Description
These easy, no-bake Biscoff cheesecake cups come together in just 15 minutes. Featuring a crunchy chocolate cookie crust, a creamy spiced cookie butter filling, and a warm drizzle, they are the perfect indulgent dessert for late-night cravings or last-minute gatherings.
Ingredients
- 24 chocolate sandwich cookies (about 120g, such as Oreos)
- 4 tablespoons unsalted butter (56g)
- 8 ounces full-fat cream cheese (225g), softened
- 1 cup heavy whipping cream (240ml), cold
- 1/3 cup cookie butter spread (80g)
- 1/4 cup powdered sugar (30g)
- 1 teaspoon vanilla extract
- 2–3 tablespoons cookie butter spread (for drizzle)
- 1–2 teaspoons heavy cream (for drizzle)
- Mini chocolate chips (optional, for garnish)
Instructions
- Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
- Melt the 4 tablespoons of butter in the microwave and stir it into the cookie crumbs until the mixture resembles wet sand.
- Divide the crust mixture among 6-8 small cups or ramekins and press down firmly with the bottom of a glass to create a compact layer. Set aside.
- In a large bowl, whip the cold heavy cream on medium-high speed until stiff peaks form.
- In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and 1/3 cup cookie butter, beating until combined and fluffy.
- Lighten the cheese mixture by stirring in one-third of the whipped cream. Gently fold in the remaining whipped cream using a spatula until no streaks remain.
- Spoon the filling into the prepared cups over the crust. Chill in the refrigerator for at least 30 minutes to set.
- Just before serving, warm the 2-3 tablespoons of cookie butter with 1-2 teaspoons of heavy cream in the microwave. Stir until smooth and pourable.
- Drizzle the warm cookie butter sauce over the chilled cups and sprinkle with mini chocolate chips if desired.
Notes
Ensure the heavy cream is very cold to achieve stiff peaks. The cream cheese should be softened to room temperature for smooth mixing. For best texture, consume within 24 hours, though they can be stored in the fridge for up to 3-4 days. The crust may become soggy if stored too long. You can make the crust and filling up to 24 hours in advance, but add the warm drizzle right before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 24
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: no-bake, Biscoff, cheesecake, cookie butter, easy dessert, 15 minute dessert, individual desserts, fall dessert, chocolate cookie crust