No-bake individual mini Biscoff cheesecakes. Delicious and simple to make. A Biscoff biscuit base, with a creamy Biscoff filling and even more on top.
I’m trying to stick to the small batch baking (or in this case no-bake) theme, as even though we’re now in 2021, we’re still in lockdown. But I don’t want lockdown to stop people from enjoying baking!
I am obsessed with Biscoff spread. Mum and I eat it straight out of a jar with a spoon.
With cheesecakes it’s always important to use full fat cream cheese. Don’t try and skimp here. You also want double cream as you need to be able to whip it up and it gives the cheesecakes that lovely creamy texture.
Let me know if you give these a go.
Individual Biscoff Cheesecakes
No-bake individual mini Biscoff cheesecakes. Delcious and simple to make. A Biscoff biscuit base, with a creamy Biscoff filling and even more on top.
Servings: 4 cheesecakes
Equipment
- 4 Ramekins (I used old Gu pots)
Ingredients
Biscuit Base
- 100 g Lotus biscuits
- 30 g unsalted butter
Cheesecake Filling
- 110 ml double cream room temperature
- 180 g Full-fat Cream Cheese room temperature
- 35 g icing sugar
- 100 g Biscoff Spread
- ½ tsp vanilla extract
Decoration
- 40 g Biscoff Spread
- 2 Lotus biscuits
Instructions
Biscuit Base
- Melt your butter in the microwave.
- Blitz the biscuits into crumbs in a food processor, or by bashing them with a rolling pin. Mix through your melted butter.
- Press the buttery biscuit crumbs into your cases. Put in the fridge to firm up while you get on with the rest.
Cheesecake Layer
- Whip the double cream until thick.
- Add cream cheese, Biscoff spread, icing sugar and vanilla and mix until combined.
- Divide evenly between the four ramekins.
- Allow chill in the fridge for four hours.
Decoration
- Warm the Biscoff spread in the microwave. Pour over the surface of each cheesecake and spread evenly.
Notes
- I used four old Gu pots as my ramekins.
- Make sure to use full-fat cream cheese and double cream.
Enjoy, R x
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