Biscoff Recipes: Easy No-Bake Desserts Everyone Will Love
Biscoff, also known as speculoos, has become a household name among dessert lovers. That rich caramelized flavor, slightly spiced and deeply comforting, transforms ordinary treats into something memorable. Originally crafted as a simple European biscuit, Biscoff has evolved into an iconic ingredient in kitchens around the world. From cookies and cheesecakes to lattes and no-bake desserts, its versatility knows no bounds.
It’s hard to resist the unique flavor of Biscoff spread. That creamy, cinnamon-infused goodness is made from crushed Biscoff cookies. When added to baked goods or desserts, it adds both depth and nostalgia to every bite. Whether you’re a seasoned baker or just looking to try something new, Biscoff recipes offer the perfect blend of indulgence and simplicity.
Let’s dive into a delicious Biscoff dessert recipe that’s perfect for all occasions. You’ll find it quick to prepare, incredibly flavorful, and easy to customize. Plus, we’ll include nutrition details, expert tips, and serving suggestions to help you make the most of every spoonful.
Ingredients Needed
Before you begin, gather all your ingredients for this creamy Biscoff Cheesecake Cups recipe. It’s a no-bake dessert that combines crushed Biscoff cookies with a whipped cream cheese filling and a generous layer of melted Biscoff spread on top.
| Ingredient | Amount | Calories (approx.) |
|---|---|---|
| Biscoff cookies | 12 pieces | 560 kcal |
| Biscoff spread | ¾ cup | 900 kcal |
| Cream cheese (full-fat) | 8 oz | 800 kcal |
| Powdered sugar | ½ cup | 200 kcal |
| Heavy whipping cream | 1 cup | 820 kcal |
| Vanilla extract | 1 tsp | 12 kcal |
| Butter (melted) | 3 tbsp | 300 kcal |
Total Estimated Calories (per batch): 3592 kcal
Serving Size: Makes about 6 individual cups
Step-by-Step Cooking Instructions
Step 1: Prepare the Biscoff Crust
Start by crushing the Biscoff cookies. You can use a food processor for a fine crumb, or place the cookies in a sealed bag and crush them with a rolling pin. Combine the crumbs with melted butter in a mixing bowl. Stir until the mixture resembles wet sand.
Spoon the crumb mixture evenly into the bottom of your serving cups or jars. Press it down firmly using the back of a spoon or a small glass. Place the cups in the fridge to set while you prepare the filling.
Step 2: Make the Creamy Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue beating until light and fluffy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. The filling should be light, creamy, and airy.
Remove the cups from the fridge and spoon the cheesecake mixture on top of the crust. Smooth out the tops with a spatula. Return to the refrigerator and let them chill for at least 2 hours.
Step 3: Add the Biscoff Topping
Warm the Biscoff spread in the microwave for about 20 to 30 seconds until pourable. Once the cheesecake cups are set, drizzle or spread the Biscoff over the top. You can be as generous as you like.
Optionally, crumble a few more cookies and sprinkle them over the top for added crunch and presentation.
Tips for Customizing the Recipe
Make it vegan: Swap the dairy ingredients for vegan cream cheese, plant-based whipped topping, and dairy-free butter. Biscoff cookies and spread are naturally vegan.
Turn it into a pie: Instead of individual cups, press the crust into a pie tin and pour the filling over it. Let it chill overnight for best results.
Add texture: Mix crushed nuts, like pecans or almonds, into the crust or sprinkle them over the top.
Add fruit: Berries pair beautifully with Biscoff. Try layering fresh raspberries or sliced strawberries between the cheesecake filling and the topping.
Make it chocolatey: Swirl in some melted chocolate or top the cups with chocolate chips for an extra indulgent twist.
Nutritional Information (Per Serving)
Here’s a breakdown of the estimated nutritional values for one Biscoff cheesecake cup, assuming the recipe is divided into six portions.
Keep in mind, the exact values can vary depending on brands used and portion size.
Serving Suggestions
These creamy Biscoff cheesecake cups make a perfect end to any meal. They’re elegant enough for dinner parties and simple enough for weekday treats. Serve them chilled with a dollop of whipped cream and a Biscoff cookie for garnish.
During the holidays, consider adding crushed peppermint or a dash of nutmeg to give it a seasonal touch. For summer, top with fresh fruit or a drizzle of lemon zest for a refreshing contrast.
They also make an excellent addition to dessert buffets or brunch tables. Simply layer them in small mason jars and cover with lids for an easy grab-and-go option.
Biscoff Recipes: Easy No-Bake Desserts Everyone Will Love
Course: Blog6
servings15
minutes~598
kcalIngredients
12 Biscoff cookies, crushed
3 tablespoons unsalted butter, melted
8 oz (225g) cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
¾ cup Biscoff spread (plus extra for topping)
Extra crushed Biscoff cookies (optional topping)
Directions
- Prepare the Crust:
- Crush the Biscoff cookies until fine. Mix with melted butter until combined. Divide between 6 small jars or cups and press into the bottom. Refrigerate while preparing the filling.
- Make the Filling:
- In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until fluffy. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Assemble the Cups:
- Spoon the cheesecake filling over the crust layers and smooth the tops. Return the cups to the fridge and chill for at least 2 hours, or until set.
Recipe Video
Notes
- For a lighter version, substitute Greek yogurt for half the cream cheese. These cheesecake cups can be made 1–2 days ahead and stored in the fridge. Biscoff spread and cookies are naturally vegan, so you can easily make this recipe dairy-free with plant-based alternatives.
Frequently Asked Questions
Can I make this recipe in advance?
Yes. These cheesecake cups actually taste better when made a day ahead. Letting them chill overnight enhances the flavor and texture.
Is Biscoff spread the same as cookie butter?
Biscoff spread is a type of cookie butter made specifically from Biscoff cookies. While other cookie butters exist, none have quite the same spiced caramel flavor.
Can I freeze Biscoff cheesecake cups?
You can. Just be sure to cover them tightly to avoid freezer burn. Thaw in the fridge for several hours before serving.
How long do leftovers last in the fridge?
Stored in an airtight container, they should stay fresh for up to five days.
What can I use instead of Biscoff spread?
Peanut butter or Nutella can be used, but they’ll completely change the flavor. For best results, stick with the original spread.
Conclusion
Few ingredients bring as much joy to the kitchen as Biscoff. Its unique blend of caramel and spice adds warmth and depth to any dessert. Whether you’re making a quick treat or impressing guests with something elegant, Biscoff recipes always hit the sweet spot.
