This Biscoff cheesecake cups idea came out of a late-night craving and a tiny jar of cookie butter left at the back of my pantry. I wanted something small, portable, and utterly indulgent—something that combined the caramelized, spiced notes of Biscoff with a light, airy cream filling. The first time I made these, I assembled them in jam jars for a potluck and watched them disappear before I could tell anyone the secret ingredient. They are sweet but balanced, with a crunchy base, pillowy filling, and that unmistakable biscoff flavor drizzled on top.

I discovered the formula the week after my daughter’s birthday when we had a tray of leftover Biscoff cookies and a single tub of cream cheese. What started as a quick experiment became a staple for dessert nights and a favorite for last-minute guests. The texture is what makes these cups special: the crust gives a satisfying snap, the filling is fluffy but rich, and the melted cookie butter forms glossy ribbons that add both flavor and visual appeal. These cups are particularly handy because they are entirely no-bake and can be made ahead, which is a lifesaver when hosting.

Ingredients

• Biscoff cookie crumbs: 1 cup of finely crushed cookies makes the perfect, slightly spiced base. Use store-bought Biscoff cookies or crushed speculoos; aim for a uniform, sandy texture so the crust presses together evenly.
• Melted butter: 3 tablespoons of unsalted butter binds the crumbs and browns slightly as it chills. Melt, cool slightly, then stir into crumbs for a compact base.
• Cream cheese: 8 ounces (one standard block) of full-fat cream cheese, softened to room temperature for a smooth, lump-free filling. Philadelphia or another trusted brand works great.
• Heavy whipping cream: 1 cup of cold heavy cream whipped to stiff peaks gives the filling lift and lightness; don’t use half-and-half or it won’t set as well.
• Powdered sugar: 1/3 cup adds sweetness and helps stabilize the whipped cream. Sift if lumpy.
• Biscoff spread: 1/3 cup for the filling (softened for folding) plus 1/4 cup melted for drizzling. Warm briefly in the microwave to loosen before using.
• Vanilla extract: 1 teaspoon to round out flavors and enhance the baked-spice notes of the cookie butter.
• Toppings (optional): Extra crushed Biscoff cookies for crunch and visual appeal—keep a handful aside when making crumbs.

Instructions

Make the crust: In a mixing bowl, combine 1 cup of finely crushed Biscoff cookies with 3 tablespoons of melted butter. Stir until the mixture holds together when pressed. Spoon 1 to 2 tablespoons into each cup or jar and press lightly with the back of a spoon or a small measuring cup to form an even base. Chill in the refrigerator for 10 to 15 minutes to firm while you prepare the filling. Prepare the filling: Beat 8 ounces of softened cream cheese in a bowl with an electric mixer until completely smooth and free of lumps, about 2 to 3 minutes. Add 1/3 cup powdered sugar, 1 teaspoon vanilla extract, and 1/3 cup softened Biscoff spread; beat until fully combined and silky. In a separate chilled bowl, whip 1 cup of cold heavy whipping cream to stiff peaks—this usually takes 3 to 4 minutes with a handheld mixer. Fold the whipped cream gently into the cream cheese mixture in two additions, using a spatula and lifting motion to keep the mixture airy. Avoid overmixing so the filling remains light. Assemble the cups: Spoon or pipe the cheesecake filling over the chilled crust, filling each cup nearly to the top. Smooth with an offset spatula or create a small peak for visual texture. Drizzle 1/4 cup melted Biscoff spread over each cup in thin ribbons—warm the spread for 8 to 12 seconds in the microwave so it is pourable but not runny. Sprinkle crushed cookies over the top for extra crunch, if desired. Chill and serve: Refrigerate the assembled cups for at least 2 hours, ideally 3 to 4 hours, until the filling is set and slices cleanly if using jars. Keep chilled until ready to serve and remove from the refrigerator 5 minutes before serving for the best texture.

Storage Tips

Store individual cups in airtight containers or cover jars tightly. In the refrigerator, they will keep at peak quality for 3 to 4 days; after that the crust will gradually soften. For longer storage, freeze uncovered for 1 hour to harden the tops, then wrap each cup in plastic and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat is unnecessary—serve chilled. If the drizzle hardens in the fridge, warm gently for a few seconds in the microwave before serving.

Ingredient Substitutions

If you need to make substitutions, try light cream cheese for a slightly lower-fat version, though texture will be less rich. Use a dairy-free cream cheese and coconut cream whipped to stiff peaks for a vegan alternative, but swap the cookies for certified gluten-free speculoos. For a less sweet filling, reduce powdered sugar to 1/4 cup and taste as you go. You can also replace Biscoff spread with peanut butter for a different flavor profile—note that the spice notes of Biscoff are unique and contribute a caramelized edge.

Serving Suggestions

Serve these cups as an after-dinner treat, on a dessert platter with fruit, or as part of a coffee pairing. Garnish with flaky sea salt for contrast, a few toasted hazelnuts for crunch, or a small dollop of espresso-whipped cream for a mocha twist. They’re ideal for picnics and potlucks—present them in small jars with a spoon tied to the lid for easy transport. For parties, add mini cookie halves as edible toppers.

Cultural Background

Biscoff, originally a European cookie brand often called speculoos, is known for its caramelized, spiced flavor reminiscent of gingerbread without the molasses. Spreading this cookie into a creamy butter is a relatively recent trend that started in Europe and became a global hit when cookie butter spread was commercialized. These cups marry American-style no-bake cheesecake traditions with the distinctive Euro cookie flavor, creating a cross-cultural dessert that feels both familiar and new.

Seasonal Adaptations

In colder months, amplify the spiced notes with a pinch of ground cinnamon or nutmeg in the filling. For summer, garnish with fresh berries to cut the richness. During the holidays, swap crushed ginger snaps and add a splash of rum or brandy to the filling for festive depth. The basic assembly remains the same, making this a versatile treat for any season.

Meal Prep Tips

Double the batch and assemble cups into mason jars to store in the fridge for grab-and-go desserts during the week. Prepare crusts a day ahead and keep covered; make the filling that morning and fold in whipped cream just before assembly to keep everything as airy as possible. For parties, pipe filling with a large star tip to create an attractive presentation quickly.

These little cups are a joy to share and simple to make your own. Whether you’re adapting them for dietary needs, doubling for a crowd, or plating them as an elegant dessert, they deliver big flavor from a small package. Give them a try—you’ll likely find they become a repeat favorite in your dessert rotation.