Decadent Biscoff Cheesecake Cups

This indulgent Biscoff cheesecake transforms the beloved cookie butter spread into a creamy no-bake dessert that captures all the caramelized spice flavors of those famous airplane cookies. The combination of the crunchy cookie base and silky smooth filling creates the perfect textural contrast.

I first created this recipe when searching for a quick dessert for unexpected guests and it has since become my most requested treat. The looks of pure joy when people take their first bite makes this simple dessert my secret weapon for dinner parties.

Ingredients

• Biscoff cookies: the iconic spiced cookies provide both the crunchy base and are perfect for garnishing
• Biscoff spread: the star ingredient that gives this cheesecake its distinctive caramelized flavor
• Cream cheese: provides structure and tanginess to balance the sweetness
• Thickened cream: whipped to soft peaks creates the airy mousse like texture
• Salted butter: helps bind the cookie base and adds a savory note
• Light brown sugar: enhances the caramel notes in the base
• Vanilla essence: adds depth to the overall flavor profile
• Icing sugar: gently sweetens the cream component
• Thick caramel: for decorating and adding an extra layer of indulgence

Step-by-Step Instructions

Prepare the Cookie Base:

Process the Biscoff cookies until they become fine crumbs. The texture should be consistent with no large pieces remaining. This creates the perfect foundation for your cheesecake.

Create the Binding Mixture:

Combine the melted butter with light brown sugar and vanilla essence in a small bowl. Stir until the sugar begins to dissolve then pour this mixture into the food processor with the cookie crumbs. Pulse until everything is evenly incorporated. The mixture should hold together when pressed between your fingers.

Prepare the Cream Cheese Mixture:

In a large bowl beat the cream cheese until completely smooth with no lumps. Add the Biscoff spread and mix thoroughly until fully combined and uniform in color. The mixture should be silky smooth at this stage.

Whip the Cream:

In a separate bowl whip the thickened cream until it forms soft peaks. Be careful not to overwhip as this can make the final texture grainy. The cream should hold its shape but still have a slight wobble.

Combine the Filling:

Gently fold the Biscoff cream cheese mixture into the whipped cream using a spatula. Use a gentle folding motion to maintain as much air as possible in the mixture which will give your cheesecake its light texture.

Assemble the Cheesecakes:

Divide the cookie crumb mixture evenly between four serving glasses pressing it firmly into the bottom. Carefully spoon or pipe the cheesecake filling on top creating an even layer. For a professional look use a piping bag with a large round tip.

Chill Until Set:

Refrigerate the assembled cheesecakes for at least 1 to 1½ hours until firm. The waiting is the hardest part but necessary for the perfect texture.

Decorate and Serve:

Just before serving garnish with reserved cookie crumbs a drizzle of thick caramel and extra Biscoff cookies for that Instagram worthy presentation.

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The secret to this recipe is the quality of your Biscoff spread. I once tried making this with a generic cookie butter and while it was good it lacked that distinctive caramelized flavor that makes Biscoff so special. My daughter now specifically requests this for her birthday instead of cake which speaks volumes about how addictive it is.

Make Ahead and Storage

These individual cheesecakes can be prepared up to two days in advance and stored covered in the refrigerator. For the best presentation add the final decorative elements just before serving. The cookie base may soften slightly over time but many of my guests prefer this texture as it makes the dessert easier to eat with a spoon.

Perfect Substitutions

While Biscoff cookies and spread are the stars of this recipe you can experiment with alternatives. Graham crackers work well for the base if you cannot find Biscoff cookies. For a dairy free version try using coconut cream instead of heavy cream and dairy free cream cheese. The results will be slightly different but still delicious with the distinctive Biscoff flavor shining through.

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Serving Suggestions

These individual cheesecakes are perfect as is but for a more elaborate dessert table pair them with fresh berries to cut through the richness. A small scoop of vanilla ice cream alongside creates a delightful temperature contrast. For dinner parties I often serve these in small clear glasses so guests can appreciate the beautiful layers.

The History Behind Biscoff

Biscoff cookies originated in Belgium where they are known as Speculoos. These spiced shortcrust biscuits traditionally consumed during the Christmas season became globally famous when airlines began serving them with coffee. The spread version was created when a Belgian mother invented a paste made from the cookies for her children. Now this caramelized cookie butter has inspired countless desserts including our no bake cheesecake.

Frequently Asked Questions

→ Can I make this Biscoff cheesecake ahead of time?

Yes! These Biscoff cheesecake cups can be prepared up to 24 hours in advance. Store them covered in the refrigerator, but add the final decorations (caramel drizzle and extra cookies) just before serving for the best presentation.

→ Can I substitute the Biscoff cookies with another type?

While Biscoff cookies provide the signature caramelized flavor, you could substitute graham crackers, digestive biscuits, or gingersnaps. The flavor profile will change slightly, but the texture will remain similar.

→ Is it possible to make this dessert dairy-free?

Yes, you can make a dairy-free version by substituting vegan cream cheese, plant-based whipping cream, and dairy-free butter alternatives. Ensure your Biscoff spread is dairy-free (most varieties are) for a completely dairy-free dessert.

→ What can I use instead of Biscoff spread?

If Biscoff spread isn't available, cookie butter, speculoos spread, or even peanut butter with a tablespoon of brown sugar can work as substitutes. Each will provide a different but delicious flavor profile.

→ How long will these cheesecake cups keep in the refrigerator?

These Biscoff cheesecake cups will keep well in the refrigerator for up to 3 days. Store them covered to prevent them from absorbing other flavors and to maintain freshness.

→ Can I freeze these Biscoff cheesecake cups?

Yes, these cheesecake cups freeze well for up to 1 month. Freeze them without the caramel topping and extra cookies. Thaw overnight in the refrigerator and add fresh toppings before serving.