A delicious No-Bake Biscoff Cheesecake pot, with a Biscoff Biscuit Base, creamy swirled Biscoff Cheesecake filling, topped with a biscoff sandwich biscuit.
Everything you will need for these Biscoff Cheesecake Pots:
- Biscoff spread
- Biscoff Biscuits
- Double cream
- Cream cheese
- Icing sugar
These cheesecakes are so simple to make and can literally be whipped up in under 30 minutes. The base consist of blitz Biscoff biscuit coated in melted butter. The topping is a whipped sweetened double cream and cream cheese with swirls of Biscoff spread. The cheesecake is finished off with a Biscoff biscuit.
6 Ingredient Biscoff Cheesecake Pots
- A food processor
- 150 g Biscoff biscuits
- 75 g Butter
- 200 ml Double cream
- 300 g Cream cheese
- 60 g Icing sugar
- 120 g Biscoff spread
- Place the Lotus biscuits in a food processor and blitz. Mix with the melt butter and press into the bottom of the glasses and place in the fridge for 10 minutes.
- In a bowl whip together the cream cheese, icing sugar and double cream. When it reaches firm peak fold through the biscoff spread. You may need to heat it gently so if can be folded through.
- Scoop the cheesecake mixture on top of the bases and place back in the fridge to set.
- Serve with a Lotus biscuit on top!