No Bake Biscoff Cheesecake Cups Recipe
Are you looking for an easy dessert? Try this No Bake Biscoff Cheesecake Cups Recipe! These little cups are rich and creamy.
Equipment
- Small cups or glasses
- Mixing Bowl
- Hand mixer
- SpoonÂ
- Refrigerator
Ingredients
- 10 Biscoff cookies crushed
- 2 tablespoons melted butter
- 8 oz cream cheese softened
- 1/2 cup Biscoff cookie butter
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Extra Biscoff cookies
- Biscoff cookie butter for drizzling
Instructions
- Take 6 small serving cups.
- Keep them ready on your counter.
- Make sure they're clean and dry.
- Crush the Biscoff cookies into fine crumbs.
- Mix them with melted butter.
- Spoon this mixture into each cup.
- Press it down firmly.
- This creates your base layer.
- Put softened cream cheese in a bowl.
- Add the Biscoff cookie butter.
- Mix until smooth and creamy.
- Add powdered sugar and blend well.
- In another bowl, whip heavy cream.
- Add vanilla extract while whipping.
- Beat until stiff peaks form.
- This takes about 3 minutes.
- Fold the whipped cream into cream cheese mixture.
- Do this gently with a spatula.
- Mix until everything is combined.
- Don't overmix it.
- Spoon the cheesecake mixture over the crust.
- Fill each cup almost to the top.
- Smooth the surface with a spoon.
- Put cups in the refrigerator.
- Let them chill for 3 hours minimum.
- Before serving, add crushed cookies on top.
- Drizzle with warm cookie butter.
- Enjoy your No Bake Biscoff Cheesecake Cups!
Notes
- Always use room temperature cream cheese.
- Cold cream cheese makes lumps.
- Whip your cream until it's really stiff.
- This makes the filling hold better.
- Don't skip the chilling time.
- The cups need time to set properly.
- Use clear cups to show the layers.
- They look much prettier that way.
- Make these cups one day ahead.
- They taste even better the next day.