Recipe:
Ingredients
- 1 pack biscoff (250 grams)
- 200 grams cream cheese
- 1,5 powdered sugar
- 5 dl whipped cream
- 3 tbs melted butter
- Biscoff spread
Instructions
Crush 100 grams of Biscoff cookies and mix them with 3 tablespoons of melted butter. Add 2 tablespoons of this mixture into each cup (save some for the topping later on). Whip the cream, then add the cream cheese, 1 deciliter of crushed Biscoff cookies, and 1.5 deciliters of powdered sugar, and mix well. Pour the cheesecake mixture into each cup. Warm up the Biscoff spread until it's slightly runny and pour it over the mini cheesecakes. Sprinkle some crushed cookies on top and add an extra whole Biscoff cookie on each one. Let it sit in the fridge for at least 2 hours.
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