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.