Individual No-Bake Chocolate-Cherry Cheesecakes with Biscoff Crust

Save Recipe
  • Level: Easy
  • Total: 4 hr 55 min (includes chilling time)
  • Active: 40 min
  • Yield: 8 servings
Share This Recipe


20 Biscoff cookies (such as Lotus)

2 tablespoons granulated sugar 

3 tablespoons butter, melted 

1 cup dark chocolate chips 

2 (8-ounce) packages cream cheese, softened 

1/2 teaspoon vanilla extract 

1/4 teaspoon kosher salt 

1 1/4 cups heavy cream 

1/2 cup powdered sugar 

Cherry Topping:

1 (12-ounce) package frozen dark, sweet pitted cherries

1/4 cup sugar 

1 tablespoon cornstarch 

1 tablespoon orange liqueur (such as Grand Marnier, or orange juice may be substituted) 

1/8 teaspoon kosher salt 

Whipped cream, for topping


  1. Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars).
  2. Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly.
  3. Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended.
  4. Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set.
  5. For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool.
  6. Top each serving with a layer of whipped cream and the Cherry Topping to serve.