I love making this Biscoff Banana Pudding Cheesecake Cup when I want an easy, no-bake dessert that still feels rich and indulgent. The layers of crunchy Biscoff crumbs, creamy cheesecake filling, and smooth banana pudding come together in the perfect individual-sized treat. It’s simple, comforting, and always a hit when I serve it.
Why You’ll Love This Recipe
I like this recipe because it’s quick to assemble and doesn’t require an oven. I can make it ahead of time, which makes it perfect for gatherings or busy days. The combination of banana pudding and Biscoff cookies gives a unique flavor that feels both nostalgic and special. I also enjoy serving it in cups since it looks pretty and keeps portions easy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I start by mixing the Biscoff cookie crumbs with the melted butter until the texture feels like wet sand. I spoon this mixture into the bottom of my serving cups and gently press it down to form the crust.
In a bowl, I beat the softened cream cheese until smooth, then I add the sweetened condensed milk and vanilla extract. I mix everything until creamy and well combined.
In a separate bowl, I whisk the banana pudding mix with the cold milk until it thickens. I then fold the pudding into the cream cheese mixture, followed by the whipped topping, mixing gently until smooth.
To assemble, I layer the cheesecake mixture over the Biscoff crust, add a few banana slices, and repeat the layers if the cup allows. I finish by sprinkling extra Biscoff crumbs on top.
I refrigerate the cups for at least 2 hours before serving so everything sets nicely.
Servings And Timing
I usually get about 6 individual dessert cups from this recipe.
Prep time: 20 minutes
Chilling time: 2 hours
Total time: about 2 hours 20 minutes
Storage/Reheating
I store these cheesecake cups covered in the refrigerator for up to 3 days. I don’t recommend freezing them because the texture of the pudding and cream cheese can change. Since this is a no-bake dessert, I never reheat it and always serve it chilled.
FAQs
Can I make this dessert ahead of time?
I often make it a day in advance and keep it refrigerated, which actually helps the flavors blend even better.
Can I use homemade whipped cream instead of whipped topping?
I like using homemade whipped cream when I have time, and it works perfectly as long as it’s softly whipped.
What can I use instead of Biscoff cookies?
I sometimes use graham crackers or vanilla wafers if I don’t have Biscoff cookies, and the dessert still tastes great.
Do I need ripe bananas?
I prefer bananas that are just ripe, not overly soft, so they hold their shape in the layers.
Can I make this in one large dish instead of cups?
I’ve made it in a small baking dish before, and it works well. I just scoop portions when serving.
Conclusion
This Biscoff Banana Pudding Cheesecake Cup is one of my favorite no-bake desserts because it’s creamy, flavorful, and easy to prepare. I enjoy how the layers look and taste, and it’s a recipe I come back to whenever I want something sweet without too much effort.
A no-bake layered dessert featuring a Biscoff cookie crust, creamy cheesecake banana filling, and whipped topping. Served in individual cups, it’s easy, elegant, and packed with flavor.
