★Ingredients
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)
Meat broth with frozen vegetables
★Instructions
- Prepare the Cookie Layer:
- 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.
- Prepare the Cream 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.
- Assemble the Dessert Cups:
- 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.
- Garnish:
- Before serving, optionally drizzle Biscoff cookie butter spread on top of each cup.
- Add extra crushed or whole Biscoff cookies as a garnish.
- Serve and Enjoy:
- Serve the Biscoff Cookie and Cream Dessert Cups chilled.
Enjoy!