This batch of Biscoff Cheesecake Cups started as an experiment on a rainy Sunday afternoon when I wanted something sweet that didn't demand the oven. I fell for the deep caramelized, spiced flavor of crushed Biscoff cookies years ago and have been finding ways to fold it into desserts ever since. These individual cups are fantastic because they capture everything I love about a classic cheesecake—rich, tangy cream cheese, airy whipped cream, and a buttery cookie base—without the fuss of a water bath or long bake. I first made these for a small family gathering, and the way the kids chased the last crumbs convinced me this would be a keeper.

What makes these cups special is the balance of textures and flavors: the crunchy base gives way to a cloudlike filling streaked with Biscoff spread, then each spoonful finishes with a sweet, slightly spiced cookie butter note. They are quick to assemble, travel well, and are a crowd-pleaser whether you make them for an after-school treat or an elegant dessert at a dinner party. The recipe scales easily, and because there is no baking, these are forgiving even for first-time makers.

Ingredients

• Biscoff cookie crumbs: One cup of finely crushed cookie crumbs creates a crunchy, spiced base. Look for Lotus Biscoff brand for the signature caramelized flavor; pulse whole cookies in a food processor until you have a sand-like texture.
• Melted butter: Three tablespoons melted butter binds the crumbs and adds richness. Unsalted is best so you control salt levels.
• Cream cheese: Eight ounces at room temperature ensures a lump-free filling. Full-fat cream cheese gives the creamiest mouthfeel; Philadelphia is a reliable choice.
• Heavy whipping cream: One cup chilled heavy cream whips to stable peaks and lightens the filling. Use cold cream and a chilled bowl for best results.
• Powdered sugar: One-third cup for a gentle sweetness that dissolves quickly into the cheese base and keeps the texture smooth.
• Biscoff spread: One-third cup, softened briefly in the microwave for easier incorporation. This adds the concentrated cookie butter flavor throughout the filling and a glossy drizzle on top.
• Vanilla extract: One teaspoon of pure vanilla rounds out the flavors and brightens the filling.
• Topping: Quarter cup melted Biscoff spread for drizzling and extra crushed cookies if you want crunch and visual appeal.

Instructions

Make the Crust:Combine one cup of Biscoff cookie crumbs and three tablespoons of melted butter in a bowl until the mixture holds together when pressed. Spoon one to two tablespoons into each serving cup or jar and press down gently with the back of a spoon or a small measuring cup to form an even base. Chill the bases in the refrigerator while you prepare the filling to help them set and hold their shape when you add the cream.Prepare the Filling:Beat eight ounces of softened cream cheese in a mixing bowl at medium speed until smooth and free of lumps, about two to three minutes. Add one-third cup powdered sugar, one teaspoon vanilla extract, and one-third cup softened Biscoff spread and mix until fully incorporated and glossy. In a separate chilled bowl, whip one cup of heavy whipping cream to stiff peaks using a handheld mixer or stand mixer; the bowl and whisk being cold helps the cream whip faster and hold shape. Fold about a quarter of the whipped cream into the cream cheese mixture first to loosen it, then gently fold in the remaining cream in two additions until a light, airy, homogeneous mixture forms. Avoid overfolding to keep the filling fluffy.Assemble the Cups:Transfer the filling to a piping bag fitted with a large round tip for neat portions, or spoon it directly into each chilled crust. Pipe or spoon the filling to fill each cup almost to the top, leaving space for the drizzle. Smooth the tops with a small offset spatula or the back of a spoon for a clean presentation. For even portions, weigh the total filling and divide by the number of cups, or use a tablespoon measure for consistency.Top and Chill:Gently warm a quarter cup of Biscoff spread for about 8 to 12 seconds in the microwave so it becomes pourable; drizzle it over each cup. For texture contrast, sprinkle crushed Biscoff cookies on top. Refrigerate the assembled cups for at least two to four hours until the filling firms up; overnight chilling enhances flavor meld and texture. Serve cold straight from the refrigerator.

Storage Tips

Store the assembled cups in the refrigerator covered with plastic wrap or in an airtight container for up to four days. If you need to save them longer, freeze them uncovered until solid and then wrap individually in plastic wrap followed by a freezer bag for up to one month; thaw overnight in the refrigerator before serving to retain texture. Avoid leaving these at room temperature for more than two hours because of the dairy content. For best reheating if you prefer slightly softer filling, let sit at room temperature for 10 to 15 minutes before serving but do not microwave as this will change the texture.

Ingredient Substitutions

To make a lower-calorie version, swap full-fat cream cheese for reduced-fat cream cheese and replace heavy whipping cream with a stabilized whipped topping, though texture will be less rich. For a dairy-free adaptation use a plant-based cream cheese and coconut whipping cream; note the coconut flavor will be present. To make gluten-free cups, use a gluten-free speculoos-style cookie for the crumbs. If Biscoff spread is unavailable, try a crunchy cookie butter or a mixture of ground graham crackers and brown sugar with a pinch of cinnamon, but the signature caramelized spice of Biscoff is hard to replicate exactly.

Serving Suggestions

Serve these cups chilled, garnished with a sprinkle of crushed Biscoff cookies, a small dollop of extra Biscoff spread, or a few flakes of sea salt for a sophisticated sweet-salty contrast. Pair with espresso or black tea to cut the richness. For brunch, serve alongside fresh berries to introduce brightness. If presenting at a party, place each cup on a small saucer with a mint leaf or a thin cookie wafer for an elegant touch.

Cultural Background

The Biscoff cookie originated in Belgium and became widely popular as a caramelized, spiced biscuit with a distinctive toasty flavor. In recent years, Biscoff spread made from those cookies inspired a wave of desserts that leverage its nostalgic flavor. Folding this spread into a no-bake cream base is a modern, global twist that blends classic European cookie flavors with American-style individual desserts. These cups reflect that cross-cultural influence: a European cookie, American-style whipped cheesecake, and a portable format that suits many occasions.

Seasonal Adaptations

In autumn, add a pinch of ground ginger or nutmeg to the filling for a warmer spice profile, or top with poached pears for a festive twist. In summer, keep the filling lighter with reduced sugar and add a bright raspberry compote on top to balance the richness. For winter holidays, garnish with candied orange peel or chopped toasted nuts to add texture and seasonal flavor.

Meal Prep Tips

These cups are ideal for make-ahead entertaining. Prepare the crusts and the filling separately and store them in the fridge for up to 24 hours; assemble the cups the day of serving and chill. Alternatively, assemble fully and chill overnight to let flavors meld. For portable dessert trays, keep lids on jars and transport in a cooler with ice packs to maintain the proper temperature until serving.

These Biscoff Cheesecake Cups always remind me that simple ingredients handled with care can feel luxurious. Whether you serve them at a casual get-together or pack them for a picnic, they make every occasion a bit sweeter. I hope you enjoy making them as much as my family and friends enjoy eating them.