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- 1 cup Biscoff cookies, crushed - 1 cup cream cheese, softened - 1 cup powdered sugar - 1 cup heavy whipping cream - 4 tablespoons unsalted butter, melted - 1 teaspoon vanilla extract - 1/2 cup Biscoff spread - Extra Biscoff cookies for garnish In this recipe, I use Biscoff cookies for a rich base. The creamy layer comes from softened cream cheese and powdered sugar. Heavy whipping cream adds a light texture, making the cheesecake smooth and fluffy. Unsalted butter helps bind the crust together and adds flavor. I also add vanilla extract for warmth and sweetness. The Biscoff spread gives a delicious layer and topping, and I suggest using extra cookies to make it pretty. Each ingredient plays an important role in creating this no-bake cheesecake. This treat is so easy to make, and it is perfect for any occasion. You will love how simple it is to combine these ingredients into a delightful dessert. First, grab a mixing bowl. Add 1 cup of crushed Biscoff cookies to it. Pour in 4 tablespoons of melted unsalted butter. Mix well until it looks like wet sand. This is your cookie crust. Now, take your serving cups and divide the cookie mix evenly among them. Press the mixture firmly down to form a solid crust at the bottom. In another bowl, add 1 cup of softened cream cheese. Sprinkle in 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Beat this mixture until it becomes smooth and creamy. In a separate bowl, pour in 1 cup of heavy whipping cream. Whip it until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. This gives your filling a light texture. Now comes the fun part! Take the cheesecake mixture and layer it over the cookie crust in each cup. Next, warm up 1/2 cup of Biscoff spread in the microwave for about 10-15 seconds. Be careful not to overheat it. Pour a layer of this warm Biscoff spread over the cheesecake layer. Repeat layering until you reach the top of the cups. End with a final layer of the cheesecake mixture. To finish, take some extra Biscoff spread. Swirl it on top of each cup for a beautiful finish. Then, garnish with crumbled Biscoff cookies for some extra crunch. Now, it's time to refrigerate your cheesecake cups. Let them chill for at least 2 hours to set. Enjoy your delicious no-bake Biscoff cheesecake cups! To get a smooth cream cheese mixture, start with softened cream cheese. Leave it out for at least 30 minutes. This makes it easier to mix. Use a hand mixer or stand mixer for best results. Beat it until it is creamy and free of lumps. When whipping heavy cream, use a cold bowl and beaters. This helps the cream whip up faster. Start at low speed, then increase to high. Stop when you see stiff peaks. Be careful not to overwhip; it can turn into butter. You can prep these cheesecake cups a day ahead. Just follow the recipe and store them in the fridge. This gives the flavors time to blend. After making them, cover with plastic wrap. This keeps them fresh and prevents odors from the fridge. For leftovers, place the cups in an airtight container. They last up to three days in the fridge. If you have extra Biscoff spread, keep it in a separate container. This way, it stays fresh and won’t make the cheesecake soggy. To present the cheesecake cups well, add a small spoon to each. This makes it easy for guests to dig in. Sprinkle some crumbled Biscoff cookies on top for a nice touch. For drinks, try serving with coffee or a light tea. The flavors mix well. If you want a dessert pairing, serve with vanilla ice cream. The combination is sure to impress your guests! {{image_2}} You can switch up the flavors in your No-Bake Biscoff Cheesecake Cups. Here are some fun ideas: - Adding chocolate or caramel layers: Drizzle some chocolate or caramel sauce between the layers. This adds a sweet twist that many love. You could also mix chocolate chips into the cheesecake filling for a rich taste. - Using different flavored cookies for the crust: Try using Oreos or graham crackers instead of Biscoff cookies. Each cookie adds its own unique flavor and crunch. Sometimes, you may need to adjust the recipe for dietary needs. Here are a few options: - Vegan alternatives for cream cheese: Use a plant-based cream cheese. Brands like Kite Hill or Tofutti work well. They keep the texture creamy and delicious. - Gluten-free options for Biscoff cookies: Look for gluten-free cookie brands that offer a similar taste. Many stores have tasty options that work just as well. Adjusting serving sizes is easy! Here’s how: - Scaling the recipe up or down: If you want more cups, simply double the ingredients. For fewer cups, cut the ingredients in half. This keeps the flavors balanced. - Alternative serving ideas (e.g., mini jars): You can also use mini jars for a cute presentation. This way, each guest gets their own little treat. Plus, they’re easy to transport! To store your cheesecake cups, use airtight containers. Glass or plastic containers work great. They keep your treats fresh and prevent them from drying out. Place the containers in the fridge. Your cheesecake cups will stay tasty for up to five days. If you want to freeze these cups, follow these steps: 1. Prepare the Cups: Make sure the cheesecake cups are fully set. This takes about two hours in the fridge. 2. Wrap Well: Cover each cup tightly with plastic wrap. Then, place them in a freezer-safe container. 3. Label: Write the date on the container. This helps you know when to use them. For thawing, take the cups out of the freezer. Place them in the fridge for a few hours. This way, they will keep their creamy texture. Avoid microwaving, as it may change the taste and feel. Yes, you can! If you want to switch things up, try using graham crackers. They give a nice crunch and a sweet flavor. Oreos also work great. Just crush them and use them like Biscoff cookies. If you want a gluten-free option, use gluten-free cookies. Each cookie type brings a unique taste, so feel free to experiment! These cheesecake cups will last about 3 to 4 days in the fridge. Store them in airtight containers to keep them fresh. If they start to look or smell off, it's best to toss them. Enjoy them cold for the best taste and texture. Trust me, they are best served chilled! Yes, you can! If you want to skip the Biscoff spread, try using chocolate or caramel sauce instead. You can also add fruit puree for a fresh twist. If you have a nut butter, like almond or peanut butter, that could work, too. Just remember, it changes the flavor, so choose what you love! You now know how to make delicious Biscoff cheesecake cups. We discussed key ingredients, simple steps, helpful tips, and fun variations. Each part is easy to follow, so you can impress anyone with these treats. Remember to store them properly for the best taste. With a little creativity, you can even tailor this recipe to fit dietary needs. Enjoy making these delightful cups, and don't hesitate to experiment with your own ideas!

No-Bake Biscoff Cheesecake Cups

Indulge in a delicious treat with these No-Bake Biscoff Cheesecake Cups! This easy recipe combines crushed Biscoff cookies and creamy cheesecake for a delightful dessert in just 25 minutes of prep time. Perfect for parties or a sweet snack, these cups are layered with Biscoff spread and topped with extra cookie crumbs for a crunchy finish. Ready to satisfy your sweet tooth? Click through to discover the full recipe and make these decadent cups today!
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Ingredients
  

1 cup Biscoff cookies, crushed

4 tablespoons unsalted butter, melted

1 cup cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/2 cup Biscoff spread (for layering and topping)

Extra Biscoff cookies for garnish

Instructions
 

In a mixing bowl, combine the crushed Biscoff cookies and melted butter. Stir until the mixture resembles wet sand.

    Divide the cookie mixture evenly into serving cups, pressing it down firmly to form a crust at the bottom of each cup.

      In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

        In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

          Take the Biscoff spread and gently warm it up in the microwave for about 10-15 seconds until it’s pourable (be careful not to overheat).

            Layer the cheesecake mixture over the cookie crust in each cup, followed by a layer of warmed Biscoff spread. Repeat the process until you reach the top of the cups, finishing with the cheesecake mixture.

              For the topping, swirl some extra Biscoff spread on top of each cup and garnish with crumbled Biscoff cookies.

                Refrigerate the cheesecake cups for at least 2 hours to set before serving.

                  Prep Time: 25 minutes | Total Time: 2 hours 25 minutes | Servings: 6

                    - Presentation Tips: Serve the cups with a small spoon in each, and sprinkle a few Biscoff crumbs on top for added texture. Enjoy chilled!