Mini Biscoff Cheesecakes

AuthorJen Booker
RatingDifficultyIntermediate

Excellent dinner party desert. Very naughty and indulgent.

Yields6 Servings
Prep Time20 minsCook Time1 dayTotal Time1 day 20 mins

For the base
 100 g Biscoff biscuits
 50 g Vegan spread/butter
For the filling
 400 g Violife cream cheese
 120 g Caster sugar
 2.50 tbsp Vegan single cream
 0.50 Lemon (juiced)
 1 tsp Vanilla extract
 1 tbsp Smooth Biscoff spread
For decoration
 100 g Smooth Biscoff spread
 6 Biscoff biscuits

To make the base
1

Melt the butter and crush or blitz the biscuits

2

Mix together until well combined and then press into the bottom of 6 muffin tins or muffin cases (I use silicon cases). Place in the fridge to chill.

To make the filling
3

In a large bowl or food mixer, beat together the cream cheese and caster sugar.

4

Add the vegan cream, lemon juice, vanilla extract and Biscoff spread and mix until fully combined.

5

Spoon the filling on top of the bases and smooth down with a knife, then level off the top.

6

Put the cheesecakes into the freezer, (ideally overnight), to take out and decorate 1-2 hours before you will be serving them. This makes them very easy to pop out of their tins and keep their perfect shape.

To finish
7

Crush 3 of the remaining Biscoff biscuits into crumbs, and snap the other 3 in half.

8

Put the 100g Biscoff spread into a microwaveable bowl and heat for 30 seconds until runny. (Alternatively heat in a small saucepan).

9

Pipe the Biscoff spread around the edge of each cheesecake, creating drips down the side.

Fill in the top of the cheesecake with Biscoff spread, then sprinkle with a small pile of crumbs. Repeat for the remaining cheesecakes.

10

Just before serving, when the cheesecakes are soft, poke the biscuit halves into the top of each cheesecake. Enjoy!

Ingredients

For the base
 100 g Biscoff biscuits
 50 g Vegan spread/butter
For the filling
 400 g Violife cream cheese
 120 g Caster sugar
 2.50 tbsp Vegan single cream
 0.50 Lemon (juiced)
 1 tsp Vanilla extract
 1 tbsp Smooth Biscoff spread
For decoration
 100 g Smooth Biscoff spread
 6 Biscoff biscuits

Directions

To make the base
1

Melt the butter and crush or blitz the biscuits

2

Mix together until well combined and then press into the bottom of 6 muffin tins or muffin cases (I use silicon cases). Place in the fridge to chill.

To make the filling
3

In a large bowl or food mixer, beat together the cream cheese and caster sugar.

4

Add the vegan cream, lemon juice, vanilla extract and Biscoff spread and mix until fully combined.

5

Spoon the filling on top of the bases and smooth down with a knife, then level off the top.

6

Put the cheesecakes into the freezer, (ideally overnight), to take out and decorate 1-2 hours before you will be serving them. This makes them very easy to pop out of their tins and keep their perfect shape.

To finish
7

Crush 3 of the remaining Biscoff biscuits into crumbs, and snap the other 3 in half.

8

Put the 100g Biscoff spread into a microwaveable bowl and heat for 30 seconds until runny. (Alternatively heat in a small saucepan).

9

Pipe the Biscoff spread around the edge of each cheesecake, creating drips down the side.

Fill in the top of the cheesecake with Biscoff spread, then sprinkle with a small pile of crumbs. Repeat for the remaining cheesecakes.

10

Just before serving, when the cheesecakes are soft, poke the biscuit halves into the top of each cheesecake. Enjoy!

Mini Biscoff Cheesecakes

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