Biscoff Cheesecake Cups Dessert Recipe

Making these No

Bake Biscoff Cheesecake Cups is surprisingly

Bake Biscoff Cheesecake Cups is surprisingly straightforward, and the best part is, there’s no oven involved! Here’s how I get those perfect, individual servings every time. Prepare Your Muffin Tin : First things first, I grab a standard 12-cup muffin tin and line each cup with paper liners. This is crucial for easily removing your cheesecake cups once they’re set. If you want to go liner-free for a cleaner look, you can lightly grease the tin, but I find liners simplify the process immensely. Crush the Biscoff Cookies : I place about 25-30 Biscoff cookies (roughly 5 ounces) into a food processor and pulse until they become fine crumbs. If you don’t have a food processor, you can put them in a sturdy zip-top bag and crush them with a rolling pin - it’s a great stress reliever!

Make the Biscoff Crust

Make the Biscoff Crust :

Transfer the Biscoff crumbs to a medium bowl

Melt 1/4 cup (4 tablespoons) of unsalted butter and pour it over the crumbs. Stir well with a spoon or fork until all the crumbs are moistened and resemble wet sand. Press the Crusts : Spoon about 1 1/2 to 2 tablespoons of the Biscoff crumb mixture into the bottom of each lined muffin cup. Using the back of a spoon, a small tart tamper, or even your fingers, press the crumbs down firmly and evenly. This creates a solid base for your cheesecake. Pop the muffin tin into the refrigerator while you prepare the filling. Whip the Heavy Cream :

In a large, chilled mixing bowl,

In a large, chilled mixing bowl, using an electric mixer fitted with the whisk attachment, beat 1 1/2 cups of very cold heavy cream on medium-high speed until stiff peaks form. This means when you lift the whisk, the cream holds its shape firmly. Be careful not to overbeat, or it might turn grainy. Set aside.

Prepare the Cream Cheese Mixture

In another large mixing bowl, beat 16 ounces (two 8-ounce blocks) of softened full-fat cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed. Add Sweetness and Flavor : To the cream cheese, add 1/2 cup of powdered sugar, 1/2 cup of Biscoff cookie butter (I usually warm this slightly in the microwave for 15-20 seconds to make it easier to mix), and 1 teaspoon of vanilla extract.

Beat on medium speed until everything

Beat on medium speed until everything is well combined and the mixture is silky smooth. Again, scrape down the bowl to ensure no pockets of unmixed ingredients remain.

Combine the Filling

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. I do this in two additions, folding until just combined. The key here is to be gentle and avoid overmixing, as you want to keep that lovely airy texture from the whipped cream. Fill the Cups : Take your muffin tin with the chilled crusts out of the refrigerator. Evenly spoon or pipe the cheesecake filling over the crusts, filling each cup almost to the top. I like to use an ice cream scoop for even portions, then gently smooth the tops with the back of a spoon.

Biscoff Cheesecake Cups Dessert

How to make it