Mini Biscoff Cheesecakes

Excellent dinner party desert. Very naughty and indulgent.

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!