Biscoff Cheesecake Cups (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
140 g Biscoff cookies (approximately 18 cookies)
02 -
40 g salted butter, melted
03 -
½ teaspoon light brown sugar
04 -
¾ teaspoon vanilla essence
→ Filling
05 -
200 g smooth Biscoff spread
06 -
250 g full fat cream cheese
07 -
250 ml thickened cream
08 -
1 tablespoon icing sugar
→ Decoration
09 -
Thick caramel sauce
10 -
Extra Biscoff cookies
11 -
Reserved biscuit crumbs
# Instructions:
01 -
Process 140 g of Biscoff cookies in a food processor until they form fine crumbs. Reserve 1 tablespoon of crumbs for decoration if desired.
02 -
Combine the melted butter, light brown sugar, and vanilla essence in a bowl. Add this mixture to the biscuit crumbs in the processor and pulse until thoroughly combined.
03 -
In a large bowl, beat the cream cheese until smooth. Add the Biscoff spread and mix until fully incorporated.
04 -
In a separate bowl, whip the thickened cream with the icing sugar until soft peaks form.
05 -
Gently fold the Biscoff and cream cheese mixture into the whipped cream until completely combined.
06 -
Divide the biscuit crumb mixture evenly between four serving glasses. Spoon or pipe the cheesecake mixture on top of each biscuit base.
07 -
Refrigerate until firm, approximately 1 to 1½ hours. Before serving, decorate with reserved biscuit crumbs, a drizzle of thick caramel sauce, and additional Biscoff cookies.
# Notes:
01 -
For a smoother texture, ensure the cream cheese is at room temperature before mixing.
02 -
This no-bake dessert can be prepared up to 24 hours in advance.