Description
Delicious and versatile Biscoff dessert cups combining creamy layers with a spiced cookie crust, perfect for gatherings or quiet evenings.
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 Biscoff cookie crumbs with melted unsalted butter in a small bowl, stirring until evenly coated.
- Portion the cookie mixture into the bottom of 28 2-ounce plastic cups and press it down gently to create an even crust.
- Use an electric hand mixer to cream together the cream cheese, granulated sugar, and vanilla extract in a large mixing bowl until smooth.
- Add Biscoff spread and mix until fully incorporated.
- Whip heavy cream in a separate bowl on medium-high speed until stiff peaks form, 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.
- Refrigerate for at least 120 minutes before serving.
Notes
Consider adding a pinch of salt to enhance flavors and balance sweetness; serve with fresh fruit for added color.