Individual cheesecake jars with Biscoff cookies and Biscoff spread — a quick no-bake dessert with a silky filling, caramel-spiced flavor, and a crisp base. Perfect for tea time, a picnic, or a quiet evening, and it comes together in just minutes — then the refrigerator does the rest.
Ingredients
- Base:
- Biscoff cookies — 12 cookies
- Unsalted butter, melted — 2 tbsp
- Filling:
- Cream cheese — 1 cup (about 225g)
- Biscoff spread — 3 tbsp
- Milk — 3 tbsp
- Vanilla extract — 1/2 tsp
- Topping:
- Biscoff spread, lightly warmed — 3 tbsp
- Biscoff cookies — 3 cookies (for garnish)
Step-by-Step Recipe
- Crush 12 Biscoff cookies into fine crumbs, mix with the melted butter until the texture looks evenly moistened, then divide among 3 small jars and press down lightly.
- In a bowl, beat the cream cheese, milk, vanilla, and 3 tbsp Biscoff spread until smooth and airy.
- Transfer the cream to a piping bag, or spoon it into the jars over the base.
- Warm 3 tbsp Biscoff spread until pourable, then gently spread it over the filling. If you like, finish with a little cookie crumb and a whole cookie in each jar for garnish.
- Cover and chill for at least 2 hours so the filling can set.
Serving and Storage
Serve well chilled. Store in the refrigerator for up to 3 days with the lids on tightly. For a softer texture, let the jars sit at room temperature for 5–10 minutes before serving.
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Tips and Variations
- No Biscoff spread? Use peanut butter or another caramel-style spread with warm spice notes; the flavor will shift, but still feel well balanced.
- To help the crumb hold together, press it firmly with the back of a spoon and use very cold jars.
- No piping bag? Spoon the filling in, then smooth the top with a silicone spatula.
- Make ahead: assemble the dessert the day before, then add the topping just before serving so it stays glossy.
- Finish: add a pinch of flaky sea salt over the topping to highlight the caramel notes.
Nutrition
| Serving | 1 of 3 |
|---|---|
| Calories | ≈ 570 kcal |
| Protein | ≈ 6 g |
| Fat | ≈ 41 g |
| Carbohydrates | ≈ 44 g |
| Sugars | ≈ 28 g |
| Fiber | ≈ 1 g |
| Sodium | ≈ 220 mg |
FAQ
Can I replace cream cheese with farmer cheese or mascarpone?
Yes. Farmer cheese will make the cream slightly firmer and tangier, while mascarpone will make it richer and more luscious. If needed, adjust the texture with 1–2 tsp milk.
What can I use instead of Biscoff cookies for the base?
Gingersnaps, caramel cookies, or oat cookies all work well. Add the butter gradually so the crumbs stay moist and hold their shape.
How do I warm Biscoff spread for the topping?
Warm the spread for 10–15 seconds in the microwave or over a double boiler, stirring constantly, until it becomes pourable without overheating.