No-Bake Biscoff Cookie Spread 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.

Individual no-bake cheesecakes layered with Biscoff cookie spread and crunchy cookie crumbs, perfect for a quick and indulgent dessert. This American-inspired recipe, ready in about 20 minutes, layers Biscoff cookie spread, cream cheese, heavy cream 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup crushed Biscoff cookies and 2 tablespoons melted unsalted butter, mixing until the crumbs are evenly coated; press this mixture into the bottoms of 6 small serving cups to form a firm crust.
  2. Step 2: In a large bowl, beat 8 ounces softened cream cheese with 1/3 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy, about 2 minutes.
  3. Step 3: In a separate chilled bowl, whip 1/2 cup heavy cream until stiff peaks form, then gently fold the whipped cream and 1 cup Biscoff cookie spread into the cream cheese mixture until fully incorporated.
  4. Step 4: Spoon or pipe the cheesecake filling evenly over the cookie crusts in each cup, smoothing the tops with a spatula.
  5. Step 5: Refrigerate the cups for at least 4 hours or overnight to allow them to set before serving.

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