Decadent Biscoff Layered Cheesecake Cups
A delightful blend of rich Biscoff cookies and creamy cheesecake layered to perfection, these individual cups are the ultimate indulgent dessert.
Ingredients
For the Crust
- 1 package Biscoff cookies (or speculoos biscuits) Crushed into fine crumbs
- 2 tablespoons melted butter Used to bind the crust
For the Cheesecake Filling
- 2 cups cream cheese, softened Make sure it’s at room temperature to avoid lumps
- 1 cup heavy cream Whipped to stiff peaks for lightness
- 1/2 cup powdered sugar To sweeten the cheesecake
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread (cookie butter)
- 1/4 cup brown sugar
- 1/4 cup milk
- a pinch salt
- extra Biscoff cookies for garnish Crushed for topping
Instructions
Preparation of the Crust
- Begin by crushing the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- In a small bowl, combine the crushed cookies with 2 tablespoons of melted butter. Mix until the crumbs are evenly coated.
- Spoon a layer of this mixture into the bottom of each cup or dessert jar and press down lightly to form a crust.
Preparing the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.
- Incorporate the powdered sugar, vanilla extract, and a pinch of salt, and beat until thoroughly combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture until smooth.
- Add in the Biscoff spread and brown sugar, mixing until fully combined.
- Spoon the cheesecake filling over the Biscoff cookie crust in each cup and smooth the top layer evenly.
Chilling and Serving
- Refrigerate the cheesecake cups for at least 2-3 hours, or overnight for best flavor and texture.
- Before serving, garnish with crushed Biscoff cookies on top.
Notes
For best results, use room temperature cream cheese. Consider adding a layer of caramel sauce for extra flavor. For a lighter version, substitute with low-fat cream cheese or Greek yogurt.