Mini No-Bake Biscoff Cheesecakes

INGREDIENTS

INGREDIENTS FOR THE BASE

• 150g of Biscoff biscuits (approx 20 biscuits)
• 50g of dairy-free butter / margarine

INGREDIENTS FOR THE CHEESECAKE FILLING

1. 260ml of dairy-free whipping cream (1 pot of Elmlea Plant Based Alternative Double cream)
2. 160g of dairy-free cream cheese*
3. 6 Biscoff biscuits
4. 2 heaped tablespoons of Biscoff spread
5. +30ml of dairy-free whipping cream
6. 80g of Biscoff spread (for filling + drizzling)
7. Biscoff biscuits (for decoration)

INSTRUCTIONS

METHOD (BASE)

Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat proof mixing bowl.

Add the Biscoff biscuits into a blender / food processor and blend until fine. Pour the cookie crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 50g of mixture into each cookie cup tin (see notes*), making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Place into the freezer whilst you make the filling.

METHOD (CHEESECAKE FILLING)

1. In a medium sized bowl, add in the dairy-free whipping cream and cream cheese. Whip on low speed first to prevent it splashing out the bowl, then turn to high speed. Whip until thick. This will take around 5 minutes. I use a stand mixer with a balloon whisk attachment, but a hand whisk will work great too! The mixture should be thick and creamy.
2. Place the Biscoff biscuits into a blender and whizz up until fine.
3. Pour in the ground up biscuits and Biscoff spread and whip to combine.
4. Transfer the cheesecake filling into a piping bag fitted with a large round tip nozzle (or snip off the tip of a piping bag).
5. Pipe the cheesecake filling evenly into each cookie cup. Level off the top with an off set spatula (watch me make these cheesecakes here).
6. Add 40g of biscoff spread into a piping bag and pipe some down the middle of each cheesecake. Smooth the top of the cheesecakes using the back of a spoon.
7. Place into the freezer for 4 hours or until firm to the touch. If you have push up tins, push up the bases of the cookie cup tin to release the cheesecakes. If the cheesecakes haven’t set firm, they won’t come out the tin neatly.
8. Tip: I leave my cheesecakes in the freezer overnight then place them in the fridge an hour / 2 before serving for them to defrost.
9. Melt 30g of Biscoff spread and drizzle a puddle on top of each cheesecake. Do this when the cheesecake is still chilled. If you do it when the cheesecakes are softer, the heat could melt the cheesecake.
10. Place the 30ml of whipping cream into a bowl and whip up on high until thick. I use a stand mixer with balloon whisk attachment.
11. Transfer the cream into a piping bag fitted with a open star tip nozzle. Pipe a swirl of cream on top of each cheesecake.
12. Decorate each cheesecake with a Biscoff biscuit, 10g of Biscoff spread drizzle and some crumbles cookies.

source recipe : thelittleblogofvegan

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