Mini Biscoff Cheesecakes
  1. Base: Mix the crushed Lotus Biscuits and melted unsalted butter.

  2. Cheesecake: Whip the cold double cream until stiff peaks form. In a separate bowl, beat the cream cheese and icing sugar until smooth. Fold in the Biscoff spread and the whipped cream.

  3. Freeze for at least 20 mins before decorating (or refrigerate for 3+ hours) - store in the fridge.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 20m

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