6 Ingredient Biscoff Cheesecake Pots
A delicious No-Bake Biscoff Cheesecake pot, with a Biscoff Biscuit Base, creamy swirled Biscoff Cheesecake filling, topped with a biscoff sandwich biscuit.
Equipment
- A food processor
Ingredients
- 150 g Biscoff biscuits
- 75 g Butter
- 200 ml Double cream
- 300 g Cream cheese
- 60 g Icing sugar
- 120 g Biscoff spread
Instructions
- 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!