When you buy through our links, we may earn a commission. Learn more.
These No Bake Biscoff Cheesecake Cups are creamy, indulgent, and effortlessly simple to make – perfect for Christmas or any occasion!
Looking for an easy, no-fuss dessert that can be made in advance? These 4 ingredient No-Bake Biscoff Cheesecake Cups are perfect and ready in just 20 minutes!
Layers of creamy Biscoff-spiced cheesecake and crunchy speculoos biscuit pieces come together in an indulgent dessert that’s as simple to make as it is delicious.
Perfect for the holiday season, these cheesecake cups are made ahead of time, so you can relax on Christmas Day or your next dinner party. They’re vegan, dairy-free and egg-free, making them ideal for a variety of guests.
Serve them topped with vegan whipped cream, a drizzle of silky Biscoff spread and a Biscoff biscuit. With just 4 ingredients and minimal effort, you’ll create a dessert that looks as good as it tastes.
Ready to impress your dinner guests with this irresistibly creamy dessert? Let’s whip up these No Bake Biscoff Cheesecake Pots!
Quick links:
- The full recipe
- Why you’ll love this recipe
- Ingredients needed
- Step by step instructions with photos
- How to serve and store
- Success tips
- FAQs
- Other delicious recipes like this one
If you’re looking for a spread of vegan desserts for your dinner table, you should try our hugely popular Best Vegan Banoffee Pie, creamy mini No Bake Biscoff Mini Cheesecakes and classic French Chocolate Tart.
We’re a bit obsessed with Biscoff here! If you are too, we think you’ll love our Easy Lotus Biscoff Tarts, Biscoff Millionaire’s Shortbread and indulgent Biscoff Tiramisu!
Why you’ll love these No Bake Biscoff Cheesecake Cups
Super quick and easy. No baking, minimal prep, and ready in just a few steps! Biscoff cheesecake in a jar, ready in under 20 minutes and using just 4 ingredients.
Rich and creamy. With that classic caramelised Biscoff flavour, with notes of cinnamon and a mix of creamy and crunchy textures, this simple dessert is a delight to eat.
100% vegan and dairy-free. Entirely plant-based, this dessert is an indulgent crowd-pleaser, and no one will miss the dairy!
Great for entertaining. A simple make ahead dessert that is ideal for Christmas or any special occasion. Decorate before serving with vegan spray cream and a Biscoff biscuit.
![]()
How to make these No Bake Biscoff Cheesecake Cups
Ingredients for Biscoff Cheesecake Cups
Lotus Biscoff cookies. You can use another variety of vegan speculoos cookies if that is what you have.
Dairy free cream. We used soya cream. If you get a vegan whipping cream you can use it to decorate these cheesecakes too!
Dairy-free cream cheese. We have tried this recipe with both Violife and vegan Philadelphia, both work well.
Lotus Biscoff spread. Get the smooth variety of this cookie butter spread.
Substitutions and Variations
Cream variations. We have tested the cheesecake layer with various plant based heavy cream (double cream) varieties such as Alpro soya cream, Elmlea fava bean cream and Flora lentil protein cream; all work well. We don’t recommend using coconut cream for this recipe because it will likely impart a coconut flavour into the cheesecake layer.
Alternative to Biscoff? Biscoff is a brand name of a speculoos biscuit and cookie butter in the UK. If you can’t get Biscoff Lotus biscuits or spread where you live, you can use a different brand of vegan speculoos biscuit and spiced cookie butter.
Equipment
You’ll ideally need a electric hand whisk, high speed blender or food processor for this recipe. You can whisk by hand but you’ll get a smoother result if you use a blender or whisk.
You’ll also need six 200ml (7oz) glasses or four 300ml (10oz) glasses or dessert jars.
Step-By-Step Instructions
Make sure to head to the recipe card below for the full recipe and instructions on how to make these Biscoff cheesecake jars!
Note: Make sure you take the cream cheese out of the fridge 1 hour before making your cheesecakes, so that it can come up to room temperature and therefore blend more smoothly.
- In a large mixing bowl, use an electric hand whisk to whisk the cream, cream cheese and Biscoff spread on medium-high speed until completely smooth and a thick, creamy texture.
- Add a layer of crumbled Biscoff biscuits to each of your dessert glasses to give you a crunchy buttery Biscoff biscuit base.
- Pour an even layer of cream cheese mixture on top of the biscuit layer, up to around the 1/2-way point on the glass.
- Add another layer of crumbled biscuits.
- Finish with a final layer of creamy filling mixture up to the top of each glass.
- You can serve these desserts immediately if you like (and they’re just as delicious) but we recommend chilling them for 4 hours in the fridge (or overnight) for a firmer consistency.
- Decorate the top of each cheesecake cup with vegan cream whipped to stiff peaks (or you can use vegan spray cream), a zig zag of warmed Biscoff spread and a Biscoff biscuit or extra Biscoff cookie crumbs before serving. A delicious dessert!
Tip: To get Biscoff spread to a pourable consistency for decorating, warm it gently in a saucepan until it melts (around 1 minute). Let it sit off the heat for around 10 minutes before decorating your desserts, to give it time to cool down so it doesn’t melt the cream!
How to Serve
From the fridge. For best results, serve these Lotus Biscoff Cheesecake Cups straight from the fridge. Decorate and add toppings to the dessert cups on serving.
What flavours pair well with these Biscoff Cheesecake Cups? The spiced flavour of Biscoff pairs very well with cream, dark chocolate and coffee. You might like to decorate your cheesecake cups with whipped cream, and grated dark chocolate and serve with a side of espresso coffee.
How to Store
Refrigerate. Cover the tops of the glasses with eco cling film and store these No-Bake Biscoff Cheesecake Cups in the fridge until you are ready to serve. Decorate on serving.
Success Tips
Use room temperature ingredients. Take the cream cheese out of the fridge 1 hour before using it. This helps it to blend smoothly and prevents lumps in the creamy Biscoff cheesecake filling mixture.
Use an electric whisk. Whilst you can whip the cheesecake mixture by hand, you’ll get a much smoother consistency if you use an electric whisk or blender.
Chill for a firmer texture. Once you’ve put your cheesecake cups together, without the toppings, chill them for at least 4 hours to create a firmer cheesecake texture. You can eat this dessert as soon as you’ve made it, but the cream layer will be softer.
Warm the Biscoff spread gently. If you plan to decorate your layered Biscoff cheesecake cups with zig zags of Biscoff spread, warm it gently in a small saucepan to loosen the texture. Avoid overheating as this can cause it to clump together. Let it cool slightly before drizzling to create a consistency that is easy to work with but that doesn’t melt the cream underneath.
FAQs
Can I make these cheesecake cups in advance?
Yes! Prepare these no bake cheesecake cups up to a day in advance, cover with eco cling film and store in the fridge. Add the toppings and decoration just before serving.
Can I use a different type of biscuit?
Yes! You could use vegan-friendly digestive biscuits or chocolate biscuits as an alternative to crunchy Biscoff biscuits.
More delicious vegan treats to try
I hope you LOVE this recipe for No Bake Biscoff Cheesecake Cups! Please share this recipe with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.
Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x
If you make this recipe, please leave a comment and star rating below – this provides helpful feedback to both me and other readers. If you want more delicious vegan recipes be sure to subscribe to the A Vegan Visit newsletter. We’d also love for you to join the AVV community on Youtube, TikTok, Instagram, Pinterest and Facebook.
The Written Recipe:
No Bake Biscoff Cheesecake Cups (Only 4 Ingredients!)
Ingredients
Cheesecake filling layer:
- 140 ml dairy free cream (*see note)
- 400 g dairy free cream cheese (at room temperature)
- 325 g smooth Biscoff spread
Biscuit layer:
- 200 g Biscoff biscuits (crumbled into pieces)
Decoration (optional):
- whipped dairy free cream (*see note)
- 50 g smooth Biscoff spread
- 50 g Biscoff biscuits (crumbled (6 biscuits))
Equipment
- An electric hand whisk
- 6 200ml glasses (7oz) or 4 x 300ml glasses (10oz)
Instructions
- NOTE: If your cream cheese is not already at room temperature, take the cream cheese out of the fridge 1 hour before making your cheesecakes. This brings the cream cheese to room temperature so that it can be blended more smoothly.
- WHISK THE FILLING: To make the cheesecake layer, add the filling ingredients (cream, cream cheese and Biscoff spread) to a medium to large mixing bowl. Whisk the mixture using an electric hand whisk until completely smooth and no lumps of cream cheese remain.140 ml dairy free cream, 400 g dairy free cream cheese, 325 g smooth Biscoff spread
- COMPILE YOUR DESSERTS: To each of your glasses or dessert dishes, add a layer of crumbled Biscoff biscuit crumbs (using up 1/2 of the crumbled Biscoff biscuits).200 g Biscoff biscuits
- Top the crumbled biscuits with a layer of cheesecake mixture (using up 1/2 of the cheesecake mixture). Repeat by adding another layer of crumbled biscuits, followed by a final layer of cheesecake mixture.
- SERVING SUGGESTION: You can serve these desserts immediately if you like (and they’re just as delicious) but we recommend chilling them for 4 hours in the fridge (or overnight) for a firmer consistency.
- DECORATION: For the ultimate indulgence, top with vegan whipped cream, a zig zag of warmed Biscoff spread and Biscoff biscuit crumbs on serving.whipped dairy free cream, 50 g smooth Biscoff spread, 50 g Biscoff biscuits
- NOTE: To get the Biscoff spread to a pourable consistency, warm it gently in a saucepan until it melts (approx 1 minute). Let it sit off of the heat for 10 minutes before decorating your desserts, to give it time to cool down a bit. (**see note)
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
