Biscoff Cheesecake Cups are easy, no-bake, and perfectly portioned for entertaining. Each serving layers a buttery Biscoff cookie crust, a creamy cheesecake center, and a drizzle of melted cookie butter for the ultimate sweet bite. The recipe comes together in minutes and chills beautifully.
If you like this dessert recipe, you may also love our Southern Banana Pudding Recipe or our Old-Fashioned Peanut Butter Cookies.
Biscoff Cheesecake Cups Recipe at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- 🧊 Optional Chill: 2 hours
- 👥 Servings: 9 mini jars
- 🔥 Cook Method: No-bake
- 🍽️ Cuisine (or General Category): Dessert Recipe
- 👩🍳 Pair With: Fresh berries, espresso, or a drizzle of caramel sauce
- ⭐ Difficulty Level: Easy
With layers of creamy cheesecake and cookie butter, these jars are a hit every time! We love serving them straight from the fridge. ~Jami
Why We Love This Recipe
- Quick and Easy: No need to turn on the oven; this cheesecake comes together in minutes.
- Deliciously Creamy: Philadelphia cream cheese ensures a smooth and rich filling.
- Unique Flavor: The Biscoff cookie crust adds a delightful caramelized spice.
- Perfect for Entertaining: These mini cheesecakes in jars are a hit at any party or family gathering.
Jump to:
Biscoff Cheesecake Cup Ingredients
Here's everything you'll need to make these no-bake treats that come together in minutes!
- Philadelphia No-Bake Cheesecake Filling: Provides a rich, creamy base without the need for baking.
- Biscoff Cookies: Crushed into fine crumbs to form a flavorful, spiced crust.
- Biscoff Cookie Butter: Melted and poured over the cheesecake filling for an extra layer of flavor.
- Unsalted Butter: Mixed with cookie crumbs to create a stable and tasty crust.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Biscoff Cookies: Substitute Biscoff cookies with crushed graham crackers for a different flavor.
- Cookie Butter: Use almond butter in place of Biscoff cookie butter for a nutty alternative.
- Flavor: Add a teaspoon of vanilla extract to the cheesecake filling for extra flavor.
- Kid-Friendly: Let kids decorate the tops with mini chocolate chips or sprinkles.
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How to Make Biscoff Cheesecake Cups
STEP ONE: Prepare the Biscoff Crust
Add 25 Biscoff cookies and melted butter to a food processor and pulse until a firm crust forms.
Spoon the crumb mixture into 4-ounce jars and press down gently to create a smooth, even base.
STEP TWO: Add the Cheesecake Filling
Spoon the Philadelphia No-Bake Cheesecake filling directly over the crust in each jar, leaving a little space at the top.
Smooth the surface with the back of a spoon for clean layers.
STEP THREE: Top with Biscoff Butter
Place the cookie butter in a small microwave-safe bowl and heat in short 10-15 second intervals, stirring in between, until melted and smooth.
Let it cool for a minute, then pour or spoon over the cheesecake layer.
STEP FOUR: Refrigerate and Serve
Refrigerate the jars for 2-3 hours, or until fully set.
Just before serving, top each with crushed Biscoff cookies, a cookie half, and a drizzle of extra cookie butter for the perfect finishing touch.
Storage
Store the Biscoff cheesecake jars in the refrigerator for up to 5 days. Freeze the jars for up to 3 months. Thaw in the refrigerator before serving. No reheating required. To serve, simply leave the jar out at room temperature for about 10 minutes before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Chill before serving.
✔️ DO Warm the cookie butter gently in the microwave so it spreads easily.
❌ DON'T Add the toppings too early if prepping ahead.
Recipe FAQ's
Yes, you can prepare this no-bake cheesecake up to two days in advance. Just make sure to keep it refrigerated until you are ready to serve.
If you don't have Biscoff cookies, you can substitute them with graham crackers, Oreos, or any other spiced or digestive cookies. Each will give a slightly different flavor and texture to your crust.
To prevent your no-bake cheesecake from being runny, make sure that the Philadelphia cheesecake filling is fully set by refrigerating it for at least 2 hours.
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📖 Recipe
Biscoff Cheesecake Cups (No-Bake)
Equipment
- Medium Bowl
- Small saucepan
- 4-ounce wide-mouth mini jars
Ingredients
- 1 container Philadelphia No-Bake Cheesecake Filling (1 lb 8.3 oz)
- 1 8.8 ounce package Biscoff cookies (32 cookies)
- ¾ cup Biscoff cookie butter
- ½ cup unsalted butter melted
Instructions
- In a food processor, blend 25 Biscoff cookies with melted butter until the crumbs are evenly coated and the mixture holds together when pressed.
- Press the crumb mixture firmly into the bottom of 4-ounce wide-mouth jars or cups to form an even crust layer.
- Spoon or pipe the Philadelphia No-Bake Cheesecake filling into each jar over the crust, leaving a little space at the top.
- Add the cookie butter to a small microwave-safe bowl and heat in 10-15 second intervals, stirring between each, until smooth and pourable. Let cool slightly.
- Spoon a layer of melted cookie butter over the cheesecake filling. Refrigerate for 2-3 hours or until set.
- With the remaining cookies, top each cup with a few crushed pieces, half a cookie, and a drizzle of extra spread just before serving.
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Video
Notes
- Biscoff Cookies: Substitute Biscoff cookies with crushed graham crackers for a different flavor.
- Cookie Butter: Use almond butter in place of Biscoff cookie butter for a nutty alternative.
Jami Powell says
These are so easy to put together and they taste amazing!