Recipe:
Ingredients
- 250 grams whole biscoff cookies
- 1/2 jar biscoff spread
- Crushed biscoff cookies (optional)
The cheesecake filling
- 200 grams cream cheese
- 0,5 dl cream
- 1 tsp vanilla
- 0,5 dl powdered sugar
Instructions
Start by placing the Biscoff cookies on a tray lined with parchment paper. Set aside.
Then, in a medium-sized mixing bowl, add the cream cheese, vanilla, powdered sugar and cream. Mix well with an electric mixer for 5 minutes. Transfer the cheesecake filling into a piping bag with a star tip. Pipe a small amount onto the inside of the Biscoff cookies, then place a second Biscoff cookie on top. Set aside.
Warm the Biscoff spread in the microwave for a few seconds (around 50 seconds). Be sure to remove the lid before microwaving. Dip one side of each cookie in the spread and set it aside on the parchment paper to set.
Once the Biscoff spread has set, pipe more Biscoff spread on top and sprinkle some crushed Biscoff cookies for decoration. Let the cookies set in the fridge for 30 minutes and enjoy!
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