Postre
Mini Biscoff Cheesecakes
45 minPara 12Nutri-Score D€€
D
45 min
45 minMini Biscoff Cheesecakes
receta de
Cindy | SAHM+more
@cindy.sahmlife
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
Biscoff cookies (crushed)Panadería250 g- Biscoff spread (plus extra for decorating)Despensa120 g
Unsalted butter (melted)Lácteos113 g
Cream cheese (softened)Lácteos227 g
Heavy cream (cold)Lácteos240 ml- Powdered sugarDespensa60 g
- Vanilla extractDespensa15 ml
por ración
Nutrición
209kcal
- Carbohidratos
- 18 g
- Proteínas
- 2 g
- Grasas
- 15 g
lo que usará
Utensilios
Bol ×2
Batidora de varillas- Molde para magdalenas
Microondas
paso a paso
Preparación
- Paso 1
Make the crust
- Crush the Biscoff cookies into fine crumbs.
- Melt the unsalted butter and mix with the crumbs until combined.
- Line a muffin pan with cupcake liners, add the crust mix and press it down firmly.
- Paso 2
Chill the crust
- Place the pan in the freezer to set the crust.
- Paso 3
Whip the cream
- Pour the heavy cream into a bowl and mix until stiff peaks form.
- Paso 4
Make the cheesecake filling
- In another bowl, mix the cream cheese with the Biscoff spread.
- Add the powdered sugar and vanilla extract.
- Add the whipped cream and mix until well combined.
- Paso 5
Assemble and freeze
- Spoon the cheesecake mix over the crusts and smooth out the tops.
- Freeze until set.
- Paso 6
Decorate
- Melt some Biscoff spread in the microwave.
- Drizzle over the cheesecakes and top with crushed cookies.