Mini Biscoff Cheesecake
A delicious Biscoff based cheesecake, with an apple suprise to it and to add to it all... it’s a no-bake recipe.
Ingredients
BISCUIT BASE
- 265 g biscoff biscuits
- 100 g butter
FILLING
- 500 g cream cheese
- 350 g biscoff spread
- 80 g icing sugar
- 120 ml whipping cream
- 1 tbsp apple sauce
TOPPING
- 200 ml whipping cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- tango apple popping candy
Instructions
- In a food processor blitz the Biscoff biscuits into fine crumbs, then put in a bowl.
- In a microwave melt the melt the butter and then mix together with the biscuit crumbs.
- Using an 8 cavity cylinder silicone mold, put a tablespoon of butter/biscuit mix in the bottom of each cylinder and press down/level out using the bottom of a small/shot glass. Put the mold in the fridge to chill whilst making the filling.
- In a large bowl mix together the cream cheese, 200g of the biscoff spread and the apple sauce.
- In a seperate bowl whisk together the whipping cream icing sugar, until soft peaks form. Add to the cheese mix and gently fold in, until fully combined.
- Now spoon the cheese filling into each of the cylinders of the mold and smooth, leaving a 2mm gap at the top of each one. Place in the mold fridge to chill for 1 hour.
- In a microwave melt the rest of the biscoff spread in a jug for 10-20 seconds (until runny), then pour the liquid into each mould until just full, then place the mold in the freezer over night.
- To turn out each cheesecake from the mold push upwards from the bottom.
- In a bowl whisk together the whipping cream, icing sugar and vanilla extract, until it forms a thick cream. Spoon the cream into a piping bag (with the tip of your choice).
- Sprinkle the top of each cheesecake with popping candy, then pipe whipped cream on top of each cheesecake.
- Finally, if you have any left-over biscoff biscuits, you can crumble the biscuits and sprinkle the crumbs over the cream topping and serve.