Biscoff Nutella Cups

by Alexandra D in

If you’re a fan of rich chocolate desserts, these Biscoff Nutella Cups are guaranteed to become your new favorite treat. Combining the caramelized crunch of Lotus Biscoff biscuits with creamy Nutella and silky melted chocolate, these no-bake dessert cups are indulgent, easy to make, and impossible to resist.

Perfect for parties, holiday gatherings, birthdays, or an after-dinner dessert, these bite-sized cups come together with simple ingredients and require no oven. Every bite delivers a delicious combination of crunchy biscuit, smooth chocolate, and the unmistakable flavor of Biscoff.

Whether you’re making them for guests or simply treating yourself, these homemade dessert cups are sure to disappear quickly.

Why You’ll Love This Recipe

  • No baking required
  • Rich chocolate and hazelnut flavor
  • Creamy Nutella filling
  • Crunchy Biscoff biscuit base
  • Quick and easy to make
  • Perfect make-ahead dessert
  • Great for parties and gifting
  • Beginner-friendly recipe

Ingredients

For the Biscoff Base

  • 200g Lotus Biscoff biscuits, crushed
  • 75g unsalted butter, melted

For the Filling

  • 200g Nutella
  • 100g cream cheese, softened
  • 100ml heavy whipping cream
  • 1 teaspoon vanilla extract

For the Topping

  • 150g milk or dark chocolate, melted
  • Crushed Lotus Biscoff biscuits
  • Mini Biscoff biscuits
  • Chocolate shavings
  • Chopped hazelnuts (optional)

Step-by-Step Instructions

Step 1: Prepare the Base

Line a muffin tin with paper cupcake liners.

Mix the crushed Biscoff biscuits with the melted butter until the crumbs resemble wet sand.

Divide the mixture evenly between the liners and press firmly into the bottom of each cup.

Refrigerate for 15 minutes.

Step 2: Make the Nutella Filling

In a large bowl, beat the softened cream cheese until smooth.

Add the Nutella and vanilla extract, mixing until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the Nutella mixture until smooth and fluffy.

Step 3: Fill the Cups

Spoon or pipe the Nutella filling evenly over the chilled Biscoff bases.

Smooth the tops with the back of a spoon.

Step 4: Add the Chocolate Layer

Pour a thin layer of melted chocolate over each cup.

Gently tap the muffin tin on the counter to level the chocolate.

Step 5: Decorate

Sprinkle the tops with crushed Biscoff biscuits.

Garnish each cup with a mini Lotus Biscoff biscuit, chocolate shavings, or chopped hazelnuts.

Step 6: Chill

Refrigerate the cups for at least 2–3 hours, or until fully set.

Carefully remove the paper liners before serving.

Recipe Variations

White Chocolate Biscoff Cups

Replace the milk chocolate topping with melted white chocolate.

Crunchy Nutella Cups

Fold chopped roasted hazelnuts into the filling for extra crunch.

Salted Caramel Biscoff Cups

Add a thin layer of salted caramel between the biscuit base and Nutella filling.

Mini Cheesecake Cups

Increase the cream cheese slightly for a richer cheesecake-style filling.

Triple Chocolate Cups

Use a combination of dark, milk, and white chocolate for the topping.

Common Mistakes to Avoid

  • Press the biscuit base firmly so it doesn’t crumble.
  • Use room-temperature cream cheese for a smooth filling.
  • Don’t overwhip the cream before folding it into the Nutella.
  • Chill the dessert long enough before serving.
  • Allow the melted chocolate to cool slightly before pouring it over the filling.

Storage Instructions

Store the Biscoff Nutella Cups in an airtight container in the refrigerator for up to 5 days.

Freeze for up to 2 months.

Thaw overnight in the refrigerator before serving.

Serving Suggestions

These dessert cups pair perfectly with:

  • Fresh strawberries
  • Espresso
  • Coffee
  • Hot chocolate
  • Vanilla ice cream
  • Whipped cream
  • Caramel drizzle

They’re ideal for birthday parties, dessert tables, holiday celebrations, or homemade gift boxes.

Nutrition

Approximate nutrition per cup (12 servings).

  • Calories: 340
  • Carbohydrates: 30g
  • Protein: 4g
  • Fat: 23g
  • Saturated Fat: 11g
  • Sugar: 20g
  • Fiber: 2g

Nutrition values are estimates and may vary depending on the ingredients used.

Frequently Asked Questions

Can I make these ahead of time?

Yes. They’re an excellent make-ahead dessert and taste even better after chilling overnight.

Can I use another chocolate spread?

Absolutely. Any chocolate hazelnut spread can be substituted for Nutella, though the flavor may vary slightly.

Do I need a muffin tin?

A muffin tin helps the cups hold their shape, but small dessert cups or silicone molds also work well.

Can I freeze Biscoff Nutella Cups?

Yes. Freeze them in an airtight container for up to two months and thaw in the refrigerator before serving.

Can I make these without cream cheese?

Yes, but the filling will be softer and more mousse-like. Cream cheese provides structure and a slight tang that balances the sweetness.

Conclusion

These Biscoff Nutella Cups are the ultimate no-bake dessert for chocolate and cookie butter lovers. With a buttery Biscoff biscuit base, creamy Nutella filling, and a rich chocolate topping, they’re easy to make and guaranteed to impress.

Whether you’re preparing dessert for a celebration, sharing homemade treats with friends, or simply satisfying a sweet craving, these decadent dessert cups deliver the perfect combination of crunch, creaminess, and chocolate in every bite.

Biscoff Nutella Cups
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Biscoff Nutella Cups

Cuisine: bakingDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

1200

kcal

Ingredients

  • For the Biscoff Base
    200g Lotus Biscoff biscuits, crushed
    75g unsalted butter, melted

  • For the Filling
    200g Nutella
    100g cream cheese, softened
    100ml heavy whipping cream
    1 teaspoon vanilla extract

  • For the Topping
    150g milk or dark chocolate, melted
    Crushed Lotus Biscoff biscuits
    Mini Biscoff biscuits
    Chocolate shavings
    Chopped hazelnuts (optional)

Directions

  • Step 1: Prepare the Base
    Line a muffin tin with paper cupcake liners.
    Mix the crushed Biscoff biscuits with the melted butter until the crumbs resemble wet sand.
    Divide the mixture evenly between the liners and press firmly into the bottom of each cup.
    Refrigerate for 15 minutes.
  • Step 2: Make the Nutella Filling
    In a large bowl, beat the softened cream cheese until smooth.
    Add the Nutella and vanilla extract, mixing until fully combined.
    In a separate bowl, whip the heavy cream until stiff peaks form.
    Gently fold the whipped cream into the Nutella mixture until smooth and fluffy.
  • Step 3: Fill the Cups
    Spoon or pipe the Nutella filling evenly over the chilled Biscoff bases.
    Smooth the tops with the back of a spoon.
  • Step 4: Add the Chocolate Layer
    Pour a thin layer of melted chocolate over each cup.
    Gently tap the muffin tin on the counter to level the chocolate.
  • Step 5: Decorate
    Sprinkle the tops with crushed Biscoff biscuits.
    Garnish each cup with a mini Lotus Biscoff biscuit, chocolate shavings, or chopped hazelnuts.
  • Step 6: Chill
    Refrigerate the cups for at least 2–3 hours, or until fully set.
    Carefully remove the paper liners before serving.

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