Biscoff Cheesecake Cups
Creamy Biscoff cheesecake cups made with a cookie crust and no baking needed! This easy dessert is perfect for parties or make-ahead treats.
Equipment
- 6 small jars or dessert cups (4–6 oz)
- Food processor or rolling pin
- Hand Mixer or Stand Mixer
- Small spoon
Ingredients
Crust:
- 1 cup Biscoff cookie crumbs about 15 cookies
- ¼ cup unsalted butter melted
Cheesecake Layer:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup cold heavy cream
Cookie Butter Topping:
- ½ cup Biscoff cookie butter
Decoration:
- ½ cup whipped cream for piping
- 2 tablespoons crushed Biscoff cookies
Instructions
- Stir together crushed Biscoff cookies and melted butter. Spoon a few tablespoons into the bottom of each jar or cup and press down lightly with the back of a spoon.
- Beat softened cream cheese, powdered sugar, and vanilla until completely smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold gently into the cream cheese mixture until fully combined.
- Spoon or pipe the cheesecake filling into each jar on top of the crust. Smooth the tops if needed. Chill for 2–4 hours until set.
- Microwave the cookie butter in 10–15 second bursts, stirring between each, until just pourable. Let it cool slightly, then spoon or drizzle over each cup.
- Pipe whipped cream on top and sprinkle with crushed Biscoff cookies before serving.
Nutrition
Calories: 668kcalCarbohydrates: 52gProtein: 7gFat: 48gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 85mgSodium: 282mgPotassium: 119mgFiber: 1gSugar: 28gVitamin A: 1108IUVitamin C: 0.1mgCalcium: 63mgIron: 1mg
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