No-Bake Cookie Cups (Print Version)
No-fuss cookie butter treats with layers of creamy filling, cookie crumbs, and melted spread. Perfect for serving up single desserts.
# Ingredients:
01 -
16 ounces (2 cups) heavy cream.
02 -
2 tablespoons butter, melted.
03 -
1/2 cup powdered sugar.
04 -
30 Biscoff cookies.
05 -
1/2 cup Biscoff spread (set aside for topping).
06 -
8 ounces softened cream cheese.
07 -
1 teaspoon vanilla flavoring.
08 -
Biscoff cookie halves (for decorating).
09 -
Saved cookie crumbs (for sprinkling).
# Directions:
01 -
Break up the Biscoff cookies until they’re crumbly fine.
02 -
Blend the crumbs and warmed butter together.
03 -
Keep some of the crumb mix aside for decoration later.
04 -
Press the crumb-and-butter mix firmly into serving cups.
05 -
Whisk heavy cream till it turns thick with stiff peaks.
06 -
Mix room-temperature cream cheese, powdered sugar, vanilla, and Biscoff spread in another bowl.
07 -
Gently fold the whipped cream into the bowl of cream cheese mixture.
08 -
Scoop the prepared filling into a piping bag.
09 -
Squeeze the filling into the cups layered with the crumbs.
10 -
Heat up 1/2 cup of Biscoff spread until it’s runny.
11 -
Add melted spread over the top of the filled cups.
12 -
Finish with halved cookies and a sprinkle of cookie crumbs on each cup.
13 -
Pop the desserts in the fridge for 4 hours to set nicely.
# Notes:
01 -
Yields 8 full-sized servings or 24 tiny ones.
02 -
Make-ahead friendly for up to 2 days in the fridge.