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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

The Origins and Inspiration Behind the Dish

The inspiration for this dessert comes from the beloved European Lotus Biscoff biscuits, which originated in Belgium. Their unique caramelized flavor has captured dessert lovers’ hearts worldwide, leading to the creation of spreads, ice creams, and pastries inspired by their taste. Combining Biscoff with cheesecake was a natural evolution — smooth, tangy cream cheese complements the biscuit’s rich caramel undertones perfectly. This no-bake version takes that classic flavor pairing and makes it accessible to anyone at home, without needing an oven or complicated steps.

Ingredient Spotlight

Lotus Biscoff Biscuits: The star of this dessert, these biscuits have a deep caramel flavor with a hint of spice, giving the cheesecake its distinct warmth.

Cream Cheese: The foundation of any cheesecake — smooth, rich, and slightly tangy, balancing the sweetness of the spread.

Biscoff Spread: Adds an indulgent twist with that signature caramel flavor in both the cheesecake and topping.

Double Cream: Whipped into the mixture to give the cheesecake a light, airy, mousse-like texture that melts in your mouth.

Storage and Reheating Tips

Since this is a no-bake dessert, storage is simple. Keep your cheesecake cups covered and refrigerated for up to 4 days. The flavors meld beautifully over time, making them even more delicious the next day. For longer storage, you can freeze them for up to a month — just thaw in the refrigerator overnight before serving. Do not reheat, as it’s meant to be served cold. If you’ve topped them with whipped cream, add that after thawing to maintain its fluffiness.

Common Variations to Try

Chocolate Biscoff Cheesecake: Add 1 tbsp of melted chocolate or cocoa powder to the cheesecake mixture for a chocolatey twist.

Mini Biscoff Cheesecake Bars: Press the base and filling into a baking dish, chill, then cut into squares for easy serving.

Biscoff Banana Cups: Add slices of banana between the base and cheesecake layers for a fresh, fruity contrast.

Nutty Crunch Version: Sprinkle chopped pecans or almonds on top for an extra layer of texture.

Coffee Biscoff Delight: Add a teaspoon of instant espresso powder to the cheesecake mixture for a coffee-flavored dessert that pairs beautifully with the caramel notes.

Pairing Recommendations

These cheesecake cups go wonderfully with hot coffee, chai latte, or even a glass of cold milk for contrast. If you’re serving them for dessert after a meal, they pair beautifully with light mains like grilled chicken, roasted vegetables, or a simple salad. For something special, serve them alongside vanilla ice cream or a drizzle of chocolate sauce for that next-level indulgence.

Health Benefits

While this recipe is definitely a treat, it has a few redeeming qualities. The cream cheese provides calcium and protein, while the Biscoff biscuits contain plant-based fats from canola oil. Moderation is key — a small serving satisfies your sweet cravings without going overboard. Plus, making these at home allows you to control sugar levels and portion sizes. You could even use low-fat cream cheese and light double cream for a lighter version.

Conclusion

This Biscoff Cheesecake Cup recipe is proof that dessert doesn’t need to be complicated to be luxurious. It’s creamy, rich, and full of that caramel spice we all love — and it comes together with minimal effort. Perfect for both beginner and experienced bakers, it’s a show-stopping dessert you’ll want to make again and again. Each spoonful brings a balance of textures — buttery crunch, silky creaminess, and sweet caramel flavor that lingers just long enough to make you crave another bite. Whether you’re preparing for a celebration or just treating yourself after a long day, these no-bake cheesecake cups are the perfect way to indulge in something truly special.