No Bake Biscoff Cheesecake Cups

Instructions:

1. Combine the finely crushed Biscoff cookies with the melted butter in a bowl and stir until the mixture resembles wet sand.
2. Divide the mixture evenly among 10 cups, pressing down firmly with the back of a spoon or a small shot glass to create a level, compacted layer; place in the refrigerator to set.
3. In a large bowl, beat the softened cream cheese and powdered sugar until completely smooth and free of lumps.
4. Fold in the 0.75 cup of Biscoff spread until the color is a uniform, pale gold.
5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the Biscoff-cheese mixture using a spatula until streaks disappear.
7. Transfer the filling into a piping bag and pipe into each cup, filling to about 3/4 of the way up.
8. Warm the 0.25 cup of Biscoff spread in the microwave for 15–20 seconds until fluid, then drizzle over the filling.
9. Garnish with crumbled Biscoff cookies and optional fresh raspberries.