10 biscoff cookies, crushed
1 tablespoon unsalted butter, melted
1 can sweetened condensed milk
Zest of one lemon
1/2 cup lemon juice (3 to 4 lemons)
1 cup heavy whipping cream, cold
1 tablespoon sugar
Fresh berries (optional)
Mix cookie crumbs and melted butter together. Divide between 8 four-ounce serving cups. Press down lightly with your fingers. Set aside.
Whisk together the condensed milk, lemon zest, and lemon juice.
Whip the cream and sugar together until it holds medium peaks. Fold 1/3 of the whipped cream into the lemon filling and divide the filling among the serving cups.
Dollop the remaining whipped cream over each cup, and top with fresh berries as desired.
Refrigerate at least 1 hour, up to 24.
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