Step 1: Prepare the Biscoff Cookie Crust

First, you need to prepare the base of your Biscoff Dessert Cups—the crust. In a small bowl, combine the Biscoff cookie crumbs with the melted butter. You want the mixture to be moist but not too wet, so make sure the crumbs are evenly coated with the butter. This helps the crust stick together once you press it into the cups.

Next, portion the cookie crumbs into 28 2-ounce plastic cups. A small cookie scoop or spoon works best for this, as it allows you to divide the crumbs evenly. After filling each cup, take one of the plastic cups and press the crumbs firmly into the bottom. The goal is to create a solid, compact crust that will hold the creamy cheesecake filling.

Step 2: Make the Cookie Butter Cheesecake Filling

The next part of this recipe is the cream cheese filling, and this is where the magic happens. In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract together until smooth. This will take about 2 to 3 minutes of mixing, and you want to make sure there are no lumps of cream cheese left. A hand mixer or stand mixer works best for this, as it ensures a smooth, creamy texture.

Once the cream cheese mixture is smooth, add the Biscoff spread into the bowl and mix until well combined. The Biscoff spread adds a rich, caramelized flavor that perfectly complements the cream cheese.

Next, you’ll need to whip the heavy cream. In a separate bowl, pour the heavy cream and whip it on medium-high speed until soft peaks form. This step takes around 3-5 minutes, so be patient and keep an eye on it. You want the cream to be fluffy but not over-whipped. If you whip it too much, it could turn into butter, and your filling will lose its light texture.

Once the whipped cream is ready, gently fold it into the cream cheese and Biscoff spread mixture. Be careful not to deflate the whipped cream too much—this step is crucial for ensuring the filling remains light and airy.

Step 3: Pipe the Filling into the Cups

Now it’s time to assemble the dessert! Transfer the Biscoff cheesecake filling into a piping bag. If you don’t have a piping bag, you can use a plastic sandwich bag and simply snip off one corner to create your own piping tool.

Pipe the filling into each cup, filling them about ¾ full. Don’t worry about making them perfect, as the beauty of these cups is that they’re individually portioned, and they look great no matter how you fill them.

Step 4: Add the Toppings

Once the filling is piped into the cups, it’s time to add the finishing touches. Take the remaining Biscoff spread and place it into a microwave-safe bowl. Heat it in the microwave for about 10 seconds to soften it, making it easier to drizzle over the top of the cups.

Pour the melted Biscoff spread into a piping bag or squeeze bottle, and drizzle it over the top of each dessert cup. You want a nice, even drizzle that coats the top of the filling. For extra crunch and flavor, sprinkle Biscoff cookie crumbs on top of the melted spread. This adds a delightful texture to the dessert and enhances the Biscoff flavor.

Step 5: Chill the Dessert Cups

Now that you’ve assembled your cups, it’s time to let them set. Seal each cup with a lid and refrigerate for at least 2 hours. The chilling time allows the flavors to meld together and the filling to set properly. If you’re short on time, you can chill the cups for 1 hour, but the longer they sit, the more delicious they become.