Go Back

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 mins
Cook Time15 mins
Setting time5 hrs
Total Time5 hrs 30 mins
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.