1. Make the Cookie Crust: In a small bowl, combine 2 cups of Biscoff cookie crumbs with ¼ cup of melted unsalted butter. Stir until the crumbs are evenly coated in butter. The mixture should resemble wet sand. Using a small cookie scoop or spoon, portion the cookie mixture into the bottom of 28 2-ounce plastic cups. Press down gently using one of the cups or a small spoon to compact the crumbs into an even crust. This step is essential to ensure that the crust holds its shape and provides a solid base for the filling.

The goal is to create a solid crust, but don’t worry if it’s not perfectly smooth—imperfections give it character. If you prefer a thicker crust, feel free to add more cookie crumbs and butter. Just be mindful of the proportions so the filling doesn’t become too overwhelming.

2. Prepare the Cookie Butter Filling: In a large mixing bowl, use an electric hand mixer to cream together 8 ounces of room-temperature cream cheese, ¾ cup of granulated sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. The sugar will dissolve into the cream cheese, and the vanilla extract will add a hint of warmth to the overall flavor.

Once the mixture is smooth, add ¾ cup of Biscoff spread (cookie butter) and continue mixing until fully incorporated and smooth. You’ll notice the mixture will turn into a thick, sweet cream. The Biscoff spread will give it that unique flavor we love so much!

3. Whip the Heavy Cream: In a separate bowl, pour in 1 ½ cups of heavy cream. Using the electric mixer again, whip the cream on medium-high speed until stiff peaks form. This will take a few minutes, so be patient. Once whipped, fold the whipped cream gently into the cream cheese and Biscoff spread mixture. This step is crucial for creating a light, fluffy texture that will hold its shape when piped into the cups.

Be careful not to overmix the whipped cream; you want to keep the airiness intact to make the filling light and smooth. If you do overmix and it turns into butter, don’t panic—you can still use it, but it may change the texture slightly.

4. Pipe the Filling: Next, transfer the cookie butter mixture into a piping bag. If you don’t have a piping bag, you can use a plastic sandwich bag and snip off a small corner. Pipe the filling into each cup, filling them about ¾ full. The mixture should spread smoothly, and the layers will form beautifully.

The piping step is an opportunity to be creative—if you like, you can layer the filling by adding a bit more filling in the center of each cup, creating a visual “swirl” effect when you pipe it.

5. Add the Toppings: Take 2 tablespoons of Biscoff spread and heat them in the microwave for about 10 seconds until slightly melted. Pour the melted Biscoff spread into a piping bag or squeeze bottle, and drizzle it over the tops of the filled cups. Be generous! Finally, sprinkle the top with ¼ cup of Biscoff cookie crumbs for that perfect crunchy finish.

The drizzle of Biscoff spread creates a glossy, indulgent topping that makes the dessert feel extra luxurious. The cookie crumbs will provide just the right amount of crunch to balance the creamy filling.

6. Chill the Dessert: Cover each cup with a lid and refrigerate them for at least 2 hours before serving. These Biscoff dessert cups can be stored in the fridge for up to 3 days, allowing you to make them ahead of time and have them ready for a special occasion or whenever a sweet craving strikes. The chilling time helps the filling set, making the texture firm enough to hold up when served. You’ll be left with a perfectly balanced dessert that’s creamy, crunchy, and utterly delicious.