Biscoff Cheesecake Parfaits

1.In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until the crumbs are evenly coated with butter.

2.Divide the cookie mixture evenly among serving glasses or jars, pressing down gently to form a crust layer at the bottom.

3.In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

4.Add the powdered sugar, vanilla extract, and a pinch of salt to the cream cheese. Beat until well combined and smooth.

5.In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

6.Spoon or pipe a layer of the cheesecake filling over the cookie crust in each glass, smoothing the top with a spatula.

7.Microwave the Biscoff spread for about 15-20 seconds until slightly warm and pourable. Drizzle a generous layer of Biscoff spread over the cheesecake filling in each glass.

8.Repeat the layers by adding another layer of cookie crust, followed by cheesecake filling, and another drizzle of Biscoff spread until the glasses are filled to the top.

9.Finish with a final layer of Biscoff spread and garnish with crushed Biscoff cookies on top.

10.Refrigerate the parfaits for at least 2 hours (or overnight) to set before serving.