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

No Bake Biscoff Cheesecake 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 Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Servings: 18 6 oz. jars
Author: Carlee

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.

Nutrition

Serving: 1serving | Calories: 452kcal | Carbohydrates: 29g | Protein: 6g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 231mg | Potassium: 70mg | Sugar: 17g | Vitamin A: 916IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 0.1mg
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