Serves 1
Directions
- 1Add 250g of Biscoff cookies into a food processor.
- 2Blend the Biscoff cookies until they are finely crushed.
- 3Transfer the crushed Biscoff cookies to a mixing bowl.
- 4Pour 1/2 cup of melted butter into the crushed Biscoff cookies.
- 5Mix the crushed Biscoff cookies and melted butter thoroughly.
- 6Distribute the Biscoff cookie mixture evenly into 150ml dessert cups, pressing down to form the base.
- 7Chill the dessert cups with the Biscoff base.
- 8In a mixing bowl, add 500g of chilled all purpose cream.
- 9Whip the cream until stiff peaks form using a hand mixer.
- 10In another mixing bowl, add 500g of room temperature cream cheese.
- 11Add 1/2 cup of powdered sugar and 1 tsp of vanilla extract to the cream cheese.
- 12Whip the cream cheese mixture until smooth and creamy.
- 13Add 3 tablespoons of Biscoff spread to the cream cheese mixture.
- 14Mix until the Biscoff spread is well incorporated into the cream cheese mixture and it turns a light brown color.
- 15Gently fold in the whipped all-purpose cream into the Biscoff cream cheese mixture until fully combined.
- 16Transfer the cheesecake filling to a piping bag.
- 17Pipe the cheesecake filling over the Biscoff cookie base in each dessert cup.
- 18Smooth the top of the cheesecake filling with a spoon.
- 19Heat a jar of Biscoff spread in hot water to melt it slightly.
- 20Pour the melted Biscoff spread over the cheesecake filling in each cup.
- 21Place the lids on the dessert cups and chill them.
Ingredients
- 250 g Biscoff cookies
- 0.5 cup melted butter
- 500 g chilled all purpose cream
- 500 g room temp cream cheese
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp Biscoff spread
Equipment
food processormixing bowlhand mixerspatuladessert cupspiping bag
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