These cheesecake cups bring together the warm caramel-spice flavor of Lotus Biscoff biscuits with a silky, no-bake cheesecake layer. They’re quick to assemble, look impressive, and disappear fast at parties. No oven, no water bath, no stress—just a few bowls and a whisk.

Make them ahead for holidays, birthdays, or a weekday treat. If you love that sweet, lightly spiced cookie flavor, this recipe delivers it in every bite.

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Why This Recipe Works

Close-up detail, process shot: No-bake Lotus Biscoff cheesecake cups being filled—piping a silky,

No-bake convenience: Chill to set—no baking or special equipment required.
Balanced texture: Buttery Biscoff crumb base, creamy filling, and a glossy cookie butter topping.
Individual servings: Cups are portion-controlled, portable, and perfect for entertaining.
Reliable set: Cream cheese and whipped cream create a stable, airy filling without gelatin.
Big flavor, simple ingredients: Biscoff biscuits and spread do the heavy lifting.

What You’ll Need

For the base:

200 g Lotus Biscoff biscuits (about 20–22 cookies)
75 g unsalted butter, melted
1 tablespoon brown sugar (optional, for extra caramel notes)
Pinch of fine salt

For the filling:

300 g full-fat cream cheese, softened
250 ml cold heavy cream (or double cream)
100 g powdered sugar
1 teaspoon vanilla extract
100 g Lotus Biscoff spread (smooth)
1–2 teaspoons lemon juice (optional, for brightness)

For the topping:

120 g Lotus Biscoff spread (warmed to pourable)
Extra crushed Biscoff biscuits, to garnish
Pinch of flaky sea salt (optional)

Equipment: 8–10 small dessert cups or jars, mixing bowls, hand mixer or whisk, spatula

Instructions

Final dish, tasty top view: Overhead shot of finished no-bake Lotus Biscoff cheesecake cups with a g

Make the crumb base: Crush the Biscoff biscuits into fine crumbs. Stir in melted butter, brown sugar, and salt until the mixture looks like wet sand.
Pack the base: Spoon crumbs into each cup and press down firmly with the back of a spoon.
Aim for an even, compact layer.
Whip the cream: In a cold bowl, whip the heavy cream to medium peaks. Do not overwhip.
Beat the cream cheese: In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Mix in 100 g Biscoff spread and lemon juice if using.
Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions until creamy and uniform.
Fill the cups: Pipe or spoon the cheesecake mixture over the crumb base, leaving room for topping.
Smooth the surface.
Chill: Cover and refrigerate for at least 2–3 hours, or until set. Overnight gives the best texture.
Add the topping: Warm the remaining Biscoff spread until just pourable (microwave 10–15 seconds). Pour a thin layer over each cup.
Tilt gently to spread.
Finish and serve: Chill 15–20 more minutes to set the topping. Garnish with crushed biscuits and a pinch of flaky salt if you like.

Storage Instructions

Refrigerate: Keep covered in the fridge for up to 4 days.
Freeze: Freeze without the topping for up to 1 month. Thaw overnight in the fridge, then add topping before serving.
Travel tip: Keep cups chilled in an insulated bag if transporting to a party.

Health Benefits

Portion control: Individual cups help you enjoy a treat without overdoing it.
Protein and calcium: Cream cheese and cream provide small amounts that support bones and satiety.
Mood boost: A satisfying dessert can curb cravings and reduce the urge to snack later.
Make it lighter: Use light cream cheese, reduce topping, or serve in smaller cups to cut calories.

Common Mistakes to Avoid

Overwhipping cream: It turns grainy and can split the filling.
Stop at medium peaks.
Using cold cream cheese: It clumps. Soften to room temp for a smooth mix.
Skimping on chill time: The filling needs time to set. Rushing leads to runny cups.
Too much butter in the base: It becomes greasy and hard.
Stick to the measurements.
Overheating the topping: Very hot Biscoff spread can melt the filling. Warm gently.

Alternatives

Gluten-free: Use gluten-free speculoos-style cookies.
Lighter version: Swap in light cream cheese and reduce Biscoff topping to a thin drizzle.
Flavor twists: Add cinnamon to the base, espresso powder to the filling, or a swirl of raspberry jam on top.
Toppings: Whipped cream, chopped toasted pecans, or shaved dark chocolate.
Dairy-free: Use dairy-free cream cheese and coconut whipping cream; check that your cookie choice is dairy-free.

FAQ

Can I make these a day ahead?

Yes. They actually set better overnight.

Add the Biscoff topping the day of serving for the cleanest layers.

What if I don’t have a mixer?

You can use a whisk. Chill the cream and bowl well, and whip by hand until medium peaks. Beat the cream cheese with a sturdy spatula.

Why is my filling runny?

Common causes are underwhipped cream, warm kitchen, or not enough chill time.

Make sure the cream is cold and give the cups at least 3 hours to set.

Can I make one large cheesecake instead of cups?

Yes. Use an 8-inch springform pan. Increase chill time to at least 6 hours, preferably overnight.

Is the lemon juice necessary?

No, but a small amount brightens the sweetness and balances the cookie butter’s richness.

How do I keep the crumb base from crumbling?

Crush biscuits finely, measure butter accurately, and pack the base firmly.

A pinch of salt also helps the flavor pop.

In Conclusion

No-Bake Lotus Biscoff Cheesecake Cups are simple, elegant, and full of cozy caramel-spice flavor. With a crunchy base, creamy center, and glossy topping, they hit all the right notes without turning on the oven. Make them ahead, dress them up with a few crumbs on top, and watch them vanish.

This is an easy win for any dessert table.