No-Bake Biscoff Cheesecake Cups

Serves 4 · 20 min prep

Ingredients

• 20 cookies (about 1 1/2 cups crumbs) Biscoff cookies (Lotus), crushed
• 3 tbsp unsalted butter, melted
• 12 oz full-fat cream cheese, softened
• 3/4 cup Biscoff cookie butter (spread), divided
• 1/3 cup powdered sugar
• 1 tsp pure vanilla extract
• 3/4 cup heavy whipping cream, cold
• 2 tbsp extra Biscoff crumbs and cookie pieces for topping

Instructions

1. 1Crush Biscoff cookies in a zip-top bag with a rolling pin or in a food processor until fine crumbs form. Reserve crumbs for garnish.
2. 2Stir the remaining crumbs with the melted butter until the mixture resembles wet sand. Divide among four 8-oz jars or glasses and press firmly into an even base layer with the back of a spoon. Chill while you make the filling.
3. 3In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth and fluffy, about 1 minute. Add Biscoff spread, powdered sugar, and vanilla; beat again until silky with no lumps.
4. 4In a separate chilled bowl, whip the cold heavy cream to stiff peaks, 2–3 minutes. Gently fold the whipped cream into the Biscoff-cream cheese mixture in two additions until no white streaks remain and the mousse is light.
5. 5Spoon or pipe the cheesecake filling evenly over the four crusts, smoothing the tops. Warm the remaining Biscoff spread in the microwave 15–20 seconds until pourable.
6. 6Drizzle or swirl the warm Biscoff over each cup. Sprinkle with reserved crumbs and a few broken cookie pieces.
7. 7Cover and refrigerate at least 2 hours (or up to overnight) so the filling sets to a sliceable-yet-creamy texture.
8. 8Serve cold straight from the fridge; the cookie butter swirl should still look glossy and the crust should stay crunchy against the airy filling.