Easy No-Bake Biscoff Cheesecake Cups: Better Than Takeout
Easy No-Bake Biscoff Cheesecake Cups are the perfect indulgent treat with a creamy Biscoff cheesecake filling and a crispy Oreo crust. No oven required! After making these many times, I’ve discovered the trick to preventing a soggy crust is to use melted butter and press the crumbs firmly. If you love recipes like this, you’ll also enjoy Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce and Creamy Chicken Stroganoff with Mushrooms and Egg Noodles.
Why This Easy No-Bake Biscoff Cheesecake Cups: Better Than Takeout Is Pure Comfort
- Creamy Biscoff cheesecake filling
- Crispy Oreo crust
- No oven required
- Perfect for parties or a quick treat
What You'll Need for Easy No-Bake Biscoff Cheesecake Cups: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 24 Oreo cookies
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup Biscoff cookie butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 tsp salt
- 1/4 tsp cinnamon
- Optional: Crushed Biscoff cookies
- Optional: Whipped cream
📝 Ingredient Notes
- Biscoff cookie butter: Also known as speculoos spread.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of crushing cookies. → See on Amazon
- Stand mixer — Ensures a smooth, creamy cheesecake filling. → See on Amazon
How to Make Easy No-Bake Biscoff Cheesecake Cups: Better Than Takeout
- Prepare the crust: Crush Oreo cookies in a food processor. Mix with melted butter and press into muffin tin cups. Chill while preparing filling.
- Make the filling: Beat cream cheese and Biscoff cookie butter until smooth. Add powdered sugar, vanilla, salt, and cinnamon. Whip heavy cream separately, then fold into cheesecake mixture.
- Assemble and chill: Spoon filling into chilled crusts. Chill for at least 2 hours or overnight.
- Serve: Top with crushed Biscoff cookies and whipped cream, if desired. Serve chilled.
Cook's Tips for Perfect Easy No-Bake Biscoff Cheesecake Cups: Better Than Takeout
- Common mistake and fix: Don't overmix the cheesecake filling or it will become too thin. If this happens, chill the filling before assembling.
- Pro tip: For a firmer filling, add 1/2 cup of whipped cream cheese to the mixture.
- Pro tip: Store leftovers in the refrigerator for up to 5 days.
Storing & Reheating Easy No-Bake Biscoff Cheesecake Cups: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days. Make-ahead tip: Make the crust up to 1 day ahead. Assemble and chill before serving.
Freezing Easy No-Bake Biscoff Cheesecake Cups: Better Than Takeout
Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Recipe Notes
- Chef tip: For a gluten-free version, use gluten-free Oreo cookies and ensure all other ingredients are certified gluten-free.
- Best substitution: Peanut butter can be substituted for Biscoff cookie butter.
- Make-ahead: These cheesecake cups can be made up to 2 days ahead. Store in the refrigerator.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the cheesecake filling is too thick, add a little milk or cream to reach the desired consistency.
Want to level up this recipe?
Muffin tin — Perfect for making individual cheesecakes. → Check price on Amazon
Easy No-Bake Biscoff Cheesecake Cups: Better Than Takeout
Ingredients
Main Ingredients
- 24 Oreo cookies
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup Biscoff cookie butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Seasonings
- 1/2 tsp salt
- 1/4 tsp cinnamon
Optional Toppings
- Crushed Biscoff cookies
- Whipped cream
Instructions
- Prepare the crust: Crush Oreo cookies in a food processor. Mix with melted butter and press into muffin tin cups. Chill while preparing filling.
- Make the filling: Beat cream cheese and Biscoff cookie butter until smooth. Add powdered sugar, vanilla, salt, and cinnamon. Whip heavy cream separately, then fold into cheesecake mixture.
- Assemble and chill: Spoon filling into chilled crusts. Chill for at least 2 hours or overnight.
- Serve: Top with crushed Biscoff cookies and whipped cream, if desired. Serve chilled.
Notes
- Chef tip: For a gluten-free version, use gluten-free Oreo cookies and ensure all other ingredients are certified gluten-free.
- Best substitution: Peanut butter can be substituted for Biscoff cookie butter.
- Make-ahead: These cheesecake cups can be made up to 2 days ahead. Store in the refrigerator.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the cheesecake filling is too thick, add a little milk or cream to reach the desired consistency.
Storage
- Fridge: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make ahead: Make the crust up to 1 day ahead. Assemble and chill before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 18g
- Carbs: 27g
- Fiber: 1g
- Sugar: 16g
- Sodium: 150mg
- Cholesterol: 45mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Biscoff Cheesecake Cups: Better Than Takeout FAQs
Yes, these cheesecake cups can be made up to 2 days ahead. Store in the refrigerator.
Overmixing the filling can cause it to become too thin. If this happens, chill the filling before assembling.
Yes, freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
No, these cheesecake cups are no-bake and do not require an air fryer.
Peanut butter can be substituted for Biscoff cookie butter.
A Warm Final Note
I can’t wait for you to try Easy No-Bake Biscoff Cheesecake Cups: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
