Description
Indulgent dessert cups featuring layers of creamy filling and crunchy Biscoff cookie crumb crust.
Ingredients
- 2 cups Biscoff cookie crumbs
- ¼ cup unsalted butter (melted)
- 8 ounces cream cheese (room temperature)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup Biscoff spread (cookie butter)
- 1 ½ cups heavy cream
- 2 tbsp Biscoff spread (cookie butter), slightly melted
- ¼ cup Biscoff cookie crumbs for topping
Instructions
- Combine the Biscoff cookie crumbs with melted unsalted butter, stirring until evenly coated.
- Portion the cookie mixture into the bottom of 28 2-ounce plastic cups and press it down gently using a small spoon to create an even crust.
- Use an electric hand mixer to cream together the cream cheese, granulated sugar, and vanilla extract until smooth.
- Add the Biscoff spread and mix until fully incorporated.
- Whip the heavy cream on medium-high speed until stiff peaks form, and then gently fold it into the cream cheese mixture.
- Transfer the mixture into a piping bag and pipe it into the cups, filling them about ¾ full.
- Heat 2 tablespoons of Biscoff spread in the microwave for about 10 seconds until slightly melted, and drizzle it over the tops of the filled cups.
- Finish by sprinkling ¼ cup of Biscoff cookie crumbs on top.
Notes
Refrigerate the cups for at least 2 hours before serving to let the filling set.
