If you’re looking for a simple yet incredibly delicious dessert, these Biscoff cheesecake cups are the perfect choice. With just a handful of ingredients, they’re quick to prepare and deliver a rich, creamy flavor that’s sure to impress. The combination of crunchy Biscoff cookies and smooth cheesecake filling creates the perfect balance of textures, while the Biscoff spread on top adds a sweet, caramelized finish. Not only are they easy to make, but they’re also ideal for any occasions whether its a party, a family gathering, or just a treat to satisfy your sweet tooth. Ready to indulge in this no-bake delight? Lets dive into the recipe!
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Recipe summary
Texture: Creamy, smooth with a hint of crunch
Prep Time: 30 minutes
Cooling Time: 6-8 hours (or overnight)
Cuisine: American
Flavor Profile: Sweet, rich and silky
Biscoff cheesecake cups Ingredients
Biscoff cookies provide a crunchy base with a unique, spiced sweetness that pairs perfectly with the creamy filling.
whipping cream adds a light, airy texture to the cheesecake mixture, making it rich yet smooth.
Sweetened condensed milk brings in a touch of extra sweetness, balancing out the richness of the other ingredients.
cream cheese gives the filling its classic, creamy consistency, while also enhancing the overall flavor.
Biscoff spread adds an extra layer of indulgence, giving the cheesecake cups a rich, caramelized finish.
Together, these simple ingredients come together to create a dessert that’s both easy to make and absolutely delicious.
How To Make Biscoff Cheesecake Cups
1. First, crush the Biscoff cookies in a food processor until they become fine crumbs. This will create the crunchy base for your cheesecake cups.
2. Next, transfer the cookie crumbs into your serving cups and press them down firmly to create an even layer. This forms the sturdy foundation for the creamy filling.
3. Then, in a stand mixer, combine the whipping cream and sweetened condensed milk. Start by adding half to three-quarters of the condensed milk, depending on your sweetness preference. Whisk the mixture until soft peaks form, and then set it aside on a plate.
4. After that, in the same stand mixer, add the cream cheese and 2 tablespoons of Biscoff spread. Whisk until the mixture becomes soft and fluffy, ensuring a smooth texture.
5. Next, add the whipped cream back into the stand mixer with the cream cheese mixture. Whisk for one more minute to ensure everything is well combined. Use a spatula to scrape down the sides and make sure the mixture is fully incorporated.
6. Now, transfer the cheesecake filling into a piping bag. Pipe the creamy mixture into each cup, filling them generously on top of the cookie base
.7. After that, melt the Biscoff spread in the microwave for a few seconds. Drizzle about 1 tablespoon of the melted spread over the top of each cup, giving them a rich, caramelized finish.
8. Then, sprinkle a little crushed Biscoff cookies in the center of each cup for extra texture and flavor. Finish off by placing half a Biscoff cookie on top as a decorative garnish.
9. Finally, refrigerate the cups for at least 6 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to set perfectly.
Frequently Asked Questions
1. Can I use regular cookies instead of Biscoff cookies?
While Biscoff cookies are unique, you can use other cookies like ginger snaps or graham crackers. However, the flavor will be slightly different.
2. Do I need a stand mixer, or can I use a hand mixer?
You can use a hand mixer instead of a stand mixer. Just make sure to beat everything until it’s smooth and fluffy for the best results.
3. How long do the cheesecake cups need to chill?
These cheesecake cups should chill for at least 6 hours. However, for the best texture and flavor, refrigerate them overnight.
4. Can I make these in advance?
Yes, you can make these ahead of time. In fact, the flavors improve after a day in the fridge, making them perfect for preparing in advance.
5. Can I adjust the sweetness of the filling?
Absolutely! If you prefer a sweeter taste, you can add more sweetened condensed milk. Start with half the can and adjust to your liking.
6. Can I freeze the cheesecake cups?
You can freeze the cups, but they taste best when refrigerated. If you freeze them, make sure to thaw them in the fridge before serving.
7. What can I use instead of Biscoff spread?
If you don’t have Biscoff spread, try dulce de leche or peanut butter. These will give you a different but still delicious flavor.
8. How do I store leftover cheesecake cups?
Store leftover cheesecake cups in an airtight container in the fridge. They’ll stay fresh for about 3-4 days.
Storage Tips for Biscoff Cheesecake Cups
1. First, store the cheesecake cups in an airtight container in the fridge. They will stay fresh for 3 to 4 days, helping to preserve their creamy texture and flavor.
2. If you need to store them for a longer period, you can freeze the cups. Simply place them in an airtight container or wrap them tightly in plastic wrap. When you’re ready to enjoy them, thaw the cups in the fridge for a few hours before serving.
3. For the best flavor and texture, it’s recommended to refrigerate the cheesecake cups for at least 6 hours or overnight before serving. This allows the filling to set properly. If stored correctly, they’ll still taste great for several days after.
Tips and Tricks
1. First, you can make the cheesecake in a tray if you prefer a larger, single serving. Simply press the crushed Biscoff cookies into the bottom of the tray, then spread the cheesecake filling evenly on top. Once it’s set, cut it into squares for easy serving.
2. Next, feel free to adjust the sweetness to your liking. If you prefer a sweeter dessert, just add more sweetened condensed milk. Start with half the can, taste, and then add more if desired.
3. Additionally, if you’re short on time, you can make the cheesecake ahead of time. The cups (or tray version) will keep well in the fridge for 3-4 days, so making them the day before is a great option. This also allows the flavors to develop even more!
4. For a cleaner, quicker process, use a piping bag to fill the cups or tray with the cheesecake mixture. This not only speeds things up but also keeps everything neat.
5. If you want to add extra texture, consider sprinkling more crushed Biscoff cookies on top, or even tossing in chopped nuts or chocolate shavings for a fun twist.
6. Finally, garnish with half a Biscoff cookie on top for a stylish finish. This adds a beautiful touch and boosts the flavor with a little extra cookie crunch.
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More dessert recipes
Biscoff cheesecake cups
Ingredients
- 1 jar Biscoff spread
- 12-16 Biscoff cookies
- 1 block cream cheese 250g
- 2 cups whipping cream liquid
- 1 can 300ml sweetened condensed milk (adjust sweetness to taste)
Instructions
- Crush the Biscoff cookies in a food processor.
- In a stand mixer, combine the whipping cream and sweetened condensed milk. Start by adding 1/2 or 3/4 of the condensed milk, then add more if you prefer it sweeter.
- Whisk until soft peaks form, then transfer the whipped cream to a plate. In the same stand mixer, add the cream cheese and 2 tbsp of Biscoff spread, then whisk until soft and fluffy.
- Add the whipped cream back into the mixer and whisk for 1 more minute. Use a spatula to ensure everything is well combined.
- Press the crushed cookies into the bottom of each cup to form a base.
- Transfer the cream mixture to a piping bag and pipe it into the cups.
- Melt the Biscoff spread in the microwave and drizzle about 1 tbsp on top of each cup.
- Top each cup with a little bit of crushed cookies in the center, then add half a cookie as a garnish.
- Refrigerate for at least 6 hours, or overnight, for best results before serving.