheese mixture in two batches. Chill while preparing jars.
- Melt 8 tablespoons Biscoff spread and add 2 tablespoons to the bottom of each jar, coating the base.
- Spoon or pipe the cheesecake mixture on top of the base layer, leaving room for topping.
- Melt 8–12 tablespoons Biscoff spread and spoon 2–3 tablespoons over each cheesecake layer for a smooth finish.
- Refrigerate jars for at least 1 hour to set.
- Before serving, sprinkle crushed Biscoff cookies on top. Optionally drizzle with more melted spread.
Notes
- Best served chilled with crushed cookies added just before serving.
- Can be made up to 2 days in advance.
- Use full-fat cream cheese for the best texture and flavor.
- Customize with fruit, whipped cream, or a cookie crust variation.
- Not suitable for freezing as texture may change.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 dessert cup
- Calories: 480
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
