Add the Greek yogurt and cottage cheese to your blender. Blend for just 5–10 seconds until the mixture becomes silky, smooth, and completely lump-free. Stop as soon as the texture resembles creamy cheesecake filling — blending too long can make it runny.

Sprinkle the protein powder into the blender gradually rather than dumping it all at once. Blend again in short pulses until everything is fully combined and the mixture thickens into a mousse-like texture. If it becomes too thick for the blades to move easily, add 1–2 tablespoons of milk or water and blend again until smooth and fluffy.

Warm the Biscoff spread in the microwave for 5–7 seconds. You want it soft and pourable, not hot or melted. This creates perfect ribbons and drizzles when you layer the cups.

Place 1–2 Biscoff cookies into a small bag or bowl and crush them using your fingers, a jar bottom, or a rolling pin. Keep some pieces chunky so you get that perfect creamy-crunchy contrast in every bite.

Start layering your dessert cups. Add a spoonful of cookie crumbs at the bottom, then a layer of the protein mousse. Drizzle a little warm Biscoff over the mousse. Add another layer of mousse and more crumbs. Continue layering depending on the size of your jars or cups until you reach the top.

Finish the top with your favorite toppings — more crushed Biscoff, a small swirl of warm cookie butter, a sprinkle of cinnamon, a spoon of thick yogurt, or even a few berries for brightness and color.

Serve the dessert cups right away if you want a soft, creamy texture. If you prefer a thicker, cheesecake-style consistency, chill them in the fridge for 20–30 minutes. The protein mousse firms up beautifully as it rests.

Store any leftovers in airtight jars in the fridge for 4–5 days. For a colder, soft-serve style dessert, freeze your cups for 1–2 hours, then let them sit at room temperature for a few minutes before eating.