Last updated on January 21st, 2026 at 10:29 pm
These no-bake Biscoff cheesecake cups are the kind of dessert that looks fancy but takes hardly any effort. You get a buttery cookie crumb base, a creamy cheesecake layer, and that warm, caramel-spice flavor Biscoff is famous for, all stacked into cute little cups. They’re perfect when you need no bake desserts that can chill in the fridge while you do literally anything else. And because they’re portioned into individual servings, they’re a great favorite finger food desserts for parties, potlucks, or any time you want something grab-and-go that still feels special.
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Ingredients for Biscoff Cheesecake Parfaits
Here’s what you’ll need to make these holiday treats:
- 1 cup crushed Biscoff cookies (approximately)
- 4 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups whipped topping (like Cool Whip) or homemade whipped cream
- Optional: caramel or chocolate drizzle for layering
- Extra cookie crumbs or whole Biscoff cookies for garnish
How to Make Biscoff Cheesecake Parfaits
Step 1: Crush the cookies
Place the Biscoff cookies in a zip-top bag and crush with a rolling pin, or pulse them in a food processor. Mix with melted butter.
Step 2: Make the cheesecake filling
In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, then mix until creamy. Gently fold in the whipped topping until the filling is light and fluffy. Put the filling in a piping bag with no tip (or a plain round tip)
Step 3: Layer the parfaits
In small glasses, jars, or dessert cups, start with a spoonful of cookie crumbs. Add a layer of cheesecake filling, then drizzle with caramel or chocolate if desired. Repeat layers until the cups are filled.
Step 4: Chill and garnish
Refrigerate for at least 1–2 hours before serving so the flavors meld together. Top with whipped cream and extra crumbs or a whole Biscoff cookie for a festive finish.
Pro Tips for Perfect Parfaits
- Use clear cups or jars. This shows off the pretty layers and makes the parfaits look extra special for holiday parties.
- Pipe the filling. A piping bag or zip-top bag with the corner snipped off makes it easier to add neat layers without smudges.
- The size of your cups determines how many servings you get. I used medium-large parfait cups and got about 4.5 full cups. If you were to use something more like shot glass size, you could probably get about 18-20.
- Make ahead friendly. Assemble the parfaits up to 24 hours in advance. Garnish with whipped cream and extra cookie crumbs just before serving so they stay crunchy.
- Top with homemade whipped cream. For best results, beat 1 (ish) cups of heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon of vanilla. I like to put my homemade whipped cream in a piping bag fitted with a Wilton 1M tip for pretty swirls. You can use the whipped cream that comes in a can, too, but put it on right before serving because it tends to deflate quickly.
FAQs
Can I make these without Biscoff cookies?
Yes! Ginger snaps, graham crackers, or even Oreos would work. The Biscoff cookies add a warm spiced flavor that feels especially festive, which is why I love them for Christmas no bake desserts.
What kind of cups work best for parfaits?
Any small glass or jar works well. You can use mason jars, stemless wine glasses, or even clear plastic cups for an easy party option. You can find cute parfait cups at the dollar tree, even.
How long will these parfaits last?
Stored in the fridge, they’ll keep well for up to 3 days. For the best presentation, add the garnish right before serving.
Can I freeze them?
I don’t recommend freezing parfaits because the cheesecake filling can lose its smooth texture after thawing. They’re best enjoyed fresh or refrigerated.
Can I double the recipe for a party?
Definitely. This recipe makes about 4–6 medium-large parfaits, depending on the size of your cups. It’s easy to scale up if you’re making holiday treats for a larger crowd. Also, if you serve in smaller containers, about the size of shot glasses, you could easily get 18-20 cups out of one batch.
If you love creamy, cookie-butter treats, these Biscoff cheesecake cups are going to be a repeat recipe. They’re easy to prep ahead, they set up beautifully in the fridge, and they’re always a hit when you need no bake desserts that feel a little extra. Serve them straight from the fridge with whipped cream on top, and you’ve got one of the easiest finger food desserts to bring to a gathering or keep tucked away for a sweet treat at home.
Biscoff Cheesecake Parfaits
Ingredients
- 1 cup crushed Biscoff cookies
- 4 Tbsp melted butter
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 1 1/2 cups whipped topping like Cool Whip or homemade whipped cream**
Instructions
- Place the Biscoff cookies in a zip-top bag and crush with a rolling pin, or pulse them in a food processor.
- Mix with melted butter.
- In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, then mix until creamy.
- Gently fold in the whipped topping until the filling is light and fluffy. Put the filling in a piping bag with no tip (or a plain round tip)
- In small glasses, jars, or dessert cups, start with a spoonful of cookie crumbs. Add a layer of cheesecake filling, then drizzle with caramel or chocolate if desired. Repeat layers until the cups are filled.
- Refrigerate for at least 1–2 hours before serving so the flavors meld together. Top with whipped cream and extra crumbs or a whole Biscoff cookie for a festive finish.
