Preparation Steps

• In a mixing bowl, combine Biscoff cookie crumbs with melted butter, stirring until the mixture resembles wet sand. Press this mixture into the base of 6 small dessert cups.
• In a large bowl, beat the softened cream cheese with powdered sugar, cookie butter, and vanilla extract until smooth and creamy.
• In a separate bowl, whisk the heavy whipping cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until combined and no streaks remain.
• Spoon the filling into the prepared crusts, smoothing out the tops.
• Cover the cups and refrigerate for at least 2 hours or overnight.
• Drizzle additional cookie butter on top and sprinkle crushed cookies for garnishing before serving.