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Decadent layered Biscoff cheesecake cups topped with whipped cream and crumble

Decadent Biscoff Layered Cheesecake Cups

These delightful mini cheesecakes combine the crunchy indulgence of Biscoff cookies with a creamy cheesecake filling, perfect for any occasion.
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Prep Time 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 6 servings
Calories 400 kcal

Ingredients
  

For the Crust

  • 1 package Biscoff cookies (or speculoos biscuits) These aromatic, spiced cookies offer a delightful crunch.
  • 2 tablespoons melted butter Adds richness to the cookie crust.

For the Cheesecake Filling

  • 2 cups cream cheese, softened This creamy, tangy base gives our cheesecake its delightful texture.
  • 1 cup heavy cream Whipped to perfection, it lightens the filling and adds volume.
  • 1/2 cup powdered sugar Sweetens the filling with a velvety texture.
  • 1 teaspoon vanilla extract Brings a warm, familiar flavor to the mix.
  • 1/2 cup Biscoff spread (cookie butter) This rich, caramelized spread takes the flavor to new heights.
  • 1/4 cup brown sugar Deepens the sweetness with its molasses undertones.
  • 1/4 cup milk Keeps everything smooth and well-combined.
  • a pinch salt Balances the sweetness and enhances all the flavors.
  • extra Biscoff cookies for garnish Crushed for added texture and decoration.

Instructions
 

Preparation

  • Prepare the Cookie Crust: Begin by crushing the Biscoff cookies into fine crumbs. Combine the crushed cookies with melted butter, stirring until well-coated. Spoon the mixture into the bottom of each cup, pressing it down firmly to create a solid crust.
  • Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt, mixing until fluffy.
  • Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
  • Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.
  • Add Flavor: Mix in the Biscoff spread and brown sugar, blending until combined.
  • Layer: Spoon the cheesecake filling over the prepared cookie crusts.
  • Chill: Cover the cups with plastic wrap and refrigerate for at least 2-3 hours, or overnight for best results.
  • Serve: Garnish each cup with crushed Biscoff cookies just before serving.

Notes

For best results, use room temperature cream cheese and whip the cream until stiff peaks form. Allow adequate chilling time for the best texture.
Keyword Biscoff Cheesecake, Dessert Cups, Layered Cheesecake, No Bake Cheesecake, Treat