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No-Bake Biscoff Cheesecake Cups

Indulgent individual dessert cups featuring a Biscoff cookie crust, a creamy no-bake Speculoos cheesecake mousse filling, and whipped cream topping.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American, European
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups Biscoff cookies finely crushed
  • 3 tbsp unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened to room temp
  • 1 cup Biscoff cookie butter spread smooth
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1.5 cups heavy whipping cream cold
Topping
  • 1 cup whipped cream for garnish
  • 0.25 cup Biscoff spread melted for drizzling
  • 6 whole Biscoff cookies for garnish

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Rubber Spatula
  • Piping bag (optional)
  • 6-8 serving glasses

Method
 

  1. Combine crushed Biscoff cookies and melted butter. Press firmly into the bottom of 6-8 serving glasses.
  2. In a large bowl, whip cold heavy cream until stiff peaks form. Set aside in the fridge.
  3. In another bowl, beat softened cream cheese until smooth. Add Biscoff spread, powdered sugar, and vanilla. Beat until combined.
  4. Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and combined.
  5. Pipe or spoon the cheesecake mixture into the glasses over the crust base.
  6. Refrigerate for at least 3 hours to set.
  7. Before serving, top with whipped cream, drizzle with melted Biscoff spread, and garnish with a whole cookie.

Notes

Ensure cream cheese is at room temperature and heavy cream is very cold for the best texture. Chill for at least 3 hours before serving.