Biscoff Cheesecake Jars

Biscoff Cheesecake Jars

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.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Keyword: biscoff cheesecake recipe, jar cheesecake, no bake cheesecake

Servings: servings

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!

Notes

What is Biscoff? Lotus Biscoff is a crunchy cookie that has a unique buttery, brown sugar, caramelized taste. It is also processed into a spread that has a similar texture as peanut butter. It's very common now, sold at most grocery stores located with the nut butters and jams.

You can use low fat cream cheese. We recommend you use full fat blocks of cream cheese for the best flavor. However, since the cheesecake is contained in the jar and doesn’t need to be set, 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.

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.

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