Biscoff Dessert Cups

Equipment

28 2-ounce plastic cups with lids
Electric hand mixer

Ingredients

Biscoff Cookie Crust

▢ 2 cups biscoff cookie crumbs
▢ ¼ cup unsalted butter melted

Cookie Butter Filling

▢ 8 ounces cream cheese room temperature
▢ ¾ cup granulated sugar
▢ 1 tsp vanilla extract
▢ ¾ cup biscoff spread cookie butter
▢ 1 ½ cups heavy cream

Toppings

▢ 2 tbsp biscoff spread cookie butter, melted slightly
▢ ¼ cup biscoff cookie crumbs

Instructions

In a small bowl, combine biscoff cookie crumbs and melted butter. Mix to combine.
Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
In a large mixing bowl, cream together cream cheese, granulated sugar, and vanilla extract until smooth. Add biscoff spread and mix until smooth.
Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
Fill a piping bag with the cookie butter mixture. Pipe into the cups until about 3/4 full.
Place remaining biscoff spread into a microwave-safe bowl. Heat for about 10 seconds to melt the biscoff spread slightly. Pour the melted biscoff spread into a piping bag or squeeze bottle and drizzle over the top of the cups. Sprinkle on additional biscoff cookie crumbs.
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.

Notes

Biscoff dessert cups can be made ahead of time and refrigerated for 2 to 3 days. Serve cold. The cups can be left at room temperature for about 30 minutes.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.