Biscoff Cheesecake Cups are one of my favorite no-bake desserts to make when I need something quick, easy, and totally delicious. Each little cup has a buttery cookie crust, a creamy cheesecake filling, and a spoonful of melted cookie butter on top. If you love Biscoff, you have to try my Biscoff Cheesecake and Biscoff Truffles.

Biscoff Cheesecake Cups by Tessie's table. — Photo Credit: Tessie’s Table.

This is one of those recipes that works for just about any occasion. Since there’s no baking involved, you don’t need to worry about turning on the oven or fussing with a water bath. Just layer the crust, whip up the filling, and chill until you’re ready to serve. These mini Biscoff cheesecakes are a great option when you need a dessert that’s low-effort but still has that wow factor.

Why you’ll love this Biscoff Cheesecake Cups

No baking needed:
All you need is a fridge and a few mixing bowls.
Individual servings:
These little cups are ideal for parties, holidays, or sharing with friends.
So much Biscoff flavor:
Between the crust, the filling, and the topping, these cups are packed with cookie butter goodness.

Melted Biscoff being poured onto whipped cream.

A Quick and Easy No Bake Dessert

I made these for the first time when we were having friends over and I needed something quick that still looked nice on the table. I used small bowls, but jars would be perfect if you’re taking them to a potluck or party. The Biscoff was a last-minute idea, and now it’s the best part. It melts into this smooth, spoonable topping that firms up just enough in the fridge. Now I make them any time I want a no-fuss dessert that still feels a little extra.

Ingredients Needed for Biscoff Cheesecake Cups

Biscoff cookies – Crushed to form a buttery, spiced crust. You can buy them crushed already here.
Unsalted butter – Helps the crust set up and hold together
Cream cheese – Full-fat and softened for a creamy base
Powdered sugar – Sweetens the filling without making it gritty
Vanilla extract – Adds a little warmth and depth
Heavy cream – Whipped to lighten the cheesecake texture
Biscoff cookie butter – Melted and used as the topping
Whipped cream and crushed cookies – Optional for decorating

Ingredients for Biscoff Cheesecake Cups.

How to make Biscoff Cheesecake Cups

**For more detailed instructions, please refer to the printable recipe card below.**

Crushed biscoff cookies and melted butter in a bowl.

Stir together crushed Biscoff cookies and melted butter.

The cheesecake base being spooned into a glass jar.

Spoon a few tablespoons into the bottom of each jar or cup and press down lightly with the back of a spoon.

Whipped cream cheese, sugar and vanilla in a bowl.

Beat softened cream cheese, powdered sugar, and vanilla until completely smooth.

Whipped cream being added to the creamcheese mixture.

In a separate bowl, whip the heavy cream until stiff peaks form. Fold gently into the cream cheese mixture until fully combined.

The cheesecake layer being spooned into a glass jar.

Spoon the cheesecake filling into each jar on top of the crust. Then chill for 2 hours.

A spoon pouring biscoff cookie butter into a bowl.

Microwave the cookie butter in 10 to 15-second bursts, stirring between each, until just pourable.

Melted biscoff cookie butter being poured onto the cheesecake filling in a serving glass.

Let it cool slightly, then spoon or drizzle over each cup.

Whipped cream on top of the biscoff cheesecake cup with crushed biscoff cookies sprinkled on top.

Pipe whipped cream on top and sprinkle with crushed Biscoff cookies before serving.

Variations

Biscoff and banana cheesecake cups: Add a layer of sliced banana between the crust and the cheesecake filling. It adds a fresh, fruity twist that works surprisingly well with the cookie butter.
Chocolate swirl Biscoff cheesecake: Drizzle a little melted chocolate over the cheesecake layer before adding the Biscoff topping. It sets up nicely and adds that rich chocolate bite.
Nutty cookie butter cups: Stir a spoonful of peanut butter into the filling for a subtle nutty flavor. It balances the sweetness and gives it a slightly different vibe.
Mini cheesecake jars to go: If you’re bringing dessert to a friend’s house or packing for a picnic, use small mason jars with lids. They’re easy to stack in the fridge and travel really well.
Biscoff swirl topping: Swirl a little melted cookie butter directly into the cheesecake layer instead of spooning it on top. It gives each bite a mix of flavors and looks great too..

Serving Suggestions

Serve chilled straight from the fridge for the best texture. They’ll be set but still creamy and soft.
Sprinkle a pinch of cinnamon or nutmeg on top to warm up the flavor. It ties in perfectly with the spiced Biscoff cookies.
Pair with an Iced Latte or espresso. Try my Tres Leches Iced Latte recipe. The flavors work really well together, especially if you’re serving these for a brunch.
Set them out on a dessert tray or platter with extra Biscoff cookies and spoons. It makes them easy to grab and looks really nice for guests.
Create a simple topping bar if you’re serving a group. Set out bowls of whipped cream, crushed cookies, melted chocolate, or even berries so everyone can add what they like.

Storage and Freezing

How should I store Biscoff Cheesecake Cups?

These cheesecake cups keep really well in the fridge for up to 5 days. Just cover each one tightly with plastic wrap or use jars with lids if you’re storing multiples

Can I freeze Biscoff Cheesecake Cups?

To freeze, wrap each one in plastic wrap or place them in a container with a tight-fitting lid. They’ll keep for about 2 months. Let them thaw overnight in the fridge, then add the toppings like whipped cream and crushed cookies just before serving so they stay fresh.

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One serving of biscoff cheesecake cups in a triangle shaped bowl with whipped cream and melted biscoff poured on top.

Tips & Tricks

Bring your cream cheese to room temperature before mixing. It blends much more smoothly and gives you that silky texture you want in a no-bake cheesecake.
Whip the heavy cream separately and fold it in gently. This gives your filling a lighter texture that holds up well in the fridge.
Crush the Biscoff cookies nice and fine so the crust holds together well. You can use a food processor or go old-school with a rolling pin and zip-top bag.
Let the melted cookie butter cool for a minute before adding it to the cheesecake layer. If it’s too hot, it can melt through the filling instead of sitting neatly on top.
Chill the cups fully before serving so the layers can set properly. They’re easiest to top and serve once they’ve had time to firm up in the fridge.

More Delicious Desserts

FAQ

Can I make these a day in advance?
Yes, they’re perfect for prepping ahead. Just wait to add the whipped cream and cookie topping until you’re ready to serve so everything stays fresh.
Can I use graham crackers instead of Biscoff?
You can, but the flavor will be more neutral. Biscoff gives these their signature cookie butter taste, so I recommend sticking with it if you can.
What size cups should I use?
Four to six ounce dessert cups or small bowls work great. They give you a good balance between indulgent and just enough.
Can I use store-bought whipped topping?
Definitely. Cool Whip or any ready-made whipped cream works fine if you’re short on time or don’t feel like whipping it yourself.
Do I need a piping bag?
No, not at all. A spoon works just as well, or use a zip-top bag with the corner snipped off to get a cleaner look.
Do these freeze well?
Yes, they freeze beautifully. Just make sure they’re well-wrapped, and add any toppings after they’ve thawed to keep them looking their best.
Can I use low-fat cream cheese?
You can, but the filling won’t be quite as rich or firm. I’d recommend sticking with full-fat if possible, especially for a no-bake dessert.
Why did my cookie butter sink into the cheesecake layer?
It was probably still too warm when you added it. Let it cool slightly before spooning it on so it sits nicely on top.
Can I add anything to the cheesecake filling?
Sure! Crushed cookies, mini chocolate chips, or even a swirl of Nutella or jam would all be great mix-ins.
Can I double the recipe?
Yes, just make sure you’ve got enough containers and room in the fridge. It’s a great dessert to scale up for parties.