These No-Bake Biscoff Cheesecake Jars are incredibly quick and easy, with no baking required. The thick and creamy filling is a wonderful partner to the irresistible buttery cookie butter base and the individual jars make for easy serving at any gathering.
Can’t get enough Biscoff? Don’t miss our Biscoff Rice Krispie Treats!
Easy Biscoff Cheesecake Jars
I’ve decided Biscoff is my kryptonite, bringing me to my knees every time…but in a great way. These Biscoff cheesecake jars are made with a buttery Biscoff crust, Biscoff spread, and a cream cheese filling, for a no bake cheesecake that’s rich, creamy, sweet, and just incredible.
Bonus, they take just 20 minutes to prepare and since they’re being served in the jars, they don’t require any setting time. But they are also super easy to make ahead and will firm up on refrigeration. So basically you can make them whenever is convenient for you, whether that’s an hour in advance or two days in advance.
Not to mention that these cheesecake jars are lovely on a buffet table and make a great portable dessert!
Why You’ll Love This No Bake Cheesecake Recipe
Here are a few reasons to get excited about this Biscoff cheesecake recipe.
- No chill time required. Unlike most cheesecake recipes, these cheesecake jars do not require hours of time to set, as they’re prepared in individual servings.
- Great for making ahead. That said, these can also be made in advance, as they’ll stay fresh for up to 3 days in the fridge.
- Lots of Biscoff flavor. There’s Biscoff everywhere in this recipe, from the cookie crust to the cookie butter filling, so basically amazing.
Ingredients Needed
Between the cookie base, filling, and topping, you’ll need just 7 ingredients to make no bake Biscoff cheesecake in jars.
(Scroll below to the printable recipe card for details and measurements.)
- Biscoff cookies – The cookies are used for the base of the cheesecake, as well as the topping.
- Biscoff cookie butter spread – You’ll need this for the filling as well as the topping.
- Butter – Melted to form the crust with the cookies.
- Cream cheese – Full fat will provide the best texture but since these are prepared in individual jars, reduced fat will work as well.
- Powdered sugar – Sweetens the cheesecake.
- Vanilla extract – For additional flavor.
- Heavy cream – Gives shape to the cheesecake filling and topping.
What is Biscoff?
How to Make Biscoff Cheesecake Jars
These no bake cheesecake jars make a quick and easy dessert, as they require no chill time like traditional cheesecakes.
(Scroll below to the printable recipe card for details and measurements.)
- Make the Biscoff crust. Blitz the Biscoff cookies into crumbs, then add the butter and blitz again. Add two heaping tablespoons to each jar, packing them down into an even layer.
- Make the cheesecake filling. Beat the cream cheese, powdered sugar, and vanilla until combined. In a separate bowl, beat the heavy cream into stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
- Assemble the cheesecake jars. Add two teaspoons of Biscoff spread to each jar. Transfer the cheesecake mixture to a piping bag and pipe it on top of the Biscoff spread.
- Add the toppings. Beat the remaining heavy cream into soft peaks then pipe a cream swirl on each cheesecake jar. Drizzle with warmed Biscoff, a sprinkle of Biscoff crumbs, and a cookie. Enjoy!
Recipe Tips & Variations
Here are a few tips for making these cheesecake jars, as well as some ingredient variations and substitutions.
- You can use low fat cream cheese. We recommend you use full fat blocks of cream cheese for the best flavor. However, as mentioned the cheesecake is contained in the jar and doesn’t need to be set. For this type of no-bake cheesecake you can substitute with low fat cream cheese without any issues.
- Use Cool Whip instead. The heavy cream in this recipe can be replaced with thawed Cool Whip topping, if preferred. You will need 2, 8 ounce tubs for the cheesecake filling and 1, 8 ounce tub for the topping.
- Warm the Biscoff spread before assembling. We recommend warming the Biscoff spread for a few seconds in the microwave as this will make it easier to add to the jars and drizzle over the whipped cream dessert.
- Try it with other flavors. Once you know the base recipe it’s easy to switch up the flavors. Biscoff cookies can be replaced with Oreo cookies, Nilla Wafer cookies, or shortbread cookies.
Serving Suggestions
These Biscoff cheesecake jars are great for any occasion but we love serving them for gatherings where there’s a buffet of desserts, as they’re the perfect size for individual servings and easy to grab and go.
Note that while these can be made in advance, you do want to keep them refrigerated until serving, since they contain quite a bit of dairy. They’ll be fine at room temperature for a short period of time but if serving on a buffet, be sure to keep them out of the sun.
Proper Storage
These no bake cheesecake jars will keep really well for 3 days in the fridge sealed with their lids, which makes them ideal for preparing in advance. We do recommend waiting until just before serving to add the topping, as the whipped cream topping can lose its shape in the fridge.
More Dessert Jars:
- Strawberry Shortcake Parfaits
- Key Lime Cheesecake Parfaits
- Cookies and Cream Cheesecake Parfaits
- White Chocolate Raspberry Parfaits
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Biscoff Cheesecake Jars
Ingredients
FOR THE COOKIE BASE
- 16 Biscoff cookies
- 1/4 cup butter , melted
FOR THE FILLING
- 16 ounces full fat cream cheese , softened to room temperature (2, 8 ounce blocks)
- 3/4 cup powdered sugar
- 1 & 1/2 teaspoons vanilla extract
- 2 cups heavy cream
- 1/2 cup Biscoff cookie butter spread , warmed just slightly
FOR TOPPING
- 1 cup heavy cream
- 6 teaspoons Biscoff spread , warmed just slightly
- 7 Biscoff cookies , 1 of them crushed
Instructions
- To make the cookie base: Blitz the Biscoff cookies in a food processor until crumbs (or add them to a ziploc bag and bash them up with a rolling pin). Add the melted butter and blitz again until combined.
- Add two heaping tablespoons of Biscoff crumbs to each jar. Pack down so that the crumbs are in an even layer. Set aside.
- To make the cheesecake filling: Put the cream cheese, powdered sugar and vanilla extract into a large mixing bowl. Beat briefly until the cream cheese and powdered sugar are combined and smooth. Set aside.
- In a separate bowl, add the heavy cream and whisk until stiff peaks. (No need to wash the bowl or whisk as you will need it again.) Add the whipped cream to the cream cheese mixture and fold together gently using a spatula.
- Add two teaspoons of warmed Biscoff spread to each jar over the cookie crumb layer.
- Transfer the cheesecake mixture to a piping bag. Snip the end off with scissors then pipe the cheesecake mixture into the jars on top of the cookie base and Biscoff spread.
- For topping: Add the cup of heavy cream to the mixing bowl and beat until stiff peaks. Transfer to a piping bag fitted with a star tip. Pipe a cream swirl on top of each cheesecake jar. Drizzle over the warmed Biscoff spread, sprinkle over the Biscoff crumbs and add a cookie to each jar. Serve and enjoy!
