Ingredients
2 cups Biscoff cookies (crushed)
8 oz cream cheese (full-fat, softened)
1/2 cup powdered sugar (sifted)
1 cup heavy whipping cream (cold)
1 teaspoon vanilla extract
Optional toppings: extra Biscoff crumbs, whipped cream dollop
Instructions
Crush Biscoff cookies into fine crumbs using a food processor or rolling pin. Set aside 1/4 cup for topping.
Beat softened cream cheese until smooth, then gradually mix in powdered sugar and vanilla extract.
Whip cold heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
Layer crushed cookie crumbs into 8 dessert cups, press firmly, and top with the cream mixture.
Chill for at least 2 hours before serving. Garnish with reserved crumbs and whipped cream if desired.
Notes
Chilling enhances flavor and firmness.
Substitute speculoos cookies for a similar spiced flavor.
Store in an airtight container in the refrigerator up to 24 hours.
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg