These no-bake Biscoff cheesecake shots are rich, creamy, and layered with crushed cookies—perfect for parties, holidays, or anytime indulgence.

1 cup cream cheese, softened

½ cup Greek yogurt or sour cream

¼ cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons Lotus Biscoff spread (plus extra for drizzling)

½ cup heavy cream, whipped to soft peaks

6 Biscoff cookies, crushed (for layering and topping)

Optional garnish: cinnamon or mini Biscoff cookie pieces

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In a bowl, beat cream cheese, yogurt/sour cream, powdered sugar, and vanilla until smooth.

Mix in Biscoff spread until fully combined.

Gently fold in the whipped cream to keep the mixture airy.

Add a layer of crushed cookies to the base of six shot glasses.

Spoon cheesecake mixture into each, filling three-quarters full.

Top with more crushed cookies and drizzle with Biscoff spread.

Chill for at least 1 hour before serving.

Garnish with cinnamon or a mini cookie, if desired.

Substitute cream cheese with mascarpone for a richer taste.

Try Nutella or peanut butter instead of Biscoff for a twist.

Can use whipped topping as a shortcut.

Graham crackers or gingersnaps work as cookie substitutes.