Dessert
Mini No-Bake Biscoff Cheesecakes
2 Std. 30 Min.Für 12Nutri-Score D€€
D
2 Std. 30 Min.
2 Std. 30 Min.Mini No-Bake Biscoff Cheesecakes
rezept von
@thelittleblogofvegan
@thelittleblogofvegan
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
Biscoff biscuits (finely crushed)Backwaren200 g
vegan butter (melted)Milchprodukte70 g- vegan cream cheese (at room temperature)Milchprodukte300 g
- icing sugar (sifted)Vorräte60 g
- Biscoff spread (smooth)Vorräte150 g
- vegan whipping cream (whipped)Milchprodukte150 ml
pro Portion
Nährwerte
149kcal
- Kohlenhydrate
- 14 g
- Eiweiß
- 1 g
- Fett
- 10 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Muffinblech- Handrührgerät
Schritt für Schritt
Zubereitung
- Schritt 1
Make the biscuit base
- Crush the Biscoff biscuits into fine crumbs.
- Mix the crumbs with the melted vegan butter until it resembles wet sand.
- Press the mixture firmly into the base of a lined muffin pan.
- Schritt 2
Make the cheesecake filling
- Beat the vegan cream cheese with the icing sugar until smooth.
- Fold in half of the Biscoff spread and mix until fully combined.
- Spoon the filling over the bases and smooth the tops.
- Schritt 3
Chill
- Place the pan in the fridge until the cheesecakes are set.
- Schritt 4
Top and serve
- Warm the remaining Biscoff spread slightly and spoon a puddle over each cheesecake.
- Whip the vegan cream and pipe a swirl on top.
- Finish with a drizzle of Biscoff spread and crushed biscuit crumbs.