Description
These Easy Biscoff Cheesecake Cups are a delightful no-bake dessert perfect for individual servings. Creamy full-fat cream cheese blends with smooth Biscoff spread and whipped heavy cream, layered and topped with melted Biscoff spread and crunchy crushed Biscoff cookies for a rich, luscious treat that sets quickly in the refrigerator.
Ingredients
Cheesecake Base
- 7 oz (200g) full-fat cream cheese, softened
- ½ cup (125g) smooth Biscoff spread
- ¾ cup (180ml) heavy cream, at least 33% fat
Biscoff Toppings
- 8 tablespoons (125g) smooth Biscoff spread, melted (2 tablespoons per jar for coating base)
- 8–12 tablespoons (125–180g) smooth Biscoff spread, melted (2–3 tablespoons per jar for topping)
- 6–8 Biscoff cookies, crushed (about 35–50g)
Instructions
- Chill the bowl and whip cream: Place a metal bowl in the freezer for about 10 minutes to chill. Remove it, then add heavy cream and beat with a hand mixer on low speed, gradually increasing to medium-high until stiff peaks form. Set aside the whipped cream.
- Prepare cream cheese mixture: In another bowl, beat the softened cream cheese and ½ cup Biscoff spread until smooth and creamy, being careful not to overmix.
- Fold whipped cream: Gently fold the whipped cream into the Biscoff and cream cheese mixture in two batches until fully incorporated. Chill this mixture while assembling the cups.
- Melt Biscoff spread for base coating: Melt 8 tablespoons of Biscoff spread in the microwave on low for 10–15 seconds or using a double boiler.
- Coat jar bases: Spoon 2 tablespoons of the melted Biscoff spread into the bottom of each tulip jar and swirl gently to coat the base evenly.
- Fill jars with cheesecake: Spoon or pipe the prepared cheesecake filling into each jar, filling to just below the rim.
- Melt Biscoff spread for topping: Melt another 8–12 tablespoons of Biscoff spread and spoon 2–3 tablespoons over the cheesecake layer in each jar.
- Refrigerate to set: Place the jars in the refrigerator for about 1 hour to allow the cheesecake cups to set properly.
- Add cookie topping: Just before serving, sprinkle each jar generously with crushed Biscoff cookies to add a crunchy texture.
- Optional garnish: For extra indulgence, drizzle more melted Biscoff spread over the top of each jar as a garnish.
- Serve and enjoy: Your delicious and creamy Biscoff Cheesecake Cups are now ready to enjoy!
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Chilling the metal bowl before whipping the cream helps achieve stiff peaks more easily.
- Be gentle when folding the whipped cream into the cream cheese mixture to maintain fluffiness.
- Melt Biscoff spread carefully to avoid burning; low heat or short bursts in the microwave work well.
- These cups can be refrigerated for a few hours before serving but are best enjoyed the same day for optimal texture.
- For easy serving, use tulip jars or similarly sized small glasses.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
