Step 1: Make the Cookie Crust

Crush your Biscoff cookies into fine crumbs. You can use a food processor, put them in a ziplock bag and smash with a rolling pin, or just use your hands and some aggression. Therapy is expensive; crushing cookies is free.

Mix cookie crumbs with melted butter, brown sugar, and salt until it looks like wet sand.

Press about 2-3 tablespoons of the mixture into the bottom of each cup. Use the back of a spoon or a small glass to really pack it down.

Reserve some crumbs for layering later. Don’t use it all at the bottom or you’ll be sad.

Pop the cups in the freezer while you make the filling. This helps the crust set.

Step 2: Make the Cheesecake Magic

In a large bowl (or stand mixer), beat softened cream cheese on medium-high speed for 2-3 minutes until fluffy and smooth. No lumps, no mercy.

Add granulated sugar and beat for another 2 minutes until light and creamy.

Add cookie butter, vanilla, and cinnamon. Beat until completely combined and silky smooth. Taste it. Try not to eat it all with a spoon. This is hard, I know.

In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form. Don’t overbeat or you’ll have butter.

Gently fold the whipped cream into the cream cheese mixture in three additions. Be gentle—you want to keep all that airiness. This creates a light, mousse-like texture.

Step 3: Assemble Like a Boss

Remove cups from freezer.

Spoon or pipe a layer of cheesecake filling over the cookie crust in each cup, filling them about halfway.

Sprinkle a layer of reserved cookie crumbs over the cheesecake layer.

Add another layer of cheesecake filling on top, leaving about an inch of space at the top for whipped cream.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The filling needs time to set and the flavors to meld.

Step 4: Top It Off

Right before serving, make the whipped cream topping.

Beat cold heavy cream with powdered sugar and vanilla on medium-high speed until stiff peaks form.

Transfer to a piping bag fitted with a star tip (or use a ziplock bag with the corner cut off).

Pipe generous swirls of whipped cream on top of each cup. Go big or go home.

Sprinkle with extra cookie crumbs.

Stick a whole Biscoff cookie into the whipped cream like a little flag.

Drizzle with caramel sauce if you’re feeling extra fancy.

Step 5: Serve and Accept Praise

Serve immediately after topping with whipped cream.

Hand out spoons and watch people lose their minds.

Try not to make smug faces when people ask where you bought these.