No-Bake Lotus Biscoff Cheesecake Cups: A Decadent Dessert Delight.

These individual cheesecake cups celebrate the unique, caramelized-spice flavor of Lotus Biscoff cookies.¹ By skipping the oven, you preserve the airy, mousse-like texture of the cheesecake filling. This recipe features a buttery cookie-crumb base, a tangy Biscoff-infused cream, and a silky melted spread topping.²+1

The beauty of these cups lies in their simplicity and the “no-fail” nature of the ingredients, making them a perfect make-ahead option for dinner parties or casual gatherings.

Ingredients

The Biscoff Crust

Lotus Biscoff Cookies: 150g (about 20 cookies), finely crushed.
Unsalted Butter: 50g, melted.

The Cheesecake Filling

Full-Fat Cream Cheese: 250g, softened to room temperature.
Lotus Biscoff Spread (Smooth): 150g.
Powdered Sugar: 40g.
Heavy Whipping Cream: 200ml, very cold.
Vanilla Extract: 1/2 teaspoon.

The Topping

Lotus Biscoff Spread: 100g (melted for drizzling).
Extra Biscoff Cookies: For garnish.

Instructions

Step 1: Create the Base

In a medium bowl, combine the finely crushed Biscoff cookies and the melted butter. Stir until the mixture resembles wet sand. Divide the crumbs evenly among 6–8 small jars or dessert glasses. Press down firmly with the back of a spoon to create a flat base. Chill in the fridge while you prepare the filling.

Step 2: Beat the Cream Cheese

In a large bowl, beat the softened cream cheese, Biscoff spread, powdered sugar, and vanilla extract until smooth and creamy. Ensure there are no lumps of cream cheese remaining.

Step 3: Whip and Fold

In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cream cheese mixture using a spatula. This aeration is what gives the cheesecake its light, “melt-in-the-mouth” texture.

Step 4: Layer the Cups

Spoon or pipe the cheesecake filling over the chilled cookie bases. Smooth the tops with a small spatula or the back of a spoon, leaving a little room at the top for the final layer.

Step 5: The Biscoff Flood

Place the Biscoff spread for the topping in a microwave-safe bowl. Heat for 20–30 seconds until it is liquid and pourable. Pour a thin layer over each cheesecake cup, tilting the glasses to ensure even coverage.

Step 6: Chill and Garnish

Refrigerate the cups for at least 4 hours (overnight is best) to allow the cheesecake to set.³ Just before serving, top each cup with a whole or crushed Biscoff cookie.

Flavor and Texture Notes

This dessert is a masterclass in caramel and spice. The filling is velvety and rich with notes of cinnamon, ginger, and cloves, while the topping provides a concentrated burst of Biscoff flavor. The crust adds a needed crunch that contrasts beautifully with the soft, whipped cream cheese layer.

Tips for Success

Softened Cream Cheese: Ensure your cream cheese is completely at room temperature before mixing. If it is cold, the Biscoff spread will seize up, resulting in a grainy rather than smooth filling.
Cold Heavy Cream: Unlike the cream cheese, your whipping cream must be very cold to achieve the volume needed for a light cheesecake.
Clean Layers: For a professional “bakery” look, use a piping bag to fill the jars. This prevents the filling from smearing against the sides of the glass.

FAQ

Question	Answer
Can I use Crunchy Biscoff spread?	Yes, if you prefer a bit of texture within the cheesecake layer itself.
How long do they last?	These cups stay fresh in the refrigerator for up to 4 days. Keep them covered so they don’t absorb other fridge odors.
Can I freeze these?	Yes! They freeze well for up to a month. Thaw in the refrigerator for 2 hours before eating.

Conclusion

No-Bake Lotus Biscoff Cheesecake Cups are a modern classic, offering an effortless way to serve a high-impact dessert. The warm spice of the cookies paired with the cool, creamy cheesecake makes for a sophisticated treat that requires zero baking time.