Decadent No-bake Biscoff cheesecake cups are creamy, delicious, and easy to make. This dessert features a buttery Biscoff cookie crust, a light, sweet, and tangy Lotus Biscoff cheesecake filling, topped with a drizzle of irresistible cookie butter. They are the perfect addition to your holiday dessert table.
Looking for a fuss-free yet impressive dessert recipe to wow your guests this Holiday season? Then you just gotta try these luscious no-bake Biscoff cheesecake cups!
While I prefer baked cheesecake recipes over no-bake ones, I gotta admit that I love the convenience a no-bake cheesecake offers, especially when you are entertaining people during the busy holiday season.
You will need only 7 ingredients to make this no-bake dessert. There is minimal prep work and zero compromise on the flavor, win-win, isn’t it? These cute little no-bake Biscoff cheesecake cups are truly a Biscoff lover’s delight! I adore Biscoff desserts, and this easy dessert is right at the top of my list of favorite Biscoff desserts.
- Why you’ll love this recipe
- Ingredients
- Instructions
- Variations
- Storage
- Top tips
- FAQ
- Related
- No-Bake Biscoff Cheesecake Cups
Why you’ll love this recipe
- These no-bake Biscoff cheesecake cups look beautiful, and they are addictive
- It is a quick and easy recipe, simple enough for anyone to whip up
- Packed with Biscoff flavor, from the crust to the filling to the topping, this cheesecake highlights the flavor of Biscoff cookies!
- They can be made ahead of time
- Perfect for a potluck or gatherings
- The recipe can be scaled up easily to serve a crowd
Ingredients
- Lotus Biscoff cookies: These sweet, crispy, crumbly, caramel-flavored, spiced Belgian biscuits form the base of this cheesecake.
- Butter: I’ve used unsalted, melted, and cooled butter, mixed with the cookie crumbs for the cheesecake crust.
- Cream cheese: Use full-fat cream cheese for the best results.
- Icing sugar: Also known as confectioners’ sugar. It dissolves readily in the cream cheese, and when added in the right amount, it adds the perfect amount of sweetness that balances the mild tanginess of the cream cheese.
- Biscoff cookie spread: You will need Biscoff cookie spread for the cheesecake filling as well as the topping. If you do not have access to this, feel free to substitute it with any other brand of cookie butter.
- Whipping cream: This adds creaminess and lightness to the no-bake Biscoff cheesecake. I’ve used non-dairy whipping cream simply because it is nearly impossible to find a good brand of heavy cream in Mumbai. Please use heavy cream (USA) or double cream (UK).
- Vanilla extract: Enhances the cheesecake’s flavour.
Kindly refer to the recipe card below for the complete list of ingredients and quantities.
Instructions
Cheesecake crust
1- Place Biscoff cookies in a food processor.
2- Pulse until fine crumbs form. Alternatively, you may place the cookies in a ziplock bag and crush them with a rolling pin.
3- Transfer the crumbs to a bowl, and add melted butter.
4- Mix until it resembles wet sand.
5- Spoon about 2.5 tablespoons of crumbs into a cup and lightly press the crumbs evenly into the bottom of the glasses. I used a cocktail muddler. You may do it with your finger or with the help of a narrower cup.
6- Repeat with the rest of the cookie crumbs. Refrigerate while you work on the cheesecake filling.
Bicoff cheesecake filling
7- Add 1/2 cup of cold whipping cream (heavy cream) to a chilled bowl.
8- Beat on high speed until stiff peaks form.
9- Once stiff peaks form, set the whipped cream aside. Keep it chilled while you prepare the cream cheese-Biscoff filling.
If using dairy heavy cream, do not over beat the cream, it may turn into butter.
10- In another large bowl, add 1 cup of cream cheese and 1/4 cup of icing sugar.
11- Using a hand mixer or stand mixer fitted with a paddle attachment, beat on medium speed until smooth and creamy.
12- Scrape down the bottom and sides of the bowl occasionally.
13- Add 1/3 cup of Biscoff cookie spread and 1 teaspoon of vanilla extract.
14- Beat on medium speed until well combined.
15-Scrape the bottom and sides of the bowl.
16- Add half of the whipped cream to the cream cheese mixture.
17- Fold it in gently using a spatula until combined.
18- Fold the remaining whipped cream into the cream cheese mixture.
19- Transfer the cheesecake filling into a piping bag or a ziplock bag.
20- Snip off the tip.
Assemble and chill
21- Pipe the cheesecake filling over the cookie crust.
22-Level it with the back of a spoon.
23- Drizzle melted Biscoff spread over the cheesecake layer. (Place about 6 tablespoons of Biscoff spread in a microwave-safe bowl and microwave on low for 10 to 15 seconds to melt it. It does not need to be hot; it should just be warm enough to drizzle.
Cover and chill for 4 to 6 hours or overnight.
24- When you are ready to serve, garnish with whipped cream, half a Biscoff cookie, and sprinkle some cookie crumbs if desired.
25- Serve chilled!
Variations
- Biscoff cheesecake cupcakes: Instead of assembling the cheesecake in glasses or cups, you can assemble them in a cupcake pan lined with cupcake liners or silicon liners. For a bite-sized treat, consider using a mini cupcake pan.
- Incorporate fruits: You can layer fresh fruits like strawberries, blueberries, and raspberries, etc, between the cheesecake filling or use them as a topping. Whilst adding freshness, the fruits provide a visual color contrast.
- Try a different topping: The creamy, dreamy cheesecake filling can be topped with caramel, or a dollop of whipped cream with a generous drizzle of dulce de leche, chocolate ganache, chocolate shavings, etc.
- Tangier cheesecake: If you prefer a tangy flavour, you may add 1 teaspoon of lemon juice while adding the vanilla.
Storage
Refrigerate: Leftovers will last for up to 4 to 5 days in the refrigerator. It is important to cover the cups/jars with lids, plastic wrap, or aluminum foil. This will help prevent them from drying out and absorbing other odors in the refrigerator.
Freeze: Assemble the cheesecake in freezer-safe jars, seal the jars with lids, and freeze for up to 1 month. Thaw in the refrigerator before serving.
Top tips
Room-temperature ingredients: Ensure the cream cheese is at room temperature so the cheesecake filling is smooth and not lumpy. Please remove it from the fridge and leave it out on the countertop for at least 30 minutes to an hour.
Crust: Avoid applying too much pressure while pressing the crumbs onto the base, as it will make the cheesecake base too hard. If you are using narrow plastic disposable cups, they may crack when trying to scoop the hard biscuit base. You should apply just enough pressure to keep the crumbs in place.
Sweetness: I adjusted the sugar quantity since I used non-dairy whipped cream, which is sweetened. Also, the cookie butter used in the cheesecake filling and topping is quite sweet. Use the sugar quantity as a guide and adjust to your desired sweetness. If you skip the cookie butter topping, you may increase the quantity of icing sugar to 1/2 cup.
More Biscoff flavor: You may increase the Biscoff cookie butter to 1/2 cup for more flavor. Otherwise, you can add a layer of cookie butter between the filling. You may also sprinkle a layer of crushed Biscoff cookies between the cheesecake filling for some texture.
For a lighter cheesecake: You can increase the cream from 1/2 cup to 1 cup for a mousse-like texture. Doing so will also increase the yield by a couple of extra servings. We prefer the texture better with the quantities specified in the recipe, and so that’s what I love to stick with. Feel free to experiment and see what works best for you. More cream will yield a light and airy cheesecake.
Number of servings: The glasses that I’ve used are 175 ml, and I got 6 servings from this recipe. The yield will vary depending on factors like the serving capacity of your glass/cups/jars and how generous you are with the layering.
Can I substitute cream cheese with something else?
While cream cheese is an important ingredient for any cheesecake recipe, you can still use other substitutes like a mix of hung curd/Greek yogurt and paneer, mascarpone cheese, or silken tofu. But just know that the texture and flavor will differ a bit. You will have to experiment!
Can I use crunchy Biscoff spread instead of the smooth one?
Yes, why not? If you like an added texture in the filling, the crunchy version of Biscoff spread would be a great option.
Why is my cheesecake not setting?
If you follow the recipe to a T, the cheesecake will set perfectly in the refrigeration time mentioned in the recipe. Here are a couple of other important pointers to keep in mind to ensure recipe success.
- Beat the cream till stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently. Overmixing will deflate the air.
Can I use granulated sugar instead of icing sugar for this recipe?
Yes, you can. However, icing sugar contains a small amount of cornstarch, which helps to set the cheesecake and give it some structure. Having said that, since we aren’t serving this cheesecake as slices, but rather in cups, granulated sugar will work just as fine.
Can I use Cool Whip topping instead of whipping cream?
Yes, you can! That will also cut back on your prep time. Fold 1 cup of Cool Whip topping with the cream cheese mixture. Feel free to add more if you prefer a lighter cheesecake.
Related
Looking for other delicious no-bake recipes like this? Try these:
- No-bake motichoor parfait
- Boondi cheesecake shots
- No-bake mango cheesecake
No-Bake Biscoff Cheesecake Cups
Ingredients1x2x3x
For the cheesecake crust
- 15 Lotus Biscoff cookies 105 grams
- 3 tablespoons melted unsalted butter 42 grams
For the cheesecake filling
- 1 cup cream cheese 225 grams
- 1/4 cup icing sugar 30 grams, refer notes
- 1/3 cup smooth Biscoff cookie spread 100 grams
- 1 tsp vanilla extract
- 1/2 cup whipping cream/heavy cream/double cream 125 ml
For the topping
- 6 tablespoons Biscoff cookie spread you may add more or less, as desired
- 4 Lotus Biscoff cookie 1 crushed coarsely, and remaining 3 broken in half to garnish
- Whipped cream, as required
Instructions
Cheesecake crust
- Pulse Biscoff cookies in a food processor until fine crumbs form. Alternatively, you may place the cookies in a ziplock bag and crush them with a rolling pin.
- Transfer the crumbs to a bowl, add melted butter, and mix until it resembles wet sand.
- Divide the cookie crumbs between 6 serving glasses (approximately 2.5 tablespoons per glass). Lightly press the crumbs evenly into the bottom of the glasses.
- Refrigerate while you work on the cheesecake filling.
Bicoff cheesecake filling
- Add cold whipping cream (heavy cream) to a chilled bowl, and beat on high speed until stiff peaks form. If using dairy heavy cream, do not over beat the cream, it may turn into butter.
- Once stiff peaks form, set the whipped cream aside. Keep it chilled while you prepare the cream cheese-Biscoff filling.
- In another large bowl, add cream cheese and icing sugar. Using a hand mixer or stand mixer fitted with a paddle attachment, beat on medium speed until smooth and creamy. Scrape down the bottom and sides of the bowl occasionally.
- Add Biscoff cookie spread and vanilla extract, beat on medium speed, until well combined.
- Add the whipped cream to the cream cheese mixture in two parts, and fold it in gently using a spatula until well combined.
- Transfer the cheesecake filling into a piping bag or a ziplock bag and snip off the tip.
Assemble and chill
- Pipe the cheesecake filling over the cookie crust. Level it with the back of a spoon. Drizzle melted Biscoff spread over the cheesecake layer. (Place about 6 tablespoons of Biscoff spread in a microwave-safe bowl and microwave on low for 10 to 15 seconds to melt it. It does not need to be hot, it should just be warm enough to drizzle)
- Cover and chill for 4 to 6 hours or overnight
- When you are ready to serve, garnish with whipped cream, half a Biscoff cookie and sprinkle some cookie crumbs if desired.
- Serve chilled!
Video
Notes
- For the Indian brands, D’lecta cream cheese and Tropolite non-dairy whipping cream, I’ve used 1/4 cup of icing sugar to balance the sweet and tangy flavors, which we love. If you prefer a sweeter cheesecake, increase the sugar to 1/2 cup (60 grams) of icing sugar.
- This dessert is pretty indulgent at 560 calories per serving. To reduce calories, use low-fat cream cheese, reduce the Biscoff spread by 1-2 tablespoons in the filling. Also, reduce it in the topping or skip it altogether. You can also make a thinner cookie crust. Serve in smaller cups/ jars. These swaps can cut calories.
Nutrition
No-Bake Biscoff Cheesecake Cups
Ingredients
For the cheesecake crust
- 15 Lotus Biscoff cookies 105 grams
- 3 tablespoons melted unsalted butter 42 grams
For the cheesecake filling
- 1 cup cream cheese 225 grams
- 1/4 cup icing sugar 30 grams, refer notes
- 1/3 cup smooth Biscoff cookie spread 100 grams
- 1 tsp vanilla extract
- 1/2 cup whipping cream/heavy cream/double cream 125 ml
For the topping
- 6 tablespoons Biscoff cookie spread you may add more or less, as desired
- 4 Lotus Biscoff cookie 1 crushed coarsely, and remaining 3 broken in half to garnish
- Whipped cream, as required
Instructions
Cheesecake crust
- Pulse Biscoff cookies in a food processor until fine crumbs form. Alternatively, you may place the cookies in a ziplock bag and crush them with a rolling pin.
- Transfer the crumbs to a bowl, add melted butter, and mix until it resembles wet sand.
- Divide the cookie crumbs between 6 serving glasses (approximately 2.5 tablespoons per glass). Lightly press the crumbs evenly into the bottom of the glasses.
- Refrigerate while you work on the cheesecake filling.
Bicoff cheesecake filling
- Add cold whipping cream (heavy cream) to a chilled bowl, and beat on high speed until stiff peaks form. If using dairy heavy cream, do not over beat the cream, it may turn into butter.
- Once stiff peaks form, set the whipped cream aside. Keep it chilled while you prepare the cream cheese-Biscoff filling.
- In another large bowl, add cream cheese and icing sugar. Using a hand mixer or stand mixer fitted with a paddle attachment, beat on medium speed until smooth and creamy. Scrape down the bottom and sides of the bowl occasionally.
- Add Biscoff cookie spread and vanilla extract, beat on medium speed, until well combined.
- Add the whipped cream to the cream cheese mixture in two parts, and fold it in gently using a spatula until well combined.
- Transfer the cheesecake filling into a piping bag or a ziplock bag and snip off the tip.
Assemble and chill
- Pipe the cheesecake filling over the cookie crust. Level it with the back of a spoon. Drizzle melted Biscoff spread over the cheesecake layer. (Place about 6 tablespoons of Biscoff spread in a microwave-safe bowl and microwave on low for 10 to 15 seconds to melt it. It does not need to be hot, it should just be warm enough to drizzle)
- Cover and chill for 4 to 6 hours or overnight
- When you are ready to serve, garnish with whipped cream, half a Biscoff cookie and sprinkle some cookie crumbs if desired.
- Serve chilled!
Video
Notes
- For the Indian brands, D’lecta cream cheese and Tropolite non-dairy whipping cream, I’ve used 1/4 cup of icing sugar to balance the sweet and tangy flavors, which we love. If you prefer a sweeter cheesecake, increase the sugar to 1/2 cup (60 grams) of icing sugar.
- This dessert is pretty indulgent at 560 calories per serving. To reduce calories, use low-fat cream cheese, reduce the Biscoff spread by 1-2 tablespoons in the filling. Also, reduce it in the topping or skip it altogether. You can also make a thinner cookie crust. Serve in smaller cups/ jars. These swaps can cut calories.
Nutrition
These no-bake Christmas cream cheese mints are buttery-soft, creamy, melt-in-the-mouth, and peppermint-kissed holiday treats. They require only 4 ingredients and come together in minutes, perfect for gifting, sharing at parties, or adding to your holiday cookie tray.
Cream cheese mints are a popular treat in many regions of the United States, often served at wedding receptions, baby showers, and during the holiday season. They are also known as wedding mints, butter mints, or Melt Away mints.
Cream cheese mints are smooth, light, no-bake candies with a mild sweetness and tangy undertones from the cream cheese, along with a refreshing whisper of mint. You need a handful of ingredients: cream cheese, powdered sugar, a dab of butter, flavoring, and edible food colors to make these delicately sweet and smooth treats.
With the holiday season right around the corner, there’s no such thing as too many sweets! These Christmas cream cheese mints are the perfect addition to any festive dessert spread. They are so easy to prepare, look effortlessly pretty, and are visually stunning!
- Why you’ll love this recipe
- Ingredients
- Instructions
- Storage
- Variations
- Top tips
- FAQ
- Related
- Christmas Cream Cheese Mints
Why you’ll love this recipe
- Needs only 4 simple pantry ingredients
- No cooking or candy thermometer needed
- Easily customizable (check variations listed below)
- Ideal for weddings, parties, holiday platters, or gifting
Ingredients
To make these Christmas cream cheese mints, you’ll need;
- Cream cheese: This is the key ingredient in this recipe, giving the mints their characteristic creamy, smooth, and melt-in-the-mouth texture. For the best consistency, use a block of full-fat cream cheese rather than the spreadable cream cheese that comes in tubs. They contain more moisture and will make the dough too soft to work with.
- Butter: This is optional, but I suggest including it in the recipe because it adds a rich flavor and mouthfeel while also giving the mixture enough stability. Use unsalted and softened (not melted) butter.
- Powdered sugar (confectioners’ sugar/icing sugar): It not only adds sweetness but also acts as a setting agent in this recipe. It helps to thicken the mixture, creating a soft and pliable dough that’s easy to work with. Be sure to sift your powdered sugar for a smooth finish!
- Flavoring: Since these are Christmas cream cheese mints, peppermint is obviously the flavor of choice. But you can use any flavor you like. Check variations for flavor suggestions.
- Food coloring: This is optional, but it does add a festive touch. Omit if you avoid food colors. I prefer using gel colors since they don’t alter the consistency of the dough. Liquid colors may make the dough softer; you’ll need to add more powdered sugar to adjust the dough consistency.
Instructions
Step 1: Beat the cream cheese and softened butter , and add peppermint
Line a tray with parchment paper and set aside.
In a large mixing bowl, add 1/2 cup (115 grams) softened cream cheese and 1 tablespoon (14 grams) of unsalted butter (if using). Beat on medium speed until smooth and creamy. Scrape the sides and bottom of the bowl. ( Photos 1 and 2 )
Add 1/2 teaspoon of peppermint extract and beat until combined. ( Photos 3 and 4 )
Step 2: Add the powdered sugar gradually
Add powdered sugar, one cup at a time, and mix well. Scrape the mixture off the sides/bottom of the bowl occasionally using a spatula. ( Photos 5 to 8 )
After adding the 3rd cup of powdered sugar, add the remaining one cup gradually until the dough firms up. You will need around 3½ to 4 cups of powdered sugar. I used 4 cups in total. The dough should be soft and pliable, yet firm enough to roll into a ball without sticking. ( Photos 9 to 12 )
If it is sticky, add a couple of tablespoons more of powdered sugar.
If it is too stiff, soften it with a small amount of cream cheese or butter.
Step 3: Portion the dough and mix in the colors
Set a small portion of the white dough aside. ( Photo 13 )
For pastel colors, tint the dough using a toothpick. Mix until evenly incorporated. ( Photos 14 to 16 )
Step 4: Roll, shape, and air-dry the mints
Scoop 1 teaspoon of the dough, roll it into a smooth ball, and transfer to a tray lined with parchment paper. ( Photos 17 and 18)
Roll about 10 dough balls and place them on the tray. Dip the tines of a fork into powdered sugar and gently flatten the dough balls. Repeat this process with the remaining dough. ( Photos 19 and 20 )
Note: While you work with one portion of the dough, keep the remaining dough covered to prevent it from drying out.
For the marbled effect, take a portion each of the white and green colored dough, roll into a smooth ball, and press with a fork. ( Photo 21 )
Air dry, uncovered, for 2-4 hours or until the surface feels firm and slightly dry. The drying time of cream cheese mints could vary depending on the humidity, size, and thickness of the mints. ( Photo 2 2)
Storage
Fridge: Since these mints contain cream cheese, they have to be refrigerated. Transfer the mints into an airtight container. Refrigerate for up to 2 weeks.
Freezer: You may also freeze cream cheese mints for up to 2 to 3 months in an air-tight freezer-safe container. Thaw, uncovered, for 10-15 minutes before serving to prevent the condensation from softening the mints.
Use parchment paper between each layer to prevent sticking.
Variations
For an extra touch of holiday charm: Roll some mints in sanding sugar or add a dusting of edible glitter.
Chocolate mints: Add 2 to 3 tablespoons of cocoa powder (sifted) while adding the first cup of powdered sugar.
Chocolate-dipped mints: Dip the bottom or the sides of the mints in dark or white chocolate and let it set.
Pretty molded shapes: You can also roll the ball in some granulated sugar and press it into molds to make pretty shapes.
Different shapes, colors, and flavors: Make these cream cheese mints in different shapes, colors, and flavors to match any occasion. For instance, you can add lemon extract to flavor yellow colored dough, vanilla or almond extract for plain dough, strawberry or rose extract for pink dough, orange extract for orange colored dough, etc. You can use candy molds for a specific shape you desire.
Top tips
R oom-temperature ingredients: To ensure a smooth, uniform dough without lumps, start with softened cream cheese and butter.
For a smooth, velvety finish: Sift the powdered sugar; do not skip this step! Always add it gradually to control the dough consistency. Adding it all at once will create a powdery mess. Besides, you may end up with a dry and crumbly dough. You can fix it by adding more cream cheese or butter, but it is best to add it gradually. You may not need the entire 4 cups of powdered sugar.
Chill the dough if it is too soft : If the dough is still too soft after using 4 cups plus a couple of tablespoons more of powdered sugar, refrigerate it for 15 to 20 minutes to firm it up. That should make it easier to roll and shape.
Peppermint flavor: I find 1/2 teaspoon of peppermint extract to be a sweet spot, it is not so subtle nor very overpowering. Feel free to increase it if you prefer a strong peppermint flavor or add less if you prefer a milder flavor.
Work in batches: Do not roll out all the balls and place them on the tray. The surface begins to dry and forms a crust. When you flatten them with the fork, the edges will crack. Roll out about 10-15 balls and flatten them.
Gel colors: The liquid colors may thin the dough. Gel colors are best used here.
Marbled effect: When you combine the two colors, do not apply too much pressure while rolling into a ball, as the dough is soft and the colors might merge, causing the marbling effect to fade away.
Why is the dough sticky ?
You may have added less powdered sugar, or your kitchen is warm. Add more powdered sugar to the dough, chill for 15-20 minutes to firm up the dough.
Why is the dough dry?
The dough could be dry and crumbly if you added too much powdered sugar. To fix this, knead in a small amount of cream cheese or butter.
Can I make cream cheese mints ahead of time?
Yes, absolutely. These are great to make ahead. You can prepare them 1-2 weeks in advance and store them in an airtight container in the fridge or freeze them for up to 2 months for a longer shelf-life.
Can I use a mold to shape Christmas cream cheese mints?
Yes, you can. Roll the dough ball in powdered or granulated sugar (or green/red sanding sugar) and then press it into the molds.
How to roll or shape the dough without them sticking?
Dust your hands and molds (if using) with powdered sugar. Alternatively, you may chill the dough for some time.
Related
Coconut Ice
Christmas Cream Cheese Mints
Ingredients1x2x3x
- 1/2 cup cream cheese softened, 115 grams
- 1 tablespoon unsalted butter softened, optional, 14 grams
- 1/2 teaspoon peppermint extract
- 3½ to 4 cups powdered sugar plus a little more as needed for shaping
- Green gel food color
Instructions
- Line a tray with parchment paper and set aside.
- In a large mixing bowl, add softened cream cheese and unsalted butter (if using). Beat on medium speed until smooth and creamy. Scrape the sides and bottom of the bow
- Add peppermint extract and beat until combined.
- Add powdered sugar, one cup at a time, and mix well. Scrape the mixture off the sides/bottom of the bowl occasionally using a spatula.
- After adding the 3rd cup of powdered sugar, add the remaining one cup gradually until the dough firms up. You will need around 3½ to 4 cups of powdered sugar. I used 4 cups in total. The dough should be soft and pliable, yet firm enough to roll into a ball without sticking.
- If it is sticky, add a couple of tablespoons more of powdered sugar. If it is too stiff, soften it with a small amount of cream cheese or butter.
- Set a small portion of the white dough aside.
- For pastel colors, tint the dough using a toothpick. Mix until evenly incorporated.
- Scoop 1 teaspoon of the dough, roll it into a smooth ball, and transfer to a tray lined with parchment paper.
- Roll about 10 dough balls and place them on the tray. Dip the tines of a fork into powdered sugar and gently press the balls. Repeat this process with the remaining dough.
- Note: While you work with one portion of the dough, keep the remaining dough covered to prevent it from drying out.
- For the marbled effect, take a portion each of the white and green colored dough, roll into a smooth ball, and press with a fork.
- Air dry, uncovered, for 2-4 hours or until the surface feels firm and slightly dry. The drying time of cream cheese mints could vary depending on the humidity, size and thickness of the mints.
