Description
Indulge in creamy, cookie-butter-infused no-bake cheesecake cups with a buttery Biscoff crust. Perfect for quick desserts or last-minute treats, these rich yet light cups combine a custard-like filling with a lava drizzle of Biscoff cookie butter. Customize with optional orange zest or halal-friendly swaps.
Ingredients
2 cups crushed Biscoff cookies
5 tbsp melted unsalted butter
16 oz softened cream cheese
1 cup heavy cream
½ cup Biscoff cookie butter
1 tsp vanilla extract
1 tsp orange zest (optional)
Sweetened condensed milk (optional crust substitute)
Instructions
Mix 2 cups crushed Biscoff cookies with melted butter until crumbly. Press firmly into 10 Mason jars.
In a bowl, blend cream cheese, powdered sugar (½ cup), vanilla extract, and ½ cup melted cookie butter until smooth.
Whip heavy cream with 1/3 cup sugar until stiff peaks form. Gently fold into cream cheese mixture.
Layer the filling into jars, tapping to eliminate air pockets. Sprinkle 1 tbsp extra crushed cookies on top.
Chill for 2h30m. Serve with a final drizzle of Biscoff cookie butter.
Notes
Use halal-certified butter and allergen-free cream cheese as required.
Substitute heavy cream with coconut cream for a vegan option.
If unavailable, the Biscoff crust can be replaced with sweetened condensed milk gelatin layer.
Let cups sit at room temperature for 10-15 minutes before serving for optimal texture.
Store in the freezer for up to 1 month; thaw before serving.
- Prep Time: 30
- Category: Baking
- Method: No Bake
- Cuisine: Dessert
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 30g
- Sodium: 100mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg