If you’ve never tried Biscoff, then now is the time to start with these rich, creamy and delicious no-bake individual Biscoff cheesecake cups.
What is Biscoff and why do we use it in cheesecakes?
Biscoff is a Belgian shortbread-type biscuit, which is traditionally made of wheat flour, candy syrup, oil, salt and cinnamon. It’s crispy but chewy, with a delightful hint of caramel. This beautiful spiced caramel flavour adds a unique twist to the rich, creamy texture of cheesecake.
About the Ingredients in this recipe
100 grams Biscoff biscuits: These spiced, caramel flavoured biscuits form both the base of dessert but also add a little texture and crunch to the top.
250 grams of cream cheese: Provides a rich, creamy texture to the cheesecake filling, for best results, use full fat.
20 grams of light brown sugar: Adds depth of flavour to the filling.
240 grams of Biscoff spread: The star of the show brings a beautiful spiced caramel flavour to the filling and also adds a rich layer to the topping.
300 ml thickened cream: Gives the cheesecake cups a smooth and velvety texture while cutting through the flavour of the cream cheese to allow the Biscoff to shine through.
1 teaspoon of vanilla extract: Vanilla intensifies the flavour of the cheesecake and complements the Biscoff.
These little treats are smooth and silky with a hint of caramel crunch. They're easy to make ahead of time for your next gathering, or to just have in the fridge for yourself...
Ingredients
100g Biscoff cookies (processed into fine crumbs, reserve 2 tablespoons for the topping)
250g cream cheese
20g light brown sugar
160g Biscoff spread, plus 80g for the topping
300ml thickened cream
1 tsp vanilla extract
Directions
- Divide the Biscoff crumbs between your dessert cups, give them a gentle shake from side to side to even them out.
Beat the cream cheese and light brown sugar on medium speed until smooth. Then add the Biscoff spread and vanilla and mix until combined.
Pour in the cream and beat on medium speed until smooth and creamy.
Spoon the mixture into a large piping bag, or heavy zip lock freezer bag. Snip off the end and distribute the mix evenly between the cups. Use the back of a teaspoon to level out the tops.
Make the topping:
Melt the Biscoff spread in your microwave on 10 second bursts. Pour a little over the top of each cup, then sprinkle a few crumbs in the centre for decoration.
Set in the fridge for a couple of hours before serving.
