This dessert has been one of those spontaneous winners that arrived from a simple craving and a well-stocked pantry. I first made these Biscoff cheesecake cups on a rainy afternoon when I wanted something rich but fuss-free for a small get-together. The first bite — smooth, lightly spiced Biscoff filling against a crunchy, buttery cookie base — became an instant crowd-pleaser. Since then these little cups have appeared at potlucks, birthdays, and an impromptu weekend brunch; friends always ask for the recipe and for extra cups to take home.

What makes these treats special is the contrast of textures and the pure, caramelized flavor of Biscoff. The filling is an airy, whipped cheesecake that holds its shape without baking, while the crust provides a toasted, caramel-backed crunch. They’re small, elegant, and require only a few ingredients you likely already have on hand. I’ll walk you through every step, from pressing the perfect base to folding your whipped cream to create a light, stable filling. These cups are forgiving, fast, and flat-out delicious.

Ingredients

• Biscoff cookie crumbs (crust): Use finely crushed Lotus Biscoff cookies for the characteristic caramel-spiced base. One cup (about 100 g crushed) presses easily into small jars and provides the right texture; save a few whole crumbs for garnish.
• Melted butter: Three tablespoons (about 42 g) binds the crumbs and adds richness — unsalted European-style butter will give the best flavor, but any butter will work.
• Cream cheese: Eight ounces (225 g) at room temperature yields a smooth filling. Full-fat cream cheese produces the creamiest result; soften it on the counter for 30–60 minutes for perfect blending.
• Heavy whipping cream: One cup (240 ml) chilled, whipped to stiff peaks — this is what gives the filling lightness and lift. Using well-chilled cream and a chilled bowl ensures stable peaks.
• Powdered sugar: One-third cup (about 40 g) adds gentle sweetness and helps stabilize the whipped cream without grittiness.
• Biscoff spread: One-third cup (about 110 g), warmed 10 seconds in the microwave to loosen. This is the flavor backbone: rich, caramelized, and spiced. If you prefer a stronger cookie flavor, add a tablespoon more.
• Vanilla extract: One teaspoon for aromatics — a pure vanilla extract gives depth without masking the Biscoff notes.
• Topping: One-quarter cup melted Biscoff spread for drizzling and reserved crushed cookies for optional crunch.

Instructions

Make the crust: Combine one cup of finely crushed Biscoff crumbs with three tablespoons melted butter in a small bowl, stirring until evenly moistened. Spoon one to two tablespoons into each serving cup or jar and press lightly with the back of a spoon or a small measuring cup to form a compact base. The crust should hold together when you press firmly but not be rock hard. Chill the cups in the refrigerator while you prepare the filling so the butter solidifies and the base firms up — about 10–15 minutes. Prepare the filling: Beat the softened cream cheese in a medium bowl using a hand mixer or stand mixer fitted with the paddle attachment until smooth and free of lumps, about 1–2 minutes on medium speed. Add the powdered sugar, vanilla extract, and the warmed Biscoff spread. Mix on low until incorporated, then increase speed briefly to ensure a silky texture. In a separate chilled bowl, whip the heavy cream with clean beaters to stiff peaks — start at medium speed and increase to high as the cream thickens. Fold the whipped cream gently into the cream cheese mixture in two additions, using a wide spatula and a light hand to keep as much air as possible; stop when streaks disappear and the mixture is uniform and fluffy. Assemble the cups: Transfer the cheesecake filling to a piping bag fitted with a large round or star tip, or use a spoon. Pipe or spoon an even layer of filling over each chilled crust, filling cups to just below the rim. Smooth tops with a small offset spatula if needed. Warm one-quarter cup of Biscoff spread for 10–15 seconds until pourable, then drizzle over the tops; sprinkle with crushed Biscoff cookies for texture if desired. Chill and serve: Refrigerate the assembled cups for at least 2 hours to allow the filling to set and flavors to meld; 3–4 hours yields a firmer texture. Serve cold straight from the fridge. Cups keep well chilled for 2–3 days; add crunchy toppings just before serving to retain texture.

Storage Tips

Store the cups in the refrigerator in an airtight container or covered tightly with plastic wrap. If storing multiple cups, arrange them in a single layer or use small lids to prevent tops from absorbing fridge aromas. For longer storage, freeze cups without the crushed cookie topping for up to three months; wrap each cup in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator and add fresh crushed cookies or drizzle before serving to refresh the texture. Avoid leaving them at room temperature for more than two hours due to dairy content.

Ingredient Substitutions

If you don’t have Biscoff spread, try speculoos cookie butter from another brand or a smooth cookie butter variety; reduce added powdered sugar if your spread is already quite sweet. For a lighter filling use half Greek yogurt and half cream cheese, though the texture will be tangier and less dense. To make these gluten-free, replace the Biscoff crumbs with a gluten-free spiced cookie crumb and check labels on spreads. For a lower-sugar version, use a powdered sugar substitute measured for baking and a reduced amount of cookie butter.

Serving Suggestions

Serve these cups chilled with a small dessert spoon. Garnish with a whole Biscoff cookie, a sprinkle of finely crushed crumbs, or a few toasted sliced almonds for contrast. They pair beautifully with black coffee or an espresso-based drink; for celebrations, serve with a glass of semi-sweet sparkling wine. These cups are ideal for individual dessert stations at gatherings or as a portable sweet for picnics (keep them chilled until serving).

Seasonal Adaptations

In cooler months, add a pinch of ground cinnamon and a fraction of ground ginger to the crust for a warming spice profile. For summer, top with quick-pickled strawberries or a bright berry compote to cut through the richness. At holiday time, garnish with candied orange peel or a dusting of cocoa powder for a festive look. The base and filling are flexible — small changes in toppings evoke different seasonal moods.

Meal Prep Tips

Make the crust and filling up to two days ahead and store them separately; assemble cups the day you plan to serve for best texture. Alternatively, fully assemble jars and refrigerate for optimal convenience; just add crunchy toppings at the last minute. Use uniform jars or cups so chilling time is consistent across all portions. A piping bag makes assembly fast and leaves neat tops, perfect when preparing dozens for events.

Success Stories

I once made these for a last-minute dinner when the power went out at my neighbor’s home and we ended up sharing candles and small jars of the cheesecake. The dessert felt cozy and festive by candlelight, and everyone asked for a second jar to take away. Over time I’ve adapted the sweetness level based on feedback — less powdered sugar and an extra pinch of salt in the crust improved balance — and now it’s a recipe I almost never change.

These little cups are proof that great desserts don’t need fuss. Try them once and you’ll understand why I keep making them for company and quiet evenings alike. They’re easy to personalize, quick to assemble, and always warmly received.