Biscoff Cheesecake Cups (Print Version)

# Ingredients:

01 - 30 Lotus Biscoff cookies.
02 - 2 tablespoons unsalted butter, melted.
03 - 16 ounces (2 cups) heavy cream.
04 - 8 ounces cream cheese, room temperature.
05 - 1/2 cup powdered sugar.
06 - 1/2 cup Biscoff spread.
07 - 1 teaspoon vanilla extract.
08 - 1/2 cup Biscoff spread (for garnish).
09 - 8 Biscoff cookies, halved (for garnish).
10 - Reserved cookie crumbs (for garnish).

# Instructions:

01 - Crush Biscoff cookies into fine crumbs.
02 - Mix crumbs with melted butter.
03 - Reserve some crumbs for topping.
04 - Press mixture into serving cups.
05 - Whip heavy cream until stiff peaks form.
06 - In a separate bowl, mix cream cheese, powdered sugar, Biscoff spread, and vanilla.
07 - Fold whipped cream into the cream cheese mixture.
08 - Put filling in a piping bag.
09 - Pipe the filling into the prepared dessert cups.
10 - Melt 1/2 cup of Biscoff spread.
11 - Top each cup with the melted Biscoff spread.
12 - Garnish each cup with halved cookies and sprinkle with reserved cookie crumbs.
13 - Chill the dessert for 4 hours until firm.

# Notes:

01 - Makes 8 regular cups or 24 mini cups.
02 - Can be made up to 2 days ahead and kept refrigerated.

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