Directions
- 1Crumble 250 g of lotus Biscoff biscuits using a food processor.
- 2Scoop 1 tbsp of crumbs into each 60mL cup and flatten this layer using the bottom of an extra cup.
- 3In a large bowl, whip together 1 cup cream cheese and ¾ cup Lotus Biscoff spread, both at room temperature.
- 4In a separate medium bowl, add 1 ⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 pack of vanilla sugar (or 1 tsp vanilla extract) then whip these together until stiff peaks form.
- 5Gently fold the whipped cream mixture into the cream cheese mixture.
- 6Pipe a thick layer of this cheesecake mixture into each cup.
- 7Melt ¼ cup of Lotus Biscoff spread and drizzle some onto the top of each cheesecake cup.
- 8Crumble a couple more Biscoff biscuits to decorate the cheesecake cup tops.
- 9Refrigerate and serve the cheesecake cups cold.
Ingredients
- 250 g lotus Biscoff biscuits
- 1 tbsp lotus Biscoff biscuits
- 1 cup cream cheese
- 0.75 cup Lotus Biscoff spread
- 1.33 cup cold heavy cream
- 0.5 cup powdered sugar
- 1 pack vanilla sugar
- 0.25 cup Lotus Biscoff spread
Equipment
food processor60mL cupstablespoonlarge bowlmedium bowlhand mixerpiping bag
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