No-Bake Biscoff Cheesecake Cups (Print Version)

# Ingredients:

01 - 30 Lotus biscoff cookies.
02 - 2 tablespoons unsalted butter, melted.
03 - 16 oz heavy cream (2 cups).
04 - 8 oz cream cheese, room temperature.
05 - 1/2 cup powdered sugar.
06 - 1/2 cup biscoff spread, plus 1/2 cup for topping.
07 - 1 teaspoon vanilla extract.
08 - 8 biscoff cookies, halved for garnish.

# Instructions:

01 - Crush biscoff cookies into crumbs. Mix with melted butter, saving some for topping. Press into cups.
02 - Beat heavy cream until stiff peaks form.
03 - Mix cream cheese, sugar, biscoff spread and vanilla until smooth. Fold in whipped cream.
04 - Pipe filling into cups. Melt extra biscoff spread and drizzle on top. Add cookie halves and crumbs.
05 - Refrigerate at least 4 hours until firm.

# Notes:

01 - Makes 8 standard cups or 24 mini cups.
02 - Can be made ahead and chilled overnight.

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