If you love the taste of Biscoff cookies, these little cheesecake cups are going to make your day. They bring together that warm, spiced cookie flavor in a smooth and creamy dessert.

Each cup starts with a crunchy cookie base and gets topped with a soft, fluffy filling. It’s the kind of treat that looks fancy but is really simple to put together.

The best part is that this recipe is completely dairy free. Finding good desserts without dairy can be tricky, so I love having easy options like this one ready to go.

You don’t need any special skills or fancy tools to make these. Just mix, whip, layer, and let them chill in the fridge.

They’re perfect for when you want something sweet without a lot of fuss. Let me show you how easy these dairy free Biscoff cheesecake cups really are.

Why This Recipe Is a Keeper

Triple Biscoff Goodness – You get that warm, spiced Biscoff flavor in the crust, the filling, and the topping for a treat that tastes rich all the way through.

Light and Creamy Texture – The whipped cream folded into the filling makes each bite feel airy, smooth, and melt-in-your-mouth soft.

No Baking Needed – You skip the oven completely, so these cups are simple to make even on a warm day when you don’t want extra heat.

Fully Dairy Free – Every part uses dairy-free swaps, so you can enjoy a classic cheesecake taste without any milk or cream.

Here’s What You’ll Need

For The Cookie Crust

18 Dairy-Free Biscoff Cookies
3 tbsp Melted Vegan Butter

For The Cheesecake Filling

12 oz Dairy-Free Cream Cheese
1/2 cup Dairy-Free Biscoff Cookie Butter
1/2 cup Powdered Sugar
1 tsp Vanilla Extract
1 tsp Lemon Juice
1 cup Cold Dairy-Free Whipping Cream

For The Topping

1/3 cup Dairy-Free Biscoff Cookie Butter
6 Dairy-Free Biscoff Cookies

How to Make It

Step 1

Crush the 18 Biscoff cookies into fine crumbs and combine them with the melted vegan butter. Divide the mixture among 6 dessert cups and press it down gently.

Step 2

Beat the dairy-free cream cheese, 1/2 cup cookie butter, powdered sugar, vanilla, and lemon juice until completely smooth.

Step 3

In a separate chilled bowl, whip the dairy-free whipping cream until it holds firm peaks.

Step 4

Fold the whipped cream into the cookie butter filling in two additions, keeping the mixture light and airy. Spoon or pipe the filling over the cookie crusts.

Step 5

Warm the remaining cookie butter just until pourable and spoon it over each cheesecake cup. Finish with the remaining crushed cookies, then refrigerate for at least 4 hours before serving.

Recipe Tips

Whip the Cream Until It’s Really Firm

Make sure your dairy-free whipping cream reaches firm peaks before you fold it in. This means when you lift the beaters out, the cream stands up straight and doesn’t flop over.

If you stop too early while it’s still soft and runny, your filling won’t hold its shape and it will turn out loose instead of thick and creamy.

From my experience, dairy-free cream takes a little longer to whip than regular cream, so be patient and keep going until it’s nice and stiff.

Chill Your Bowl and Cream First

Pop your mixing bowl and beaters in the fridge or freezer for about 15 minutes before you whip the cream. Cold tools help the cream whip up faster and hold firmer peaks.

The whipping cream itself needs to be cold straight from the fridge too. If it’s warm or even room temperature, it just won’t whip properly no matter how long you beat it.

Beat the Cream Cheese Mixture Until Fully Smooth

Before you add anything else, beat the dairy-free cream cheese and cookie butter together until there are no lumps at all. Any lumps you leave now will still be there in the final cups.

My favorite trick here is to scrape down the sides of the bowl a couple of times while you beat. This makes sure every bit gets mixed in evenly and you get that silky texture.