Biscoff Cheesecake Dessert Cups (Print Version)
# Ingredients:
01 -
200 grams Lotus Biscoff Biscuits (30 Biscuits).
02 -
2 tablespoons Unsalted Butter.
03 -
400 milliliters Double Cream.
04 -
200 grams Soft Cream Cheese.
05 -
70 grams Icing Sugar.
06 -
125 grams Biscoff Spread.
07 -
16 Biscoff Biscuits.
08 -
5 Crushed Biscuits.
# Instructions:
01 -
Start by crushing the Biscoff biscuits into fine crumbs (you can use a food processor or a rolling pin).
02 -
Melt the butter in the microwave for a few seconds until fully melted.
03 -
Add the melted butter to the crushed Biscoff Biscuits and mix to form a wet sand mixture.
04 -
Then add 3 teaspoons of crushed biscuits to each dessert cup (this recipe makes 16 cups).
05 -
Once you have used all the biscuits, press the biscuits down (using another dessert cup) to create a perfectly flat base for the cheesecake.
06 -
In a large bowl whisk the double cream using an electric whisk, until stiff peaks form.
07 -
In another bowl mix together the cream cheese and icing sugar until fully combined.
08 -
Next add the cream cheese and icing sugar to the double cream and whisk for a few seconds.
09 -
Then add the Biscoff spread and mix until combined (be careful not to over mix as this will cause you to lose some of the air made when whisking the cream).
10 -
Add the cheesecake mixture to a large piping bag. Then pipe into each dessert cup.
11 -
After tap each cup on a flat surface to push out any air bubbles.
12 -
Place each cup in the fridge and chill for at least 3 hours.
13 -
Once the cheesecake has set decorate with crushed Biscoff biscuits and an entire biscuit.
14 -
Once decorated, enjoy.
# Notes:
01 -
Make a day ahead but add cookies just before serving.
02 -
Don't overmix after adding Biscoff spread.
03 -
Tap cups to remove air bubbles.