No-Bake Biscoff Layered Cheesecake Cups: A Deliciously Addictive Treat

In a food processor, pulse the Biscoff cookies until finely ground into crumbs. Reserve 25 g (5 oz) of cookies for garnish later.

Make the Custard:
In a saucepan, combine the milk, custard powder, and sugar. Stir over medium heat until the mixture thickens. Once thickened, remove from heat and allow it to cool slightly.

Whip the Cream:
In a large mixing bowl, beat the whipping cream, sugar, and vanilla essence until stiff peaks form.

Assemble the Cheesecake Cups:
In individual serving cups, start by layering a generous amount of Biscoff crumbs at the bottom. Then, add a layer of custard followed by a layer of whipped cream. Repeat the layers as necessary, finishing with a final layer of whipped cream.

Garnish:
Crumble the reserved 25 g of Biscoff cookies and sprinkle on top of the whipped cream layer for a crunchy, sweet finish.

Chill:
Place the cheesecake cups in the refrigerator and let them chill for at least 4 hours, or overnight for the best results.

Serve:
Serve chilled and enjoy the indulgent, creamy layers of this no-bake Biscoff cheesecake!

Serving and Storage Tips: