Easy No-Bake Biscoff Cheesecake Cups with crunchy cookie crust, airy cheesecake filling, and glossy cookie butter topping.

Scale

About 30 Lotus Biscoff cookies

2 tbsp unsalted butter, melted

16 oz heavy cream

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 cup Biscoff spread

1 tsp vanilla extract

Extra Biscoff for drizzle

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1. Crush cookies and mix with melted butter. Press into cups.

2. Whip heavy cream to stiff peaks.

3. Beat cream cheese until smooth.

4. Add powdered sugar, Biscoff, and vanilla.

5. Fold in whipped cream gently.

6. Pipe filling over crust.

7. Warm Biscoff and drizzle on top.

8. Chill at least 4 hours before serving.