I crave small creamy treats that do not need the oven. These cheesecake cups hit that sweet spot. The cookie crumb base holds a cool and silky filling. A spoon sinks in and you get a neat bite with caramel spice from Biscoff and a clean finish. We keep it simple and fast. This cheese cake recipe uses pantry items and a mixer. It is a no bake cheesecake recipe that sets in the fridge while you clear the counter. I like to stack the cups on a tray and steal one before dinner. No one notices. Maybe. Serve for weeknight dessert or a quick win at a party. These cheesecake cups work for easy no bake desserts and no bake dessert cups fans. If you love biscoff dessert recipes or biscoff spread recipes you will love this. I share this on Elena Cooks because we all need a small joy that fits in one hand.
Table of Contents
- 1) Key Takeaways
- 2) Easy No Bake Biscoff Cheesecake Cups Recipe
- 3) Ingredients for No Bake Biscoff Cheesecake Cups
- 4) How to Make No Bake Biscoff Cheesecake Cups
- 5) Tips for Making No Bake Biscoff Cheesecake Cups
- 6) Making No Bake Biscoff Cheesecake Cups Ahead of Time
- 7) Storing Leftover No Bake Biscoff Cheesecake Cups
- 8) Try these dessert recipes next
- 9) No Bake Biscoff Cheesecake Cups
- 10) Nutrition
1) Key Takeaways
- No bake prep keeps things fast and calm and gives a soft set in the fridge
- Biscoff crumb base brings warm spice and a light caramel note that pairs with cream cheese
- Small cups help with portion control and make serving neat at parties
- Use block cream cheese for the best body and a clean finish with each spoonful
- Make ahead works well for busy days and the texture holds for guests
2) Easy No Bake Biscoff Cheesecake Cups Recipe
I crave bite size desserts that rest in the fridge and still taste like a dream. This cheese cake recipe fits that need twice in one go. I mix a smooth filling and I press a quick crumb. I chill the cups and the work feels light. The first spoon crackles through the crumb and hits a cool cloud and I grin. Cheese cake recipe lovers get it. I get it too.
We built this for simple nights. No oven heat. No stress. A mixer whirs. A bowl waits. You scoop and swirl and call it done. The taste leans creamy and bright with a hint of cookie spice. If you know Elena Cooks you know I chase wins that fit real life. Find the full story and more on Elena Cooks with me as your home cook host.
Short keywords and longtail friends slide in with ease here. No bake cheesecake lifts the texture. Cheesecake cups solve serving. Easy no bake desserts keep weeknights sweet. Biscoff spread recipes add that mellow caramel tone. No bake dessert cups travel well in a cooler on the back seat when I head to a picnic with my sister who always asks for seconds.
3) Ingredients for No Bake Biscoff Cheesecake Cups
Biscoff cookies crushed fine Warm spice meets caramel. The crumb packs tight and gives a pleasing crunch under a cool layer. I like a fine grind so the base stays neat when you dip a spoon.
Unsalted butter melted The fat binds the cookie crumb and sets firm in the fridge. The clean taste lets the Biscoff shine and keeps the finish smooth.
Brown sugar packed A small scoop adds body and a deep note. The crystals cling to the butter and help the crust hold its shape in each cup.
Cream cheese block style Soft and rich. This gives the filling its shape and that classic cheesecake pull. I let it sit to room temp for a quick whip.
Heavy cream cold Whipped to gentle peaks it lightens the mix and brings a clean dairy finish that lifts each bite without feeling heavy.
Powdered sugar Fine grains melt fast and keep the filling smooth. A small sift helps avoid clumps so the texture stays even.
Biscoff spread creamy This adds the signature flavor note we crave. It swirls into the cheese and turns the color a soft tan that looks cozy.
Pure vanilla extract One small teaspoon rounds the flavor and makes the cookie and cream taste like one team working in sync.
Fine sea salt A pinch lifts the sweet and keeps the finish clear. That little edge makes each spoonful taste brighter.
Lemon juice fresh A few drops cut the richness and sharpen the line of flavor. The filling stays lively and never flat.
Extra Biscoff spread for topping Warmed till fluid and poured in a thin sheet it sets glossy and clean. The top looks neat for guests.
Whipped cream optional A soft crown adds lift and a pretty finish. I like a small swoop and a crumb dust over the top.
4) How to Make No Bake Biscoff Cheesecake Cups
Step 1 Crush the cookies to fine crumbs. Stir with brown sugar and melted butter. The mix should feel like wet sand in your hands and hold a soft shape when pressed.
Step 2 Spoon crumbs into cups. Press a firm base with the back of a spoon. Slip the tray into the fridge so the crust sets while you mix the filling.
Step 3 Beat cream cheese till smooth. Add powdered sugar vanilla lemon and salt. Beat again till the mix looks glossy with no lumps in sight.
Step 4 Whip cold cream to soft peaks in a clean bowl. Fold the cream into the cheese mix in two rounds so the body stays light and even.
Step 5 Fold in Biscoff spread till the color looks even. Pipe or spoon the filling over the chilled crust. Tap the cups to settle the mix.
Step 6 Warm extra Biscoff spread till it pours. Glide a thin layer over each cup. Chill two hours. Serve cold. This reads like a cheesecake recipe and tastes like a hug.
5) Tips for Making No Bake Biscoff Cheesecake Cups
Let the cream cheese sit out till soft so the mixer works fast and the filling turns silky. Cold blocks fight the beaters and leave tiny bits that show up later.
Whip the cream in a cold bowl to help the peaks form quick. Stop at soft to medium. Stiff peaks break when folded and the filling loses that gentle lift we love.
Grind the cookies fine for tidy layers. If you like more crunch leave a few coarse bits for texture. Both paths work. I change the grind based on who I serve.
6) Making No Bake Biscoff Cheesecake Cups Ahead of Time
I make the cups a day ahead when guests come by. The chill time actually helps the set and the flavor deepens a touch. Cover each cup and the top stays glossy.
Hold back the whipped cream until service so the crown looks fresh. Pack a small bag and pipe right before you walk in with the tray. It feels easy and looks sharp.
For travel place the cups in a box with a cool pack. The no bake cheesecake phrase fits here again since the fridge does the work. A calm make ahead cheese cake recipe saves my week.
7) Storing Leftover No Bake Biscoff Cheesecake Cups
Cover each cup and keep in the fridge for up to three days. The crust stays firm and the top stays neat. The flavor holds and still reads bright on day three.
For a longer hold freeze without the whipped cream. Wrap the tray. Thaw in the fridge till cold and soft. The texture bounces back well and the taste stays kind.
If the top sets too firm warm a spoon under hot water and skim a light swirl. It adds shine again. Then crown with cream and a pinch of cookie crumbs.
8) Try these dessert recipes next
9) No Bake Biscoff Cheesecake Cups
Biscoff Cheesecake Cups cheese cake recipe No Bake Easy
Ingredients
For the Biscuit Base
- 200 g Biscoff cookies crushed fine
- 60 g unsalted butter melted
- 1 tablespoon brown sugar packed
For the Filling
- 340 g cream cheese room temp
- 240 ml cold heavy cream
- 120 g powdered sugar
- 120 g Biscoff spread creamy
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
- 1 tablespoon lemon juice fresh
For Topping
- 80 g Biscoff spread warmed till pourable
- 6 Biscoff cookies crushed for garnish
- Whipped cream optional
Instructions
For the Biscuit Base
- Stir crushed cookies brown sugar and melted butter till the crumbs feel like wet sand.
- Divide into 8 to 10 small cups and press down to form a firm layer.
- Chill the cups while you make the filling.
For the Filling
- Beat cream cheese till smooth and light with no lumps.
- Add powdered sugar vanilla lemon juice and salt then beat again till smooth.
- Whip cold heavy cream to medium peaks in a clean bowl.
- Fold the whipped cream into the cheese mix in two parts till you see no streaks.
- Fold in the Biscoff spread till combined.
To Assemble
- Spoon or pipe filling over the chilled base.
- Warm Biscoff spread till fluid then drizzle or spread a thin layer on top.
- Chill cups at least 2 hours till set and cold.
- Top with whipped cream and cookie crumbs before serving.
10) Nutrition
Per cup about three hundred ten calories with a balance that feels right for a small treat. Protein sits near four grams. Fat lands near twenty four grams with a creamy mouthfeel that stays light. Carbs sit near twenty two grams. Sodium stays modest. For more notes and friendly tweaks find me as Elena on Elena Cooks where I test each cheese cake recipe and write clear steps that fit a busy kitchen.
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