Description
A delightful no-bake dessert featuring a creamy cheesecake filling layered over a crunchy Biscoff cookie crust, topped with melted Biscoff spread and crushed cookies.
Ingredients
Scale
- 200 g Biscoff cookies (about 20–22 cookies), crushed into fine crumbs
- 80 g unsalted butter, melted
- 250 g cream cheese, softened
- 200 ml heavy cream, cold
- 80 g powdered sugar
- 1 tsp vanilla extract
- 3 tbsp Biscoff spread (melted slightly for easy mixing)
- 4 tbsp Biscoff spread, melted (for topping)
- Crushed Biscoff cookies (for garnish)
- Whole Biscoff cookies (for garnish)
Instructions
- Prepare the Crust: Mix crushed Biscoff cookies with melted butter until sandy. Divide evenly into serving cups, pressing gently to form the base. Chill while making the filling.
- Make the Cheesecake Filling: In a bowl, beat cream cheese with powdered sugar and vanilla until smooth. In another bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture. Add melted Biscoff spread and fold until smooth and fluffy. Spoon or pipe filling into the cups over the crust layer. Smooth the tops.
- Add the Topping: Pour a thin layer of melted Biscoff spread on top of each cup. Swirl gently with a toothpick for a marbled effect. Sprinkle crushed cookies around the edges. Garnish with piped cheesecake cream and a whole Biscoff cookie.
- Chill: Refrigerate at least 4 hours (or overnight) until set.
Notes
- For best results, use cold heavy cream for whipping.
- Allow the cheesecake cups to chill overnight for a firmer texture.
- Feel free to adjust the amount of Biscoff spread based on your preference.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg