No-Bake Biscoff Cookie Cheesecake Cups

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Layered no-bake cheesecake cups with the distinctive caramelized flavor of Biscoff cookie spread and a crunchy cookie crust, perfect for a quick yet elegant dessert. This American-inspired recipe, 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.

Prep: 20 min Serves 6 American cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, combine 1 cup crushed Biscoff cookies and 3 tbsp melted unsalted butter. Stir until the mixture resembles wet sand.
  2. Step 2: Divide the cookie crumb mixture evenly into 6 serving cups, pressing firmly into the bottoms to form a crust layer.
  3. Step 3: In a large bowl, beat 8 oz softened cream cheese with 1/3 cup powdered sugar and 1 tsp vanilla extract using a hand mixer until smooth and creamy.
  4. Step 4: In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks.
  5. Step 5: Gently fold 1/2 cup Biscoff cookie spread into the cream cheese mixture until fully incorporated, then fold in the whipped cream carefully to maintain airiness.
  6. Step 6: Spoon the cheesecake mixture evenly over the cookie crusts in each cup, smoothing the tops with a spatula.
  7. Step 7: Refrigerate the cups for at least 3 hours or until firm before serving.

Related recipes