Biscoff Cheesecake Parfaits
No-bake Biscoff cheesecake cups are creamy, caramel-spiced, and made with an easy cookie crumb base plus a fluffy cheesecake filling. Chill until set, then top with extra crumbs or a drizzle of cookie butter. One of the easiest no bake desserts and a perfect finger food desserts option for parties.
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.
Notes
* The number of parfaits you get in the end depends on the size of the cups you use for serving. I got 4 large parfaits with this recipe, but they were quite large. If you were to use something around the size of a shot glass, you could probably get around 18-20 servings.
**If you want to use homemade whipped cream for this recipe, I would recommend beating about 3/4 cups heavy whipping cream with 1/4 cup powdered sugar and 1/2 teaspoon of vanilla until stiff peaks form