No-Bake Biscoff Cheesecake Cups

If you’re craving a rich, creamy dessert that’s easy to make and sure to impress, these No-Bake Biscoff Cheesecake Cups are the perfect treat! Combining the irresistible flavors of Lotus Biscoff cookies and a creamy cheesecake filling, these individual cups are a delicious, no-fuss dessert. No baking required, just a few simple steps, and you’ll have a perfect sweet snack ready to enjoy.

Ingredients:

For the Biscoff Crust:

• 10 Lotus Biscoff cookies (or speculoos biscuits)
• 3 tablespoons melted butter

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup Biscoff spread (or cookie butter)
• 1 tablespoon lemon juice (optional, for a tangy twist)

For the Topping:

• Crushed Biscoff cookies (for garnish)
• Extra Biscoff spread, slightly melted (for drizzling, optional)

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Instructions:

Step 1: Make the Crust

1. Crush the Biscoff cookies: Use a food processor to pulse the cookies into fine crumbs. Alternatively, place them in a resealable plastic bag and crush them using a rolling pin.
2. Mix with melted butter: In a small bowl, combine the crushed cookies with the melted butter. Stir until the mixture is well coated.
3. Spoon into cups: Divide the cookie mixture evenly among your serving cups (about 4-6 small cups). Press the crumbs down gently to form a firm crust. You can use the back of a spoon or your fingers to press it in.
4. Chill the crust: Place the cups in the fridge while you prepare the cheesecake filling, allowing the crust to set.

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Step 2: Prepare the Cheesecake Filling

1. Whip the cream: In a mixing bowl, beat the heavy cream until it forms soft peaks. This should take about 2-3 minutes with an electric mixer.
2. Mix the cream cheese: In a separate bowl, beat the cream cheese, powdered sugar, vanilla extract, and Biscoff spread until smooth and creamy. If you want a slightly tangy flavor, add lemon juice to the mixture.
3. Fold in the whipped cream: Gently fold the whipped cream into the Biscoff cream cheese mixture until fully combined. Be careful not to deflate the whipped cream too much—this will keep the filling light and fluffy.

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Step 3: Assemble the Cups

1. Add the cheesecake filling: Spoon the cheesecake mixture on top of the chilled Biscoff crusts, dividing the filling evenly among the cups.
2. Smooth the top: Use a spoon or spatula to smooth the top of the cheesecake filling. Tap the cups lightly on the counter to remove any air bubbles.

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Step 4: Chill

1. Place the cups in the fridge for at least 2-4 hours, or preferably overnight, to allow the cheesecake to set. The longer they chill, the firmer and more flavorful they become.

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Step 5: Garnish and Serve

1. Top with crushed Biscoff cookies: Before serving, sprinkle the crushed Biscoff cookies on top for some added crunch and flavor.
2. Optional drizzle: For extra indulgence, drizzle some melted Biscoff spread over the top of each cheesecake cup.
3. Serve chilled and enjoy!

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Tips and Variations:

• Make it gluten-free: Use gluten-free Biscoff cookies or another type of gluten-free cookie for the crust.
• Add chocolate: Mix in some chocolate chips into the cheesecake filling for a chocolatey twist.
• Vegan version: Substitute the cream cheese with a vegan cream cheese alternative and use coconut cream in place of heavy cream to make these cheesecake cups dairy-free.

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Conclusion

These No-Bake Biscoff Cheesecake Cups are the perfect balance of creamy, crunchy, and sweet. With a delicious Biscoff crust and a rich, creamy filling, they’re sure to be a hit at any gathering. Plus, they’re incredibly easy to make with no baking involved—just chill, garnish, and enjoy!