Serves 1
Directions
- 1Crush the Biscoff cookies in a food processor.
- 2Transfer the crushed cookies to a mixing bowl.
- 3Pour melted butter over the crushed cookies.
- 4Mix well until the cookies are evenly coated with butter.
- 5Spoon the cookie mixture into 150ml dessert cups, pressing down to form the base.
- 6Chill the bases in the refrigerator.
- 7In a clean mixing bowl, whip the chilled all-purpose cream until stiff peaks form.
- 8In another bowl, add room temperature cream cheese, powdered sugar, and vanilla extract.
- 9Beat until smooth and well combined.
- 10Add 3 tablespoons of Biscoff spread to the cream cheese mixture.
- 11Beat until the mixture is uniform and creamy.
- 12Fold in the whipped all-purpose cream into the Biscoff cream cheese mixture until fully incorporated.
- 13Transfer the cheesecake mixture to a piping bag.
- 14Pipe the cheesecake mixture over the cookie bases in the dessert cups.
- 15Smooth the top of the cheesecake layer with a spoon.
- 16Melt additional Biscoff spread in hot water to make it pourable.
- 17Pour the melted Biscoff spread over the cheesecake layer in each cup.
- 18Cover the cups with lids.
- 19Chill for at least 4 hours or until set.
Ingredients
- 250 g Biscoff cookies
- 0.5 cup melted butter
- 500 g chilled all purpose cream
- 500 g room temp creamcheese
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp Biscoff spread
Equipment
food processormixing bowlspoon150ml dessert cupshand mixerpiping bagmeasuring cup
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