This collection of Biscoff cheesecake cups began as a small experiment one rainy afternoon when I had a jar of cookie butter and a craving for something creamy and simple. I wanted a dessert that felt special yet did not require an oven or hours of fuss. The first time I assembled these I served them in little mason jars at a casual family gathering and watched as everyone reached for seconds. The texture is what sold them to us. A crisp, spiced cookie base gives way to a luxuriously smooth filling that is lightly sweet and deeply caramelized in flavor.

I discovered the trick that makes these feel professional after a couple of batches. Softening the Biscoff spread briefly in the microwave until just loose allows it to fold smoothly into the cream cheese without lumping. Whipping the heavy cream to stiff peaks and then folding gently keeps the filling airy so each spoonful feels like the inside of a cloud with a comforting, caramel note. These cups are quick to assemble, travel well to potlucks, and are endlessly adaptable for different garnishes.

Ingredients

• Biscoff cookie crumbs 1 cup. Buy store made crumbs or pulse whole Biscoff cookies in a food processor to a fine texture. The spice notes form the backbone of the base.
• Melted butter 3 tablespoons. Use unsalted butter melted and cooled slightly so it binds crumbs without making them greasy. Room temperature measurements are easier for consistent results.
• Cream cheese 8 ounces softened. Use full fat for the creamiest texture. I often use Philadelphia brand when I want predictable tang and structure.
• Heavy whipping cream 1 cup cold. Chilled cream whips better to stiff peaks which helps the filling hold lightness without collapsing.
• Powdered sugar 1 third cup. Sifted powder mixes smoothly into the cream cheese and avoids grainy texture.
• Biscoff spread 1 third cup softened. Microwave for 8 to 10 seconds to loosen, then stir. This provides the signature caramelized cookie butter flavor.
• Vanilla extract 1 teaspoon. Pure vanilla enhances depth and balances the cookie butter sweetness.
• Topping 1 quarter cup Biscoff spread melted and extra crushed Biscoff cookies for crunch if desired.

Instructions

Prepare the crust In a medium bowl combine 1 cup finely crushed Biscoff crumbs with 3 tablespoons melted butter until the mixture holds together when pinched. Spoon about 1 to 2 tablespoons of the crumb mix into each cup or jar and press gently to form an even base about 1 quarter inch thick. Chill the bases in the refrigerator while you make the filling so they firm up and hold a good shape under the filling. Make the cream base Beat 8 ounces softened cream cheese in a stand mixer or with a hand mixer until completely smooth and lump free. Add 1 third cup powdered sugar and 1 teaspoon vanilla and beat until integrated. Scrape the bowl and add 1 third cup softened Biscoff spread and mix until the mixture is silky and evenly colored. If there are small streaks, continue beating briefly to ensure uniformity. Whip the cream In a chilled bowl whip 1 cup cold heavy whipping cream to stiff peaks using clean beaters. Stiff peaks will hold shape when the whisk is lifted and will give the filling lift. Avoid overwhipping which can produce a grainy texture and separate the cream into butter. Fold gently Fold one third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining cream in two additions. Use a large spatula and fold with a gentle under over motion to preserve air. The final texture should be light, silky and pipeable but still stable enough to hold a peak if scooped. Assemble the cups Pipe or spoon the filling over each chilled crust to the top of the jar or cup. Smooth the top or leave peaks for a rustic look. Warm 1 quarter cup Biscoff spread until pourable and drizzle over each cup. Sprinkle crushed Biscoff cookies for contrast if you like. Refrigerate to set. Chill and serve Chill the cups for at least 2 hours until the filling firms. For best texture refrigerate 3 to 4 hours. Serve cold straight from the fridge and if you make them ahead remove 10 minutes before serving for easier spooning.

Storage Tips

Store refrigerated cups in an airtight container for up to 4 days. If you stack jars place a layer of parchment between lids and jars to avoid smudging. For longer storage freeze individual cups uncovered until solid then wrap with plastic wrap and place in a freezer bag to prevent freezer burn. To thaw move them to the refrigerator and allow 8 to 12 hours to come back to serving texture. Reheat is not recommended because gentle warming alters the whipped structure.

Ingredient Substitutions

If you do not have Biscoff cookies use speculoos or any spiced cookie for the crumbs and choose a cookie spread with similar caramelized notes for the filling. Swap heavy whipping cream for whipping cream which whips slightly softer but still works. For a lower sugar option reduce powdered sugar to 2 tablespoons and add a teaspoon of honey for balanced flavor. Use reduced fat cream cheese with caution because the filling will be less stable and may require additional chilling time.

Serving Suggestions

Serve these cups chilled with a small spoon and a mint sprig or a thin crisp cookie on the side for garnish. They pair wonderfully with an espresso or a lightly brewed black tea to cut through the richness. For an elegant dessert plate serve one cup with a scatter of crushed cookies, a dusting of powdered sugar and a few berries to add acidity and color contrast.

Cultural Background

The core flavors here are inspired by European spiced cookie traditions. Biscoff cookies have roots in speculoos which are traditional spiced biscuits enjoyed across Northern Europe during colder months. The transformation into a creamy dessert bridges the cookie butter trend that began in Belgium and has been embraced globally. Turning these elements into single serve cups reflects a modern approach to classic flavors where convenience and presentation meet authentic nostalgic notes.

Seasonal Adaptations

In winter add a pinch of ground cloves or nutmeg to the crumbs for a warmer spice profile. For spring lighten the top with a yogurt based cream and fold in a spoon of lemon curd to brighten the filling. Summer versions can be served with a fresh berry compote spooned alongside while autumn presentations benefit from toasted pumpkin seeds and a drizzle of warmed caramel in place of extra cookie butter.

Meal Prep Tips

Make the crumb bases up to 48 hours ahead and keep chilled. Prepare the filling the morning of serving and fold the whipped cream at the last minute to retain air. If you prepare the full cups a day ahead, place them in a single layer in the refrigerator and avoid stacking. Label jars with date and use within 4 days for best texture. Transport on a chilled cooler pack for outdoor events.

These little cups are proof that simple components can feel elevated when combined with attention to texture and timing. I encourage you to make a test batch, taste for sweetness, and then adapt the garnish to your guests. There is joy in sharing small, thoughtful desserts and these cups are one of my favorite ways to do exactly that.