No-Bake Biscoff Cheesecake Cups with Graham Cracker Crust
Silky no-bake cheesecake layered with Biscoff cookie spread and a crunchy graham cracker crust, perfect for an easy indulgence. This american-inspired desserts ready in about 20 minutes layers Biscoff cookie spread, cream cheese, softened, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup Biscoff cookie spread
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup graham crackers, crushed
- 4 tbsp unsalted butter, melted
- 1/4 cup Biscoff cookie crumbs, for topping
Instructions
- Step 1: In a medium bowl, combine 1 cup crushed graham crackers and 4 tablespoons melted unsalted butter. Stir until mixture resembles wet sand, then press evenly into the bottoms of six 6-ounce serving cups to form crusts. Chill in refrigerator for 15 minutes to set.
- Step 2: In a large bowl, beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy using an electric mixer.
- Step 3: In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks, then gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Step 4: Fold 1/2 cup Biscoff cookie spread into the cheesecake filling until swirled but not completely mixed.
- Step 5: Spoon or pipe the cheesecake filling evenly over the chilled crusts in each cup. Chill for at least 4 hours or overnight to set.
- Step 6: Before serving, sprinkle each cup with 1/4 cup Biscoff cookie crumbs for extra texture and garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Biscoff Cheesecake Cups with Graham Cracker Crust take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Biscoff Cheesecake Cups with Graham Cracker Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Biscoff Cheesecake Cups with Graham Cracker Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Biscoff Cheesecake Cups with Graham Cracker Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Biscoff Cheesecake Cups with Graham Cracker Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
