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- 1 cup Biscoff cookies, finely crushed - 1/4 cup unsalted butter, melted - 8 oz cream cheese, softened to room temperature - 1/2 cup powdered sugar - 1 cup heavy whipping cream - 1/2 cup Biscoff spread (for swirling and drizzling) - Pinch of salt - Extra Biscoff cookies for garnish - Medium-sized mixing bowl - Electric mixer - Serving cups or small glasses - Rubber spatula - Plastic wrap I love using Biscoff cookies in this recipe. Their spice and sweetness shine in every bite. For the crust, mix crushed Biscoff cookies with melted unsalted butter. This will give you a rich and flavorful base. Next, I use cream cheese for the filling. It adds a smooth texture and rich taste. Mix the cream cheese with powdered sugar until it is creamy. Make sure to beat in heavy whipping cream. This will help the filling get fluffy and light. Don't forget to add Biscoff spread into the cheesecake mix. It creates lovely swirls. The pinch of salt helps balance all the sweetness. Finally, I like to garnish each cup with extra Biscoff cookies. This adds a nice crunch and looks fantastic! Gathering the right tools is key. A medium-sized mixing bowl is perfect for mixing. An electric mixer will speed up the process. Use serving cups or small glasses to show off your treat. A rubber spatula will help you mix and scoop nicely. Lastly, plastic wrap is needed to keep your cups fresh while they chill. With these ingredients and tools, you are set to make a delicious no-bake Biscoff cheesecake cup! To start, you need to make the crust. In a medium bowl, combine 1 cup of finely crushed Biscoff cookies with 1/4 cup of melted unsalted butter. Mix well until the crumbs are fully coated with the butter. The mixture should feel like wet sand. Next, take about 2 tablespoons of this cookie mixture. Spoon it into the bottom of each serving cup. Press down firmly using the back of a spoon or your fingers. This helps to create a solid and even crust at the base. Now, let’s move on to the cheesecake filling. In a large mixing bowl, beat 8 oz of softened cream cheese with 1/2 cup of powdered sugar. Use an electric mixer for a smooth and creamy texture. Then, slowly pour in 1 cup of heavy whipping cream. Keep beating until the mixture thickens and forms soft peaks. This step adds lightness to your cheesecake. Next, fold in about 2-3 tablespoons of Biscoff spread. Use a rubber spatula for this. Gently mix until you see swirls of Biscoff. Be careful not to overmix; you want those pretty swirls. Now it’s time to fill the cups. Carefully spoon the cheesecake filling over the crust in each cup. Fill them about three-quarters full. This leaves some room for garnishing later. Cover each cup tightly with plastic wrap. Place them in the fridge to chill. Let them sit for at least 4 hours, or until the cheesecake is firm and set. This chilling time is crucial for the best texture. To get the best texture, mix the cream cheese and sugar well. It should be smooth. Then, slowly add the heavy cream. Beat it until you see soft peaks. This step is key for a creamy cheesecake. When you fold in Biscoff spread, do it gently. Use a rubber spatula and scoop from the bottom. This keeps the swirls of flavor intact. Don’t overmix; you want those pretty swirls! For a great presentation, use clear serving cups. This lets the layers shine. Place them on a nice tray to catch the eye. Just before serving, drizzle some Biscoff spread on top. Sprinkle crushed Biscoff cookies for a tasty crunch. You can also add a mint sprig for a touch of color. This makes your cheesecake cups look even more inviting! {{image_4}} You can easily change the flavor of your cheesecake cups. Swap the Biscoff cookies for other cookies like Oreos or graham crackers. This change gives you a new taste, while still keeping the fun of a no-bake dessert. You can also try different flavored whipping creams. Consider using vanilla, chocolate, or even coffee-flavored cream. This twist adds excitement and pairs well with the cheesecake's rich texture. You can mix and match to find your favorite flavor! If you're looking for gluten-free options, use gluten-free cookies. Many brands offer gluten-free Biscoff-style cookies. Just make sure to check the label to ensure they fit your diet. For vegan alternatives, substitute the cream cheese with a plant-based cream cheese. Use coconut cream instead of heavy whipping cream for a creamy texture. You can also use maple syrup or coconut sugar in place of powdered sugar. These swaps keep the dessert tasty while meeting your dietary needs. To keep your No-Bake Biscoff Cheesecake Cups fresh, store them in the refrigerator. Place each cup in an airtight container. This helps maintain their flavor and texture. If you plan to eat them later, wrap each cup in plastic wrap. This keeps them safe from odors in the fridge. For longer preservation, you can freeze the cheesecake cups. First, chill them in the fridge for at least four hours. Then, cover each cup with plastic wrap and aluminum foil. This double layer prevents freezer burn. When ready to eat, thaw them in the fridge overnight. Enjoy your cheesecake cups within five days for the best taste. After five days, they may start to lose flavor and texture. Look for signs of spoilage, such as an off smell or changes in texture. If you see any liquid separation or mold, it's time to toss them. Always trust your senses. If something seems off, it’s better to be safe and not eat it. No-Bake Biscoff Cheesecake Cups can last up to five days in the fridge. Keep them covered with plastic wrap or a lid. This keeps them fresh and tasty. If you notice any changes in smell or texture, it's best to toss them. Yes, you can prepare these cups a day in advance. Just follow the full recipe and chill them overnight. This helps the flavors blend well. It also saves time for your event or dessert night. You can use cookie butter or any nut butter you like. Nutella is a great choice for a chocolate twist. If you want a lighter option, try cream cheese with a touch of honey. Each choice will give a unique flavor to your cheesecake cups. You now know how to make delicious No-Bake Biscoff Cheesecake Cups. We covered key ingredients like Biscoff cookies and cream cheese. You learned step-by-step instructions for the crust and filling. We also shared tips for the best texture and serving ideas. These cheesecake cups are tasty and easy to customize. Whether you want gluten-free or vegan options, you can adapt the recipe. Follow the storage tips to keep your treats fresh. Enjoy creating and sharing these delightful desserts!

No-Bake Biscoff Cheesecake Cups

Indulge in the ultimate dessert with these No-Bake Biscoff Cheesecake Cups! Discover how to create a delightful combination of creamy cheesecake and crunchy Biscoff cookies with every bite. This easy recipe requires minimal prep and is perfect for any occasion. Ready to impress your friends and family? Click through for step-by-step instructions and tips to make these decadent treats at home. Your taste buds will thank you!
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Ingredients
  

1 cup Biscoff cookies, finely crushed

1/4 cup unsalted butter, melted

8 oz cream cheese, softened to room temperature

1/2 cup powdered sugar

1 cup heavy whipping cream

1/2 cup Biscoff spread (for swirling and drizzling)

Pinch of salt

Extra Biscoff cookies for garnish

Instructions
 

Prepare the Crust: In a medium-sized mixing bowl, combine the crushed Biscoff cookies with the melted butter. Stir until the cookie crumbs are completely coated in butter, forming a sandy texture.

    Layer the Crust: Take about 2 tablespoons of the cookie mixture and spoon it into the bottom of each serving cup or small glass. Press down firmly with the back of a spoon or your fingers to create a compact and even crust layer.

      Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese with the powdered sugar until you achieve a smooth and creamy consistency. Gradually pour in the heavy whipping cream, continuing to beat until the mixture thickens and forms soft peaks.

        Add Biscoff Flavor: Gently fold in 2-3 tablespoons of Biscoff spread into the cheesecake mixture using a rubber spatula. This will create delicious swirls of Biscoff throughout the cheesecake. Be cautious not to overmix; you want to maintain some of the swirled effect.

          Fill the Cups: Carefully spoon the cheesecake filling into each cup, layering it over the crust. Fill each cup about three-quarters full, leaving room at the top for garnishing.

            Chill: Cover each cup tightly with plastic wrap and place them in the refrigerator. Allow them to chill for at least 4 hours, or until the cheesecake is firm and set.

              Garnish: Just before serving, add a drizzle of additional Biscoff spread on top of the cheesecake. Sprinkle crushed Biscoff cookies over the top for an added crunchy texture and an appealing finish.

                Prep Time, Total Time, Servings: 20 minutes | 4 hours chilling time | 6 servings

                  - Presentation Tips: Serve the cheesecake cups on a decorative tray. Consider garnishing with a small sprig of mint for a pop of color!