Mini Biscoff cheesecakes
A quick and simple no-bake cheesecake with the delicious taste of Biscoff
Servings: 6 people
Equipment
- 6 stainless steel cooking rings
Ingredients
For the biscuit base
- 60 g Digestive biscuits (about 7 biscuits)
- 60 g Biscoff biscuits (about 10 biscuits)
- 100 g butter melted
- 1 tbsp Biscoff spread
For the cheesecake mixture
- 250 g tub of mascarpone
- 180 g tub of cream cheese
- 75 g golden caster sugar
- Zest and juice of 1 lemon
For the topping
- 1 tbsp Biscoff spread
- 1 tbsp milk
- Whole Biscoff biscuits to decorate
Instructions
- Blitz the biscuits for the base in a food processor or put in a food grade plastic bag and bash with a rolling pin until you have fine crumbs. Mix with the melted butter and divide the mixture between the cooking rings, pressing the mixture down firmly into the moulds. Chill in the fridge for at least an hour.
- Take the bases out of the fridge and spread each with a thin layer of the Biscoff spread using a spatula or the back of a spoon. Chill in the fridge for another 15 minutes.
- Add all of the ingredient for the cheesecake mixture (apart from the lemon zest) to food processor and blitz until smooth and thick, making sure to scrape down the sides of the processor to ensure everything is combined. Fold in the lemon zest, spoon the mixture on top of the bases and chill again in the fridge for at least four hours.
- For the sauce, add 1 tbsp of Biscoff spread and the milk to a pan over a low heat and stir until combined. It should be fairly thick but easy to pour.
- Once the cheesecake is set, drizzle some of the sauce over the top. Cut three of the Biscoff biscuits in half diagonally using a sharpe knife. Top each cheesecake with them and serve.
Notes
Take the cheesecake out of the fridge about 30 minutes before you want to serve.