Easy Biscoff No-Bake Cheesecake Cups
These Easy Biscoff No-Bake Cheesecake Cups feature a crushed biscuit crust and a decadent cookie butter cream cheese filling, topped with a dreamy cookie butter drizzle and fluffy whipped cream. Made in a pressure cooker for a shortcut to perfection with less time and no baking required!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 300 g graham cookies or Lotus Biscoff Biscuits about 1 and ¼ packages
- 125 g butter melted
- 500 g cream cheese room temp
- 1 cup cookie butter spread also called biscoff or speculoos spread
- 1 teaspoon vanilla extract to round out flavor
- 1 ½ cup whipping cream or Cool Whip
- 2 tablespoon sugar optional
- 2 tablespoon cookie butter spread for drizzling on top
- 1 cup whipped cream or Cool Whip
- crushed and whole graham cookies for garnish
Instructions
Instructions
- Crush your graham cookies or Biscoff biscuits real fine. Use a food processor or toss them in a ziplock bag and crush with a rolling pin.
- Mix those cookie crumbs with melted butter until it’s all combined.
- Press about 2 tablespoons of this mixture into the bottom of your serving cups to form the crust and set them aside.
- Beat the cream cheese in a bowl until super smooth and creamy – no lumps allowed.
- Add 1 cup cookie butter spread and 1 teaspoon vanilla extract to your cream cheese and mix it all good.
- Whip the cream or Cool Whip with sugar if you’re using it until it forms stiff peaks.
- Now fold the whipped cream gently into your cream cheese mixture. Then spoon or pipe this filling over your crust layers in the cups.
- Warm the 2 tablespoons of cookie butter spread in the microwave just a bit and drizzle it over the cheesecake cups.
- Top with a dollop of whipped cream or Cool Whip and sprinkle with crushed or whole graham cookies.
- Put them in the fridge to chill for a minimum of 30 minutes before serving.
- Optional: For a firmer crust, bake crust layer at 350°F for 15 mins and cool before filling.
Notes
Cover and chill for at least 5 hours to allow texture and flavors to fully develop. For a firmer crust, you can bake before assembly. Warm the cookie butter for 20 seconds before drizzling.