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Decadent Biscoff Layered Cheesecake Cups

These Decadent Biscoff Layered Cheesecake Cups combine the irresistible flavors of Biscoff cookies with smooth cheesecake, creating a delightful and creamy dessert perfect for any gathering.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package Biscoff cookies (or speculoos biscuits) These aromatic cookies bring a unique depth of flavor.
  • 2 tablespoons melted butter This will help form the perfect crust.
For the cheesecake filling
  • 2 cups cream cheese, softened Provides a silky base for the cheesecake.
  • 1 cup heavy cream Adds a luxurious, velvety texture.
  • 1/2 cup powdered sugar Balances the flavors and contributes to the creamy consistency.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 1/2 cup Biscoff spread (cookie butter) Infuses the dessert with a decadent sweetness.
  • 1/4 cup brown sugar Introduces a subtle molasses flavor.
  • 1/4 cup milk Helps achieve the perfect consistency.
  • a pinch salt Enhances sweetness and balances flavors.
  • Extra cookies Biscoff cookies for garnish Crushed cookies add texture and visual appeal.

Method
 

Preparation
  1. 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.
  2. In a small bowl, combine the crushed cookies with 2 tablespoons of melted butter and stir until evenly coated.
  3. Spoon a layer of the cookie crumb mixture into the bottom of each cup, pressing down lightly to form a base.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  5. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until fully combined.
  6. In another bowl, whip the heavy cream until stiff peaks form.
  7. Carefully fold the whipped cream into the cream cheese mixture until smooth and incorporated.
  8. Pour in the Biscoff spread and brown sugar, gently mixing until well combined.
  9. Spoon the cheesecake filling on top of the crust in each cup, smoothing the top layer.
  10. Refrigerate the cheesecake cups for at least 2-3 hours or overnight.
  11. Before serving, sprinkle crushed Biscoff cookies on top for an added crunch.

Notes

Use room temperature cream cheese for easier mixing. Consider adding a pinch of cinnamon for extra spice. These are great in decorative cups for parties.