These rich and creamy no bake Biscoff cheesecake jars are such a fun dessert. They only take 6 ingredients to make and have big cookie butter flavor.

Small glass jars filled with no bake cookie butter cheesecake mixture and a Biscoff cookie crust.

If you love the warm caramelly spiced flavors of Biscoff cookies and cookie butter, you are going to love these cheesecakes. They taste great and look amazing effortlessly.

I just love making cheesecake cups or cheesecake jars with no bake cheesecake recipes. They look amazing without much effort.

Once you have the jars, there is no reason to stop making them! I started out making them in 4 oz Ball jars and they were darling, but these 6 oz pudding jars really make them even more stunning without an ounce more work.

You know I love getting great results with as little work as possible. So, it is not a surprise that these are on my list of favorite desserts.

Ingredients including Biscoff cookies, cookie butter, cream cheese, sweetened condensed milk, butter, and heavy cream ready to be made into no bake cookie butter cheesecake cups.

A bunch of glass jars filled with cookie butter cheesecake with Biscoff cookie crusts, ready to eat.

They can easily be made a day or two ahead of time and stay amazing. Plus they don’t require the oven which is nice when you are hosting a big dinner or a holiday celebration.

The Biscoff cookies make a nice crust. Though, you could use graham crackers or gingersnaps if you wanted to.

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The filling is fluffy and filled with cookie butter flavor. The tang of the cream cheese comes through, but you get the nice spice from the cookie butter.

I added more bits of cookie in the filling for even more flavor. They also add a tiny bit of texture variation if you don’t process them fully into crumbs. This part is optional, but kind of fun.

Jars of no bake Biscoff cheesecake with a jar of cookie butter and some cookies in the background.

Looking down on jars of no bake cookie butter cheesecake showing smooth fluffy texture with little bits of cookie throughout.

I didn’t think they needed much garnish. However, you could drizzle them with some melted cookie butter or put a half of a cookie on top if you wanted to jazz them up a bit.

One of the advantages to the cheesecake jars is how easy they are to serve. Everyone just grabs a jar and a spoon.

There is no mess of cutting and serving. Plus, they travel well if you need to take a nice dessert somewhere else.

Alright, how about we get to the recipe? I think you are going to love it!

5 from 1 rating

No Bake Biscoff Cheesecake Jars

Author: Carlee

Servings: 6 oz. jars

These 6 ingredient cookie butter cheesecake cups are hard to beat. They are no bake, loaded with flavor, and have the best creamy and fluffy texture. Make a batch to see for yourself.

Prep: 20

Cook: 0

Total: 20

Equipment

Ingredients

Biscoff Cookie Crust

▢ 8.8 ounces Biscoff cookies
▢ 6 Tablespoons melted butter

Cookie Butter Cheesecake

▢ 24 ounces cream cheese softened
▢ 1 14 oz can sweetened condensed milk
▢ 1½ cups cookie butter
▢ 4.4 ounces Biscoff cookies 16 cookies
▢ 1½ cups heavy cream cold

Instructions

Crust

Process the 8.8 ounces Biscoff cookies into crumbs. You can use a blender, food processor, or a plastic bag and rolling pin to make them fine crumbs.
Add the 6 Tablespoons melted butter to the cookie crumbs and stir until it resembles wet sand.
Scoop about 1½ Tablespoons of the cookie crumb mixture into the bottom of each jar or cup. Press slightly to form a crust.

Cheesecake

Beat the 24 ounces cream cheese until creamy and lump free. Be sure to scrape the beater and the sides of the bowl a time or two along the way.
Mix in the 1 14 oz can sweetened condensed milk. I like to add it in a few additions, incorporating it after each. It helps to ensure no cream cheese chunks are hiding anywhere if you lighten the mixture slowly.
Add the 1½ cups cookie butter and mix until combined.
Crush the 4.4 ounces Biscoff cookies and stir in.
With the mixer running on medium-low, slowly drizzle in the 1½ cups heavy cream. Let it slowly incorporate into the cream cheese mixture. Once the cream is incorporated, turn the mixer to high and let it whip until the the cheesecake is fluffy.
Either spoon the mixture into the jars or use a piping bag to transfer into the jars.
The jars give you flexibility in that the filling doesn’t have to be set firm. So, you could technically serve them right away. However, they are best if you let them chill for at least an hour or two before serving, and they can be made up to a day or two in advance.

Notes

This recipe will make 18 6 ounce jars. If you are using 4 ounce jars, you will get closer to 24. If you don’t have small jars, clear plastic cups work well.