Biscoff Cookie and Cream Dessert Cups

For the Cookie Layer:

200g Biscoff cookies (about 20 cookies)

75g unsalted butter, melted

For the Cream Layer:

250g cream cheese, softened

60g powdered sugar

250ml heavy whipping cream

1 tsp vanilla extract

For Garnish:

Extra Biscoff cookies, crushed or whole

Biscoff cookie butter spread (optional)

Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and using a rolling pin.
In a bowl, combine the crushed cookies with the melted butter and mix until well combined.
Divide the cookie mixture evenly into serving cups or glasses and press down gently to form the base layer.

In a large bowl, beat the cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and continue to beat until well incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

Spoon or pipe the cream mixture over the cookie base in each cup, smoothing the top with a spatula or the back of a spoon.
Refrigerate the cups for at least 2 hours to allow the dessert to set.

Before serving, optionally drizzle Biscoff cookie butter spread on top of each cup.
Add extra crushed or whole Biscoff cookies as a garnish.

Enjoy!