no-bake biscoff layered cheesecake cup

Ingredients

For the Biscoff Cookie Crust:

• 1 cup Biscoff cookies, crushed
• 4 tablespoons unsalted butter, melted

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

For the Biscoff Layer:

• 1/2 cup Biscoff spread
• 1/4 cup heavy whipping cream (for folding)

Instructions

1. Prepare the Cookie Crust:
   • In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until the crumbs are well coated.
   • Divide the mixture evenly among serving cups (about 4-6 cups), pressing it down firmly to create a crust layer. Set aside.
2. Make the Cheesecake Filling:
   • In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until well combined.
3. Assemble the Layers:
   • Spoon a layer of the cheesecake filling over the cookie crust in each cup.
   • Add a layer of Biscoff spread on top of the cheesecake filling (you can slightly warm the Biscoff spread in the microwave to make it easier to spread).
   • Repeat the cheesecake filling layer, then top with more Biscoff spread if desired.
4. Chill:
   • Cover the cups with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set.
5. Serve:
   • Before serving, you can top the cups with whipped cream and crushed Biscoff cookies for extra flavor and decoration.