Biscoff Cheesecake Cups (Printable Version)
Smooth Biscoff filling layered on a crushed cookie base, finished with warm melted spread and crunchy cookie bits on top.
# What You'll Need:
01 -
30 spekuloos biscuits.
02 -
2 tablespoons melted unsalted butter.
03 -
2 cups (16 oz) of heavy whipping cream.
04 -
8 oz softened cream cheese.
05 -
Half a cup of powdered sugar.
06 -
Half a cup of cookie butter and another 1/2 cup for the drizzle.
07 -
A teaspoon of vanilla extract.
08 -
8 biscoff biscuits broken in halves to decorate.
# Steps to Follow:
01 -
Turn cookies into crumbs and combine with butter. Save a bit for sprinkling later. Press firmly into individual cups.
02 -
Whisk the heavy cream until it thickens and holds its shape.
03 -
Blend the softened cream cheese, cookie butter, sugar, and vanilla together. Gently fold in the whipped cream until mixed well.
04 -
Fill each cup with the cream mixture using a piping bag. Warm up the extra cookie butter and drizzle over the top. Sprinkle leftover crumbs and finish with cookie halves.
05 -
Pop them into the fridge for at least 4 hours to firm up nicely.
# Additional Notes:
01 -
Yields 8 regular servings or 24 in smaller portions.
02 -
You can let it chill overnight to save time.