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  • Writer's pictureGeorgiana

Biscoff cheesecake cups

This is such a delicious and easy to make dessert I am really wondering why I haven't tried this before until now. You need any speculoos biscuits and spread and in 10 minutes you will have the most delicious dessert everyone will absolutely fall in love with.


Recipe

*for 6 cups


Ingredients for the base:

  • 150g speculoos biscuits (biscoff)

  • 60g melted butter

Ingredients for cheesecake filling:

  • 300g cream cheese (I use Philadelphia)

  • 200ml heavy wipping cream

  • 150g Speculoos (biscoff) spread

  • 30g powder sugar

  • 1 teaspoon vanilla extract

Ingredients for topping:

  • 150g Speculoos (biscoff) spread

  • a few speculoos biscuits finely crushed for decorating your cups


Notă:

*we can use Lotus Biscoff or any brand of speculoos biscuits and spread

*we can exclude the powder sugar from the cheesecake filling if we want a bit less sugar in our dessert



Steps to follow:


(1) Put the biscuits in a blender and grind them finely. We add the melted butter and blend strictly until we get a mix similar to wet sand.


(2) Put the biscuits and butter mix on the bottom of dessert cups/glasses and press gently, leveling the surface.


(3) In a large bowl or the bowl of a stand mixer, add the cream cheese, powdered sugar, whipping cream and vanilla. We mix at medium to high speed until we get a consistent composition, but not very hard, because it can get too hard after adding the biscuits spread cream.


(4) We add the biscuits spread cream and mix strictly until well combined and until the cream cheese filling has a good consistency, forming beautiful peaks when we lift the tip of the mixer from it.


(5) Divide the cheese mixture equally into cups/glasses and level.


(6) Melt the biscuits spread cream in the microwave (it takes 15-20 seconds) strictly until it becomes liquid so that it can be poured and leveled over the dessert.


(7) Spread the melted biscuits spread cream over the desserts and decorate with crushed biscuits.


We store in the fridge for up to 3-4 days.


Happy baking!


With love,

G.



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