Decadent Biscoff Layered Cheesecake Cups
Indulge in these silky cheesecake cups layered over a buttery Biscoff cookie crust, perfect for any occasion.
Ingredients
For the crust
- 1 package Biscoff cookies (or speculoos biscuits) Crushed into fine crumbs.
- 2 tablespoons melted butter
For the cheesecake filling
- 2 cups cream cheese, softened Must be at room temperature.
- 1 cup heavy cream To be whipped for lightness.
- 1/2 cup powdered sugar For sweetness.
- 1 teaspoon vanilla extract Adds depth of flavor.
- 1/2 cup Biscoff spread (cookie butter) Main ingredient for flavor.
- 1/4 cup brown sugar Adds complexity with molasses flavor.
- 1/4 cup milk Helps achieve silky consistency.
- a pinch salt Enhances sweetness.
- extra Biscoff cookies for garnish For aesthetic touch.
Instructions
Preparation
- Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Combine 2 tablespoons of melted butter with the crushed cookies in a small bowl and mix until the crumbs are evenly coated.
Crust Assembly
- Spoon a layer of the cookie crumb mixture into the bottom of each individual cup or dessert jar, pressing down lightly to form a solid crust.
Filling Preparation
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar, vanilla extract, and a pinch of salt, mixing until fully combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until smooth.
- Add the Biscoff spread and brown sugar, mixing until fully combined for a rich filling.
Layering and Chilling
- Spoon the cheesecake filling on top of the Biscoff cookie crust in each cup, smoothing the top layer.
- Refrigerate for at least 2-3 hours or overnight for the cheesecake to set.
Serving
- Sprinkle crushed Biscoff cookies on top before serving for added texture and flavor.
Notes
For best results, ensure cream cheese is at room temperature to avoid lumps in the filling. For variations, try adding lemon juice to the filling or substitute the Biscoff spread with Nutella.