Biscoff Mini Cheesecakes
Serves 9
Directions
- 1Crush the Biscoff cookies into fine crumbs and mix with the melted butter until evenly combined.
- 2Divide the mixture between 8-9 silicone mold cavities and press firmly to create an even base.
- 3Beat the cream cheese, Biscoff spread, vanilla, and powdered sugar until smooth and creamy.
- 4In a separate bowl, whip the heavy cream until stiff peaks form and gently fold it into the Biscoff cream cheese mixture.
- 5Pipe or spoon the cheesecake filling over each biscuit base and smooth the tops.
- 6Spoon a thin layer of warmed Biscoff spread over each cheesecake.
- 7Refrigerate for at least 4 hours, or freeze for 1-2 hours until firm enough to unmold.
- 8Carefully remove the mini cheesecakes from the molds.
- 9Finish each one with a small whipped cream rosette and a sprinkle of crushed Biscoff cookies.
Ingredients
- 150 g Lotus Biscoff cookies
- 40 g unsalted butter, melted
- 200 g cream cheese, softened
- 150 g Biscoff spread
- 200 ml heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (optional)
- 100-120 g Biscoff spread, gently warmed
- whipped cream
- crushed Biscoff cookies
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