No-Bake Mini Biscoff Cheesecakes

Ingredients

• 20 Lotus Biscoff cookies, divided
• 5 tbsp unsalted butter, melted
• 10½ oz cream cheese, softened
• ½ cup Biscoff cookie butter, plus extra for drizzling
• ⅓ cup powdered sugar
• ¾ cup plus 2 tbsp cold heavy whipping cream

Method

1. Crush 14 cookies and combine with melted butter.
2. Press about 1½ tablespoons of crumb mixture into 12 lined muffin cups. Refrigerate.
3. Beat cream cheese, cookie butter, and powdered sugar until smooth.
4. Whip the cream to soft peaks, then gently fold it into the filling.
5. Spoon or pipe filling over the crusts. Chill for at least 4 hours.
6. Drizzle with warmed cookie butter and top each with half a cookie.