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Easy Biscoff no bake cheesecake dessert cups

Easy Biscoff No Bake Cheesecake Dessert Cups with Pumpkin Spice

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Ingredients
  

  • 8 oz plain cream cheese softened to room temperature (one brick/package)
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened condensed milk
  • 1/4 teaspoon pumpkin pie spice/ pumpkin spice

Biscoff Cookie Crumble

  • 12 Lotus Biscoff Cookies crushed into fine bits but not sandy texure
  • 2 tablespoons butter, melted

Instructions
 

  • In a medium mixing bowl, whip the softened cream cheese with a hand mixer for 1-2 minutes, until smooth and creamy. I use the microwave to soften and warm the cream cheese quickly.
  • Make a well in middle of the blended cream cheese, and in the center of the well, pour in the whipping cream. Beat ONLY the whipping cream until soft peaks form.
  • Add vanilla and condensed milk. Stir until all ingredients are combined and has created a thick cake batter consistency. Set aside.
  • Divide the cheesecake filling: Scoop out about 3/4 cup of the cheesecake filling into a measuring cup. This will be your plain vanilla cheesecake filling.
    Use the remaining filling in the bowl for the pumpkin spice flavor. To do this, simply stir in 1/4 teaspoon of pumpkin spice into the bowl and mix until combined. Set aside.
  • Make the biscoff cookie crumble by blending 12 whole biscoff cookies in a food blender* until you get coarse but mostly small, ground crumbs (some larger bits are ok, just not going for fine-sandy crumbs.) Add to a bowl of 2 tablespoons of melted butter, and mix well until all crumbs are coated.
  • Grab six clear cups, 6oz in size (or small jars would be cute) and measure out about 1-2 teaspoon of crumbs on the bottom layer, making an even crumble layer.
  • Next add your pumpkin spice cheesecake layer, about 1 ½ tablespoons. This will NOT use up all your pumpkin spice filling.
    Next add a 1-2 teaspoon cookie crumb layer, sprinkled on gently.
    Then add a layer of vanilla cheesecake directly on top of the crumble layer. This WILL use up all your vanilla filling.
    Directly on top of the vanilla layer, add another layer of pumpkin spice filling. This should use up all the pumpkin spice filling.
    Finally top it off with a sprinkling of cookie crumbs. Depending on the size of the cups or vessels you use, you should be filling these about two-thirds full. Leave a space at the top because you will be covering with plastic wrap.
  • All this to say, if you wanted to do thinner layers of cheesecake and add additional third cheesecake layer, you could totally do that (as you can see in some pictures.) The ratio is up to your preferences and how much of an ingredient you need!
  • After assembled, refrigerate for at least 4-6 hours fro the flavors to meld or until the next day; they taste even better 24 hours later!

Notes

*Blender cookie crumbs- no blender? Either use a food processor or good old whack in the ziploc bag with a rolling pin. 
*any brand of chocolate cream sandwich cookie is okay.
 
*Could easily make this gluten free using a gluten free Oreo chocolate sandwich cookie.