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No-Bake Biscoff Cookie Butter Cheesecake Cups

Elegant and easy individual layered desserts featuring a crunchy speculoos cookie crust, a fluffy vanilla cheesecake mousse, and a rich melted cookie butter topping.
Print Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 cups
Course: Dessert, Snack
Cuisine: American, European
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Cookie Crust
  • 20 Lotus Biscoff cookies crushed, plus extra for garnish
  • 4 tbsp unsalted butter melted
Cheesecake Filling
  • 8 oz cream cheese full-fat, softened to room temperature
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
Topping
  • 0.5 cup smooth Biscoff cookie butter melted

Equipment

  • 4 to 6 clear dessert glasses
  • Electric hand mixer
  • Mixing bowls
  • Food processor or rolling pin

Method
 

  1. Crush the Biscoff cookies into fine crumbs. Mix with melted butter until it resembles wet sand.
  2. Press the crumb mixture evenly into the bottom of 4 to 6 clear dessert glasses. Chill in the refrigerator.
  3. In a cold bowl, whip the heavy cream until stiff peaks form. Set aside.
  4. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy.
  5. Gently fold the whipped cream into the cream cheese mixture until just combined.
  6. Spoon or pipe the cheesecake filling over the chilled cookie crusts, leaving space at the top. Chill for 1 hour.
  7. Melt the cookie butter in the microwave in 15-second intervals until smooth and pourable.
  8. Pour the melted cookie butter evenly over the set cheesecake layers. Chill for at least 1 more hour before garnishing with a whole cookie and serving.

Notes

Make sure your cream cheese is completely at room temperature to avoid lumps. These can be made up to 2 days in advance and stored in the fridge tightly wrapped in plastic.