Biscoff Cheesecake Cups Delight (Printable Version)
Chilled cups layered with buttery Biscoff crust, smooth cheesecake, and luscious cookie butter topping.
# Everything You’ll Need:
→ Crust
01 -
30 Lotus Biscoff biscuits
02 -
2 tablespoons unsalted butter, melted
→ Filling
03 -
16 ounces (2 cups) heavy cream
04 -
8 ounces cream cheese, room temperature
05 -
½ cup powdered sugar
06 -
½ cup Biscoff (cookie butter) spread
07 -
1 teaspoon vanilla extract
→ Topping and Garnish
08 -
Additional Biscoff spread for layering
09 -
Halved Biscoff cookies
10 -
Reserved Biscoff cookie crumbs
# Steps to Cook:
01 -
Pulse Biscoff biscuits into fine crumbs using a food processor or crush with a rolling pin. Combine crumbs with melted butter, reserving a few tablespoons of the mixture for garnish.
02 -
Press 2 to 3 tablespoons of the crust mixture firmly into the bottom of each serving cup or glass. Set aside.
03 -
Whip heavy cream in a chilled bowl until stiff peaks form.
04 -
In a separate bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully combined.
05 -
Transfer the cheesecake filling to a piping bag and dispense evenly into each prepared cup over the crust base.
06 -
Melt approximately ½ cup of Biscoff spread in the microwave until pourable. Drizzle this layer atop the cheesecake filling in each cup.
07 -
Top each cup with halved Biscoff cookies and sprinkle reserved cookie crumbs on top. Refrigerate for at least 4 hours or overnight until set. Serve chilled.
# Extra Suggestions:
01 -
For best results, chill dough and utensils for improved whipping and texture.