Easy Biscoff No-Bake Cheesecake Cups

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Would you believe I had no idea what a Biscoff biscuit/ cookie was until a few weeks ago?

Then my sister-in-law made this Biscoff no-bake cheesecake and I was in flavour heaven! I was thinking about it all week long till I could try to make it myself! Of course, I had to modify the original recipe a bit as I do prefer a less sweet dessert. And I had trouble finding certain ingredients. So this is my version of this no bake cheesecake made in cute individually packaged servings so you have a mini sweet treat ready for you anytime you like!

The key ingredients in this recipe are Biscoff biscuits and cookie butter.

What is Biscoff?

Biscoff is basically a mix between a shortbread and graham cookies. We call them cookies in North America and my European friends prefer biscuit. Since Biscoff is a European invention, I believe they are called Biscoff biscuits. Made essentially with wheat, sugar and butter they have this rich caramelized cookie flavour that is super addictive. They are great on their own or with a cup of tea or coffee. But transformed into a crust for this no bake cheesecake is by far my favourite ways to Biscoff!

If you can’t find this specific brand of cookies, no worries (it took me a few grocery stores to find this brand for my recipe). Any brand of graham cookie or digestive biscuits will work. I would recommend baking the crust (see the recipe notes below) to allow the crust to brown a bit and develop that rich caramelized flavour that the Biscoff biscuits have. The flavour will be very similar and you will still get a really delicious result.

What is Cookie Butter?

This, I believe, is another European invention. Cookie butter can be found near the other spreads in your grocery store. It is sometime called speculoos spread (that’s the Dutch name for it). I was able to find it near the Nutella at my grocery store.

If you have never had it before cookie butter or speculoos spread is essentially liquefied cookies. It basically tastes like a really good cookie batter. And is totally edible. Also cookie butter is totally nut free, so this recipe works well for those with nut allergies. I do find it super sweet on its own though, so it worked really well in this no-bake cheesecake recipe when mixed into the slightly tangy cream cheese and creamy whipped cream. I did not add any additional sugar other than what was already in the cookie butter and the crushed cookies in the crust and I found it was just the perfect amount of sweet for me.

Cookie butter is a bit firm when it is in the jar – like peanut butter. But if you give it a quick 10-20 seconds in the microwave it becomes this perfectly smooth honey-like cookie liquid that can be easily drizzled over top of your cheesecake for an extra something on top. Or try it as a topping for ice cream or on pancakes or waffles!

For this recipe, I could not find the Biscoff brand of cookie butter. But I am glad to report that any cookie butter or speculoos spread will work. And it will still taste great!

Easy Mini No-Bake Cheesecake Cups

This recipe can be made into one large cheese cake in a springform pan, or turn it into cute individual servings by layering into individual glass mason jars or ramekins like I did. Either way, I recommend you make these a day ahead of when you want to serve them so they have time to set and the flavours to really blend together. It tastes much better after at least 6 hours in the fridge. This would make a really easy and delicious dessert for thanksgiving, a family get together or even an Eid party grab and go dessert! If you make it in the individual cups, its a very covid-safe dessert too!

Run don’t walk to the grocery store to grab some cookie butter and Biscoff biscuits and give this dessert a go! You will not regret it!

No-Bake Biscoff Cheesecake Cups

A crushed Biscoff or graham biscuit crust with a divine cookie butter flavoured no-bake cheesecake filling, all packed into cute little individual servings. Or make it into one large pie. Either way this one is addictively good and will not last long!
Prep Time15 minutes
Cook Time15 minutes
Setting time5 hours
Total Time5 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, Vegetarian
Servings: 8


Graham Crust

  • 300 g graham cookies or Lotus Biscoff Biscuits (about 1 and 1/4 package)
  • 125 g butter, melted (1/2 cup)

Cheesecake Filling

  • 500 g cream cheese, room temperature (two packages)
  • 1 cup cookie butter spread (also called biscoff or speculoos spread)
  • 1 tsp vanilla extract
  • 1 1/2 cup whipping cream (you can also use cool whip to save time)
  • 2 tbsp sugar (optional)


  • 2 tbsp cookie butter spread
  • 1 cup whipped cream (or cool whip)
  • crushed and whole graham cookies


Make the Crust (see tip below for a crispier crust)

  • Crush the Biscoff biscuits in a blender till they reach a fine powder consistency.
  • Mix the crushed biscuits with 1/2 cup melted butter until the mixture resembles wet sand.
  • Using about half the mixture, press down into individual mason jars or cup cake liners (or if you want to make one large cheesecake just press all the crust down into one large springform pan.*) Use the back of your spoon to make sure it is well packed down and set aside. Keep the remaining half of the cookie crumb mixture aside for later.

Make the Cheesecake Filling

  • Using an electric mixer, whip the whipped cream with 1 tsp vanilla extract till stiff peaks form. Set aside.
  • In the same mixer bowl, whip together the 500g room temperature cream cheese, 2 tbsp sugar (if using), and cookie butter spread till smooth.
  • Add the whipped cream into the cream cheese mixture and whip till fully incorporated.
  • Carefully pour about 1/4 cup of the mixture into your prepared cups.
  • Using the reserved cookie crumb mixture, sprinkle 1-2 tbsp over the cheesecake layer in each of the cups. Top with another 1/4 cup of the cheesecake mixture.
  • Decorate however you like – I topped with a thin layer of whipped cream, more crushed biscuit crumbs, cookie butter drizzle and/or half a cookie.
  • Cover and refrigerate for at least 5 hours till the cheesecake firms up.
  • Serve chilled.


*Tip: For a crispier crust, or if you are making this into one large cheesecake, try baking the crust in the bottom of the dish (before adding the cheesecake filling) at 350F (176C) for 15 minutes. Set aside to cool completely before filling with the cheesecake filling.
Tip: To drizzle cookie butter over the prepared cheesecake, warm it up in the microwave for 20 seconds so it melts to a honey consistency for an easier drizzle. Dip a spoon or whisk into the melted cookie butter and gently wave it back and forth over the cheesecake to form thin streams of cookie butter over the cheesecake.

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