No-Bake Biscoff Cheesecake Cups with Crunchy Lotus Cookie Crust

Prep these no-bake Biscoff cheesecake cups up to 48 hours ahead: build the crumb bases and piped filling now, then keep them chilled until serving. The batch makes about eight standard cups, with a crunchy Lotus biscuit base beneath creamy, cinnamon-spiced cookie butter filling.

Crushed Lotus Biscoff biscuits and melted unsalted butter form the pressed base. Cold heavy cream is whipped to stiff peaks, while room-temperature cream cheese, powdered sugar, Biscoff spread, and vanilla are whisked smooth separately. Folding the whipped cream into that mixture keeps the filling light and airy, then melted Biscoff spread, cookie halves, and reserved crumbs finish each cup.

The cream should stand in stiff peaks before it is folded into the cream cheese mixture, and the finished filling should look smooth with no visible cream-cheese clumps. Softened cream cheese matters because cold cream cheese will not blend evenly. Another frequent problem is vigorous stirring after adding whipped cream, which can flatten the filling instead of preserving its airy texture.

Serve the cups chilled in standard 6- to 8-ounce glasses or smaller shot glasses. Cover prepared cups with plastic wrap on a baking sheet for easy storage. They need at least four hours to firm up, and leftovers remain covered in the refrigerator for about three to four days.