Creamy Biscoff Cups (Print Version)

# Ingredients:

01 - 5 Biscuits (crumbled).
02 - 16 Biscoff Biscuits.
03 - 2 tbsp Unsalted Butter.
04 - 200g Soft Cream Cheese.
05 - 200g Lotus Biscoff Biscuits (about 30 pieces).
06 - 70g Powdered Sugar.
07 - 400ml Whipping Cream.
08 - 125g Biscoff Spread.

# Instructions:

01 - Use a rolling pin or food processor to break the Biscoff biscuits into tiny pieces.
02 - Pop the butter into the microwave and heat until fully liquid.
03 - Combine the melted butter with biscuit crumbs until it resembles damp sand.
04 - Spoon about 3 spoons of the crumb mixture into dessert cups, enough for 16 servings.
05 - Use something sturdy (like another cup) to gently press the crumbs into neat, flat layers at the bottom.
06 - In a bowl, whip the cream with an electric mixer until soft peaks appear.
07 - Stir the powdered sugar into the cream cheese until smooth and creamy.
08 - Carefully fold the cream mixture into the whipped cream, beating lightly for just a few seconds.
09 - Mix the Biscoff spread into the cream blend, being gentle to keep the air bubbles in the cream intact.
10 - Fill a piping bag with the creamy filling and squeeze it into the dessert cups.
11 - Lightly tap the dessert cups on a flat surface so any hidden air escapes.
12 - Refrigerate the filled cups for 3+ hours so the layers firm up.
13 - Gently sprinkle crushed biscuits on top and stick a whole biscuit in for decoration.
14 - Enjoy whenever you're ready after decorating!

# Notes:

01 - Prep the night before, but save the topping for just before serving.
02 - Once you stir in the Biscoff spread, don't mix too much.
03 - Air bubbles? Give the cups a few taps on a flat surface.

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