Biscoff Spice No-Bake Cheesecake Cups

I invented this recipe on a whim and it turned out even better than expected. These Biscoff spice no‑bake cheesecake cups are rich, creamy and perfectly spiced — ideal for holiday gatherings or any time you want an easy, impressive dessert. I made them in small individual portions which worked wonderfully for a party, but you can easily scale the recipe for larger servings.

Why you’ll love this recipe

These no‑bake cups combine a buttery cookie crust with a velvety, spiced cheesecake filling made using a simple stovetop custard. Using Biscoff cookies for the crust gives each bite a warm, caramel‑like cookie flavor that pairs beautifully with maple and baking spices. They require minimal hands‑on time and chill in the refrigerator, so you can prepare them ahead of time.

Recipe details

• Course: Desserts
• Prep time: 15 minutes
• Additional chilling time: 4 hours
• Total time: 4 hours 15 minutes
• Servings: 10 small cups

Ingredients

Crust

• 6 oz Biscoff cookies (about 21 cookies)
• 3 tablespoons butter, melted
• Note: You can substitute graham crackers or a gluten‑free cookie if desired.

Filling

• 2 1/2 cups whole milk
• 3 egg yolks
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground clove
• 2/3 cup pure maple syrup
• 16 oz (2 sticks) cream cheese, softened

Instructions

1. In a medium saucepan over medium heat, combine the cold whole milk, egg yolks and cornstarch. You may whisk the yolks and cornstarch together before adding the milk, but either order works as long as everything is well mixed.
2. Heat the mixture over medium‑high, whisking frequently to prevent lumps. Once it begins to warm, add the maple syrup and the spices: cinnamon, nutmeg, ginger and clove, plus the salt.
3. Continue cooking and whisking constantly until the mixture thickens and coats the back of a spoon. This stovetop custard is the base of the cheesecake filling and should be smooth and slightly thickened.
4. In a separate bowl, beat the softened cream cheese until smooth and lump‑free. Gradually add the warm milk and maple custard mixture to the cream cheese, mixing until fully combined and silky. If the custard is very hot, add it slowly to avoid overheating the cream cheese.
5. Prepare the crust by crushing the Biscoff cookies into fine crumbs. Mix the crumbs with the melted butter until the texture holds together when pressed. Divide the crumb mixture among your serving cups and press it evenly into the bottoms to form a firm base.
6. Pour or spoon the cream cheese filling over the chilled crust in each cup, smoothing the tops as needed. Cover the cups and refrigerate for at least 4 hours, or until set.
7. When ready to serve, remove the cups from the refrigerator and garnish with extra Biscoff cookie pieces and a light dusting of cinnamon. Serve chilled.

Variations and tips

• Non‑spiced version: Omit the cinnamon, nutmeg, clove and ginger and add 1 teaspoon vanilla extract to the custard instead.
• Crust alternatives: Graham crackers, digestive biscuits or a nut‑based crust work well if you prefer a different flavor or need a gluten‑free option.
• Serving suggestions: These are excellent as individual desserts at parties. You can also make one larger cheesecake in a springform pan using the same ingredients and method; chilling time remains the same.
• Storage: Keep refrigerated and consume within 3–4 days for best texture and flavor.

Final notes

These Biscoff spice no‑bake cheesecake cups are simple to make, hold up well for parties, and deliver a cozy spiced flavor balanced by maple syrup and creamy cheesecake. They’re a great make‑ahead dessert and can be dressed up with toasted nuts, whipped cream, or extra cookie crumbs right before serving. Enjoy!