These Mini Biscoff Cheesecakes are a decadent treat for any occasion. Made with creamy dairy-free cream cheese, crunchy Biscoff biscuits, and a drizzle of melted Biscoff spread, they're a perfect bite-sized indulgence.
150g of Biscoff biscuits (approx 20 biscuits)
50g of dairy-free butter / margarine
260ml of dairy-free whipping cream (1 pot of Elmlea Plant Based Alternative Double cream)
160g of dairy-free cream cheese*
6 Biscoff biscuits
2 heaped tablespoons of Biscoff spread
30ml of dairy-free whipping cream
80g of Biscoff spread
Biscoff biscuits (for decoration)
Food processor
Mixing bowls
Muffin tin
Crush the Biscoff biscuits into fine crumbs using a food processor.
Melt the dairy-free butter.
Mix the crushed biscuits with the melted butter until evenly combined.
Press the mixture into the bottom of a muffin tin to create individual bases.
In a large bowl, whisk the dairy-free whipping cream until stiff peaks form.
In a separate bowl, beat the dairy-free cream cheese until smooth.
Gently fold the whipped cream into the cream cheese until combined.
Roughly crush 6 Biscoff biscuits and fold into the mixture.
Stir in the 2 heaped tablespoons of Biscoff spread.
ISpoon the cheesecake mixture into the prepared muffin tin bases.
Level the tops.
Refrigerate for at least 4 hours, or until set.
Melt the remaining 80g of Biscoff spread.
Drizzle the melted spread over the set cheesecakes.
Decorate with crushed Biscoff biscuits.
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