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Decadent Biscoff Layered Cheesecake Cups

These layered cheesecake cups combine creamy cheesecake with Biscoff cookies for a delightful dessert that is both rich and easy to prepare.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package Biscoff cookies (or speculoos biscuits) These aromatic cookies bring a delightful crunch and a hint of caramel and spice.
  • 2 tablespoons butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened Creamy and rich, the cream cheese serves as the base for our luscious filling.
  • 1 cup heavy cream This adds a velvety texture, making the cheesecake luxuriously smooth and rich.
  • 1/2 cup powdered sugar Sweetness is essential, and the powdered sugar blends seamlessly into the mixture.
  • 1 teaspoon vanilla extract Infusing the cheesecake with a warming depth of flavor.
  • 1/2 cup Biscoff spread (cookie butter) This rich and creamy spread enhances the Biscoff flavor profile.
  • 1/4 cup brown sugar Adding depth and slight caramel notes to balance the sweetness.
  • 1/4 cup milk Helps to combine the ingredients smoothly.
  • a pinch salt Enhances the sweetness and flavor of the cheesecake.
For garnish
  • Extra cookies Biscoff cookies A crispy topping that adds texture and visual appeal.

Method
 

Preparation
  1. Start by placing the Biscoff cookies in a food processor and pulsing until you achieve fine crumbs.
  2. In a small bowl, combine the crushed cookies with butter. This mixture creates a delightful crust.
  3. Using a spoon or your fingers, take a small amount of the cookie crumb mixture and press it gently into the bottom of each cup to form a solid crust.
  4. In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy.
  5. Gradually add the powdered sugar, vanilla extract, and a pinch of salt to the cream cheese, beating until fully combined.
  6. In a separate bowl, whip the heavy cream until stiff peaks form.
  7. Carefully fold the whipped cream into the cream cheese mixture until well combined.
  8. Add the Biscoff spread and brown sugar to the mixture, stirring until smooth.
  9. Spoon the cheesecake filling generously over the crust in each cup.
  10. Cover the cups with plastic wrap and refrigerate for at least 2-3 hours, or overnight if possible.
  11. Just before serving, crush extra Biscoff cookies and sprinkle them over the tops of each cup.

Notes

Ensure your cream cheese is well-softened to avoid lumps. For enhanced flavors, chilling overnight is recommended. Feel free to experiment with different toppings!