This recipe for Biscoff Cheesecake Cups has been my go-to when I want an impressively indulgent dessert with minimal fuss. I first discovered the charm of Biscoff spread and cookies while traveling, and the caramelized, lightly spiced flavor stuck with me. One evening I turned a jar of cookie butter into a no-bake filling for small jars I had saved from store-bought sauces, and the result was silkier and more sophisticated than I expected. Since then these cups have shown up at birthdays, potlucks, and quiet weeknight desserts when I want something comforting but special.

What makes these cups so irresistible is the contrast: a crisp, spiced cookie base that gives way to a fluffy, creamy filling scented with vanilla and deep Biscoff notes. They are simple enough for beginners but have a professional finish when piped neatly and drizzled with melted Biscoff spread. Family and friends always ask how long they must wait for the filling to set — long enough to create a clean slice of filling over the crunchy layer, but not so long that you lose that fresh, airy texture.

Ingredients

• For the crust: 1 cup Biscoff cookie crumbs — choose finely crushed Lotus Biscoff cookies or pre-crumbled Biscoff crumbs for even texture; the cookie base gives the cups their signature spiced crunch and should press together easily when mixed with butter.
• Melted butter: 3 tablespoons unsalted butter — melted and slightly cooled; the butter binds the crumbs into a tidy base without making it greasy. Use a good-quality butter for a richer mouthfeel.
• Cream cheese: 8 ounces cream cheese, softened to room temperature — full-fat cream cheese gives the best texture and flavor; avoid low-fat varieties which can be runny and less stable.
• Heavy whipping cream: 1 cup heavy whipping cream — must be cold for whipping to stiff peaks; this lightens the filling and brings a mousse-like lift when folded in.
• Powdered sugar: 1/3 cup confectioners sugar — dissolves easily and sweetens without grittiness; sift if lumpy.
• Biscoff spread: 1/3 cup plus 1/4 cup more for drizzling — warm in short bursts (10 seconds) to make it easier to fold and drizzle. The spread is the heart of the flavor; choose Lotus Biscoff cookie butter for the classic taste.
• Vanilla extract: 1 teaspoon pure vanilla — enhances sweetness and rounds the caramel-spice notes of the cookie butter.
• Optional topping: Additional crushed Biscoff cookies for a crunchy finish and visual contrast.

Instructions

Make the crust: Combine 1 cup finely crushed Biscoff cookies with 3 tablespoons melted butter in a small bowl. Stir until evenly moistened; the mixture should hold together when pressed between your fingers. Spoon 1 to 2 tablespoons into each serving jar or cup and press down firmly with the back of a spoon or a small measuring cup to compact the base. Chill the prepared cups in the refrigerator while you prepare the filling so the crust firms up and won’t crumble when you add the filling. Prepare the filling: Beat 8 ounces of softened cream cheese in a medium bowl with an electric mixer until 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; mix until fully incorporated and silky. In a separate chilled bowl, whip 1 cup of cold heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula — fold with wide strokes to preserve volume and avoid deflating the mixture. Assemble the cups: Pipe or spoon the cheesecake mixture over the chilled crust in each jar, filling to just below the rim. Smooth the top with a small spatula if you prefer a glossy finish or leave rustic with peaks for texture. Warm 1/4 cup Biscoff spread very briefly to make it a pourable consistency and drizzle over each cup. Finish with a sprinkle of crushed cookies for crunch if desired. Chill and serve: Refrigerate the cups for at least 2 hours, preferably 3 to 4 hours, until the filling sets and firms. Serve cold straight from the fridge; these are best within 48 hours but can be kept chilled longer if covered well.

Storage Tips

Store assembled cups covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days; keep them upright to protect the drizzle and topping. For longer storage, freeze without cookie crumbs on top: place cups on a tray until frozen solid, then transfer to a freezer-safe container. Thaw in the refrigerator overnight before serving and add crushed cookies just before serving to retain crunch. If transporting, place the jars in a snug box with padding to prevent tipping and keep them chilled with an ice pack until ready to serve.

Ingredient Substitutions

If you need to adapt the ingredients, try full-fat Neufchâtel as a slight lower-fat option, though the texture will be less rich. For a dairy-free version, use a plant-based cream cheese and coconut cream whipped to stiff peaks, but note that coconut will change the flavor profile. If Biscoff cookies are unavailable, substitute graham crackers with a pinch of cinnamon, or speculoos cookies for a similar spice. Reduce powdered sugar slightly if you prefer a less sweet finish; swapping some powdered sugar for sifted confectioners with a touch of cornstarch helps maintain stability.

Serving Suggestions

Serve the cups chilled with espresso or a lightly spiced tea for contrast. For a festive touch, garnish with a small swirl of whipped cream, a whole mini Biscoff cookie on the edge, or a scatter of toasted chopped hazelnuts for texture contrast. These are perfect for dessert tables where individual portions help guests sample multiple sweets. For brunch, pair with fresh berries to cut sweetness and add brightness.

Seasonal Adaptations

In autumn, amplify the spice by stirring a pinch of ground nutmeg or cinnamon into the filling. At the holidays, add a splash of dark rum or brandy to the filling for warmth and depth. In summer, top with macerated strawberries or a raspberry coulis to add acidity and color. These cups are versatile — swap the Biscoff drizzle for salted caramel in winter for a richer finish.

Meal Prep Tips

To streamline assembly for a crowd, make the crust and filling separately the day before. Keep the crust pressed into cups and stored in the fridge, and pipe or spoon the filling just before your event for the freshest texture. Use a disposable piping bag fitted with a large round tip for fast, consistent portioning — it cuts down plating time and looks tidy. Label containers with a prepare-by date when freezing multiple batches.

Success Stories

I once brought a platter of these cups to a friend’s book club and returned with an empty tray and multiple recipe requests. One reader emailed to say they made a dairy-free version with coconut cream and loved it, while another adapted them into a layered parfait with coffee-soaked cake for an adult twist. Small jars make for memorable gifts — I’ve wrapped a set of four with ribbon for hostess presents, and they’re always well received.

These Biscoff Cheesecake Cups reward attention to small details — chilling time, whipped cream volume, and gentle folding — and the result is an elegant dessert that’s surprisingly simple to produce. Make a batch, experiment with toppings, and enjoy how a humble jar transforms into a crowd-pleasing finish to any meal.