These Biscoff No-Bake Cheesecake cups are absolutely delicious and one of my most highly requested recipes! And I can see why, cookie butter anything is going to be good! Mix that with cheesecake and it’s the perfect match. Starting with a layer of biscoff crust topped with a creamy cheesecake filling which gets topped with more cookie crumbles and then some cool whip. Topped with cookie butter drizzle and a cookie for the perfect mini desert.
I do not add any sugar to this recipe because I feel it’s sweet enough from the cookies and cookie butter. If you want it to be sweeter add in a tablespoon of sugar when making your whipped cream.
(Makes 10-12 cups)
1/2 can sweetened condensed milk
1 cup heavy whipping cream
1 tsp vanilla
2 pack of biscoff cookies
1 stick of butter melted
1 pack of cream cheese
2 tbsp biscoff cookie butter
1/4 cup sour cream
1 pack of cool whip
Pinch of salt
Blend/crush a pack and a half of the biscoff cookies until they're fine crumbs.
To the cookie crumbs add one stick of melted butter and mix until it feels like wet sand.
To a bowl add one cup of heavy whipping cream and 1 tsp of vanilla. Whip using an electric mixture until you reach stiff peaks (the cream is thick enough to stand up straight on the whisk)
In another bowl whip together the cream cheese, 2 tablespoons of cookie butter, 1/2 can of condensed milk, and 1/4 cup of sour cream.
Combine the whipped cream and the cream cheese mixture and a pinch of salt and whip until combined.
To assemble, layer cookie crumbs and pat down to create a crust. Top with cheesecake mixture, more cookie crumbs, and a layer of cool whip.
For presentation drizzle with melted cookie butter and put half a cookie on top.
Refrigerate for 6 hours up to 24 hours to set.