Who doesn't love a Biscoff Cheesecake Pot?!
Back again with another delicious Biscoff inspired recipe! This time it's my Biscoff Cheesecake Pots! One of my most popular recipes, i am always receiving messages from friends and family for the recipe!
Smooth and silky filling sitting on a crumbly and buttery crust, topped with whipped cream and more Biscoffy goodness!
These no-bake cheesecake pots are hassle-free and go down a treat!
Recipe
Smooth and silky no-bake Biscoff cheesecake with a crumbly Biscoff biscuit case and dollop of whipped cream on top!
Prep Time: 20-25 minutes
Cool Time: Overnight
Total Time: 25 minutes+
Servings: 5
Author: Zainab
Ingredients:
For the cheesecake pots;
150g Biscoff finger biscuits
62g unsalted butter, melted and slightly cooled
250g full fat soft cream cheese
50g icing sugar
130g Biscoff smooth spread
150ml double cream
1 teaspoon vanilla bean paste
For the decoration;
5 Biscoff cream biscuits
50ml double cream
20g Biscoff smooth spread, melted
Equipment & extras;
Food processor
Small pots - mine are 9x9cm
Method:
1. Begin by adding the biscoff finger biscuits into a food processor and blitzing them until that are like breadcrumbs. Don't over blitz them - you want them to still have a few small chunks.
2. Add in your melted butter and blitz again.
3. Divide the biscuit base evenly between the pots. Press down slightly using the back of a teaspoon to create a flat surface.
4. Next, in the bowl of you stand mixer with the whisk attachment added, add in the cream cheese, biscoff spread and vanilla bean paste. Whisk until lovely an smooth - about 15-25 seconds.
Note: Alternatively you can do this step using a large bowl and an electric whisk.
5. Add in the double cream and whisk until its thick and holds itself completely -don't whip it too fast. I usually whip for about 20-30 seconds.
6. Split the mixture evenly between the pots and smooth the tops out with a metal spatula. Refrigerate overnight.
Note: Refrigerating overnight is a must as the cheesecake will be too sweet if eaten within a few hours.
7. Once refrigerated, whip 50ml of cream and pipe on a cream swirl on top of each cheesecake pot. Add on a Biscoff cream filled biscuit and a drizzle of melted biscoff spread. I also crumbled a Biscoff finger biscuit and sprinkled that on top.
8. Enjoy! 😋
Notes
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
Comments