No-Bake Biscoff Dessert Cups – Creamy, Spiced, and Decadent

You know those desserts that look fancy but take almost no effort? These No-Bake Biscoff Dessert Cups are exactly that. They’re rich, silky, and full of cozy caramelized spice from Biscoff cookies and spread.

You don’t need an oven, a mixer will help but a whisk works fine, and the whole thing comes together in under 20 minutes. Make them ahead for guests, or keep a few in the fridge for a sweet weeknight treat. They taste like a hug in dessert form—no complicated techniques required.

What Makes This Recipe So Good

• No-bake and quick: Minimal prep, no oven, and just a little chilling time.
• Layers of flavor: Buttery Biscoff crumb base, creamy cheesecake-style filling, and a glossy Biscoff topping.
• Simple ingredients: Everything is easy to find and budget-friendly.
• Make-ahead friendly: These cups set beautifully and hold up well in the fridge.
• Customizable: Add chocolate, coffee notes, or fruit to change up the vibe.

Shopping List

• Biscoff cookies (Lotus biscuits): For the crust and optional garnish.
• Unsalted butter: Melted, to bind the crust.
• Cream cheese: Full-fat for best texture, softened.
• Heavy cream (or double cream): Whipped into the filling for lightness.
• Biscoff spread: Smooth, for the filling and topping.
• Powdered sugar: To sweeten and stabilize the filling.
• Vanilla extract: Adds roundness to the flavor.
• Pinch of salt: Balances the sweetness.
• Optional add-ins: Instant espresso powder, dark chocolate shavings, flaky salt, or fresh berries.

Step-by-Step Instructions

1. Prep your cups: Set out 6 to 8 small dessert cups or jars.

   Aim for 6 larger servings or 8 smaller ones.

2. Make the crust: Finely crush about 200 g (7 oz) Biscoff cookies in a bag or food processor. Stir in 75 g (5 tbsp) melted butter until the crumbs look like damp sand.
3. Build the base: Spoon the crumb mixture into cups (about 2 to 3 tablespoons each). Press down gently with the back of a spoon.

   Chill while you make the filling.

4. Whip the cream: In a cold bowl, whip 240 ml (1 cup) heavy cream to soft peaks. Set aside.
5. Make the filling: In another bowl, beat 300 g (10.5 oz) softened cream cheese with 60 g (1/2 cup) powdered sugar, 1 teaspoon vanilla, and a pinch of salt until smooth. Beat in 120 g (1/2 cup) smooth Biscoff spread until creamy.
6. Fold it together: Gently fold the whipped cream into the Biscoff cream cheese until no streaks remain.

   Don’t overmix; you want it airy.

7. Fill the cups: Pipe or spoon the filling over the crusts, leaving a little room on top. Smooth the surface with a spoon.
8. Add the topping: Warm 100 g (1/3 to 1/2 cup) Biscoff spread in the microwave for 10–15 seconds until pourable. Spoon a thin layer over each cup and tilt to spread.
9. Chill to set: Refrigerate at least 2 hours, or until the layers are set and the topping is glossy and firm to the touch.
10. Finish and serve: Garnish with crushed Biscoff cookies, chocolate shavings, a pinch of flaky salt, or fresh berries.

    Serve cold.

Keeping It Fresh

Store covered in the fridge for up to 4 days. The flavors meld and the texture stays silky. If you’re adding fresh fruit, place it on just before serving so it doesn’t weep onto the topping.

For longer storage, freeze without the topping for up to 1 month.

Thaw overnight in the fridge, then add the melted Biscoff layer and any garnish before serving.

Why This is Good for You

This is a dessert, so it leans indulgent. Still, there are a few positives. The cream cheese offers protein and calcium, and the portioned cups help with built-in portion control.

The no-bake method also keeps things simple and stress-free, which is good for your mental bandwidth on busy days.

If you want to lighten it up, use reduced-fat cream cheese, whip in Greek yogurt for tang, or make mini cups for smaller servings. Balance it out with fresh berries for fiber and brightness.

Pitfalls to Watch Out For

• Runny filling: Make sure the cream cheese is softened but not warm, and whip the cream to soft peaks before folding.
• Greasy crust: Too much butter can make the base heavy. Stick to the measurements and pack gently, not too hard.
• Grainy texture: Beat the cream cheese and sugar until smooth before adding Biscoff spread.

  Lumpy cream cheese never fully smooths out later.

• Topping sinking: Let the filling chill for 15–20 minutes before adding the warm Biscoff topping if your kitchen is warm.
• Overmixing: Fold the whipped cream lightly to keep the filling airy.

Alternatives

• Chocolate twist: Add 2 tablespoons cocoa powder to the filling and top with chocolate curls.
• Coffee kick: Whisk 1 teaspoon instant espresso into the filling for a latte-like flavor.
• Fruit-forward: Layer sliced strawberries, raspberries, or stewed apples between the crust and filling.
• Dairy-light: Swap half the cream cheese for thick Greek yogurt; drain it well to avoid a loose texture.
• Gluten-free: Use gluten-free speculoos-style cookies or almond flour mixed with a little brown sugar and butter for the crust.
• Mini bites: Build the recipe in shot glasses for party-friendly portions.

FAQ

Can I make these the night before?

Yes. They’re actually better after a night in the fridge because the layers fully set and the flavors deepen. Keep them covered to prevent drying out.

Do I need an electric mixer?

No.

A hand whisk works for the filling, but whipping the cream is faster with a mixer. If whisking by hand, chill your bowl and whisk for speed.

Can I use crunchy Biscoff spread?

Absolutely. The tiny cookie bits add texture.

If using crunchy in the topping, warm it a little more to help it pour smoothly.

How do I prevent a soggy crust?

Measure the butter carefully and press the base lightly. Chilling the crust for 10 minutes before adding the filling also helps it firm up.

What if I can’t find Biscoff spread?

Use any cookie butter. Flavor may vary slightly, but the texture and method stay the same.

Can I make one large dessert instead of cups?

Yes.

Press the crust into an 8- or 9-inch pie dish, add the filling, and finish with the topping. Chill at least 4 hours before slicing.

Is there a way to cut the sweetness?

Reduce the powdered sugar by a tablespoon or two and add a squeeze of lemon juice to the filling. A sprinkle of flaky salt on top also balances sweetness.

In Conclusion

No-Bake Biscoff Dessert Cups deliver creamy, spiced comfort with almost no effort.

They layer crisp crumbs, airy filling, and a glossy cookie-butter cap for a dessert that’s as pretty as it is delicious. Make them ahead, dress them up with berries or chocolate, and enjoy a reliable, crowd-pleasing treat any day of the week.