5-Min Biscoff Cheesecake Cups
No-bake Biscoff cheesecake filling in a crunchy cookie crust, ready in minutes. Serve with black coffee or milk for the perfect viral snack.
- Total time
- 5 min
- Servings
- 4
- Calories
- 420
- Protein
- 6g
indulgentsimpleamericanvegetariancreamycrunchyweeknightdessert
Ingredients
- 12 cookies Biscoff cookies, crushed into crumbs
- 8 oz cream cheese, room temperature
- ¼ cup Biscoff spread (cookie butter)
- 2 tbsp powdered sugar
- ¼ cup heavy whipping cream, cold
- ¼ tsp vanilla extract
Instructions
- 1
Divide crushed Biscoff crumbs into 4 serving glasses, pressing gently into the bottom of each.
- 2
Beat cold cream cheese and Biscoff spread together until smooth, then fold in powdered sugar.
- 3
In a separate bowl, whip cold cream with vanilla until soft peaks form, about 1 minute.
- 4
Fold whipped cream into the Biscoff-cheese mixture until light and fluffy.
- 5
Spoon filling over the crumb base and top with a few extra cookie crumbs.
Tools you’ll need
- 4 serving glasses or small bowls
- hand mixer or whisk
- two mixing bowls
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