4 ounces (113g) cream cheese, softened to room temperature
1/2 cup (60g) powdered sugar
1 teaspoon pure vanilla extract
12 Biscoff cookies, crushed
2 tablespoons (28g) unsalted butter, melted
Instructions
Make Cookie Crumbs: Crush Biscoff cookies into fine crumbs. Mix with melted butter until mixture holds together.
Beat Cream Cheese: Using an electric mixer, beat cream cheese until smooth and fluffy, about 2 minutes.
Add Cookie Butter: Mix cookie butter spread into cream cheese until well combined.
Whip Cream: In a separate bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Do not over-whip.
Fold Together: Gently fold whipped cream into cookie butter mixture until smooth and light.
Assemble Cups: Place 1 tablespoon cookie crumb mixture in bottom of each shot glass or mini cup. Top with cookie butter cream mixture. Sprinkle remaining crumbs on top.
Chill: Refrigerate for at least 10 minutes before serving.