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Prepare the Biscoff cookie base: Place 15 Biscoff cookies into a blender or food processor and process until they form fine, even crumbs. Set aside.

Whip the cream mixture: In the bowl of a stand mixer fitted with a whisk attachment, combine the chilled heavy whipping cream and sweetened condensed milk. Whip on medium speed until soft peaks form, about 3-5 minutes. Transfer the whipped cream mixture to a separate bowl or plate and set aside.

Prepare the cheesecake base: Using the same stand mixer bowl (no need to wash), add the softened cream cheese and 1/2 cup of Biscoff cookie butter spread. Whisk on medium speed until the mixture is smooth and fluffy, ensuring no lumps of cream cheese remain, about 2-3 minutes.

Combine filling: Gently fold the previously whipped cream mixture into the cream cheese and Biscoff mixture until just combined. Briefly mix for a few seconds on low speed to ensure a uniform, creamy cheesecake filling.

Assemble the cups: Take 4 individual serving cups. Spoon approximately 2 tablespoons of the crushed Biscoff cookies into the bottom of each cup. Gently press down with the back of a spoon to form a compact base.

Add cheesecake filling: Using a piping bag or a spoon, pipe or spoon the cheesecake mixture over the cookie base in each cup, filling it about two-thirds to three-quarters of the way.

Prepare the topping: Gently warm the 1/4 cup of Biscoff cookie butter spread in a microwave-safe bowl for 15-30 seconds, or until it reaches a pourable consistency. Stir until smooth.

Garnish: Pour a thin layer of the melted Biscoff spread over the cheesecake layer in each cup. Sprinkle additional crushed Biscoff cookies (from the 1 extra cookie) on top, and place one whole Biscoff cookie upright in the center of each cup for garnish.

Chill: Refrigerate the assembled Biscoff Cheesecake Cups for a minimum of 2 hours, or preferably overnight, to allow the cheesecake filling to set and the flavors to meld before serving.


Prepare the Biscoff cookie base: Place 15 Biscoff cookies into a blender or food processor and process until they form fine, even crumbs. Set aside.

Whip the cream mixture: In the bowl of a stand mixer fitted with a whisk attachment, combine the chilled heavy whipping cream and sweetened condensed milk. Whip on medium speed until soft peaks form, about 3-5 minutes. Transfer the whipped cream mixture to a separate bowl or plate and set aside.

Prepare the cheesecake base: Using the same stand mixer bowl (no need to wash), add the softened cream cheese and 1/2 cup of Biscoff cookie butter spread. Whisk on medium speed until the mixture is smooth and fluffy, ensuring no lumps of cream cheese remain, about 2-3 minutes.

Combine filling: Gently fold the previously whipped cream mixture into the cream cheese and Biscoff mixture until just combined. Briefly mix for a few seconds on low speed to ensure a uniform, creamy cheesecake filling.

Assemble the cups: Take 4 individual serving cups. Spoon approximately 2 tablespoons of the crushed Biscoff cookies into the bottom of each cup. Gently press down with the back of a spoon to form a compact base.

Add cheesecake filling: Using a piping bag or a spoon, pipe or spoon the cheesecake mixture over the cookie base in each cup, filling it about two-thirds to three-quarters of the way.

Prepare the topping: Gently warm the 1/4 cup of Biscoff cookie butter spread in a microwave-safe bowl for 15-30 seconds, or until it reaches a pourable consistency. Stir until smooth.

Garnish: Pour a thin layer of the melted Biscoff spread over the cheesecake layer in each cup. Sprinkle additional crushed Biscoff cookies (from the 1 extra cookie) on top, and place one whole Biscoff cookie upright in the center of each cup for garnish.

Chill: Refrigerate the assembled Biscoff Cheesecake Cups for a minimum of 2 hours, or preferably overnight, to allow the cheesecake filling to set and the flavors to meld before serving.
