Description
Delightful cheesecake cups layered with creamy Biscoff flavors and a crunchy cookie crust, perfect for any occasion.
Ingredients
Scale
- 1 package Biscoff cookies (or speculoos biscuits)
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread (cookie butter)
- 1/4 cup brown sugar
- 1/4 cup milk
- A pinch of salt
- Extra Biscoff cookies for garnish
Instructions
- Start by crushing the Biscoff cookies into fine crumbs.
- In a small bowl, combine the crushed cookie crumbs with 2 tablespoons of melted butter.
- Mix until the crumbs are evenly coated.
- Spoon a layer of the cookie crumb mixture into the bottom of each individual cup or dessert jar.
- Press down lightly to form a crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and a pinch of salt.
- Beat until combined and the mixture is well incorporated.
- In another bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture until smooth and well blended.
- Add the Biscoff spread and brown sugar to the bowl, mixing until everything is fully combined.
- Layer this cheesecake filling on top of the Biscoff cookie crust in each cup.
- Use a spoon to gently smooth the top layer.
- Refrigerate the cheesecake cups for at least 120-180 minutes or overnight.
- Before serving, garnish the top of each cup with crushed Biscoff cookies.
Notes
Let the cheesecake cups chill overnight for better flavor and texture. Experiment with different toppings or cookie butters for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Dessert
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg