Ingredients
Method
- Place a metal bowl in the freezer for about 10 minutes. Once chilled, add the heavy cream and whip using a hand mixer, starting on low speed and gradually increasing to medium-high until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese and ½ cup of Biscoff spread until smooth and creamy, being careful not to overmix.
- Fold the whipped cream into the Biscoff mixture in two batches, ensuring everything is combined evenly. Chill the mixture while you prepare the base.
- Melt 8 tablespoons of Biscoff spread in the microwave or using a double boiler, then pour 2 tablespoons of this melted spread into the bottom of each jar or cup, swirling gently to coat the base.
- Carefully spoon or pipe the cheesecake filling into each jar, filling to just below the rim.
- Melt another 8-12 tablespoons of Biscoff spread and drizzle 2-3 tablespoons over the cheesecake layer in each jar.
- Refrigerate the jars for about an hour to allow the layers to set.
- Before serving, generously sprinkle each jar with crushed Biscoff cookies.
- Optional: Drizzle with extra melted Biscoff spread for an extra indulgent touch.
Nutrition
Notes
Chill these delightful cheesecake cups for a decadent treat that's sure to satisfy any sweet tooth. The perfect balance of creamy and crunchy, with that unmistakable Biscoff flavor.