Fresh from the channel — the full recipe from the video.
Crush the Base: Place most of the Biscoff cookies into a zip-lock bag and crush them into fine crumbs. Spoon a layer of crumbs into the bottom of each of the 10 square see-through cups.
Whip the Cream: In a large bowl, whip the heavy whipping cream until stiff peaks form. Set aside.
Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and condensed milk together until smooth and creamy. Gently fold in the whipped cream.
Layer It Up: Pipe or spoon the creamy mixture into each cup over the biscuit base.
Add the Biscoff Drizzle: Warm the Biscoff spread slightly so it’s pourable, then drizzle a layer over the cream mixture in each cup.
Top and Chill: Place a whole Lotus Biscoff biscuit right on top of each dessert cup. Chill in the fridge for 30 minutes before serving!