Updated: Jul 9
I don't know how it happened but it seems Biscoff cookie spread has become the official flavour of Ramadan (after dates of course). No complaints - cookie butter is the best and it’s beautiful velvet consistency and ability to melt makes it so easy to cook with. This easy no bake cheesecake has only 5 ingredients (6 if you include the sprinkles for garnish) but tastes like a million bucks.
No Bake Cookie Butter Cheesecake Cups
Prep Time: 15 minutes Chill Time: 1 hour Yield: 4 servings
1/3 cup + 3 tbs cookie butter spread (lotus Biscoff spread or speculoos) divided
4 oz (1/2 cup) cream cheese, softened
1 tbs powdered sugar
3/4 cup whipping cream
4 tbs graham cracker crumbs (or use 4 tbs lotus Biscoff cookie crumbs)
In a mixing bowl, whisk together the cream and 1/3 cup cookie butter till fluffy. In a separate bowl, whip the whipping cream to stiff peaks - this take about 2 1/2 minutes with an electric mixer. Fold half of the whipping cream into the cream cheese mixture.
Melt the remaining cookie butter spread in the microwave for 20-30 seconds. Divide the graham cracker crumbs evenly between 4 martini glasses. Spoon 1-2 tsp of melted cookie butter over the crumbs, reserving about 1 tbs for garnish. Spoon the cookie butter cream cheese mixture evenly between each glass, and use a spatula to smooth the top. Dollop or pipe each cup with remaining whipped cream. Drizzle the remaining melted cookie butter evenly over each cup, and garnish with sprinkles if using.