Postre
Mini No-Bake Biscoff Cheesecakes
2 h 30 minPara 12Nutri-Score D€€
D
2 h 30 min
2 h 30 minMini No-Bake Biscoff Cheesecakes
receta de
@thelittleblogofvegan
@thelittleblogofvegan
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
Biscoff biscuits (finely crushed)Panadería200 g
vegan butter (melted)Lácteos70 g- vegan cream cheese (at room temperature)Lácteos300 g
- icing sugar (sifted)Despensa60 g
- Biscoff spread (smooth)Despensa150 g
- vegan whipping cream (whipped)Lácteos150 ml
por ración
Nutrición
149kcal
- Carbohidratos
- 14 g
- Proteínas
- 1 g
- Grasas
- 10 g
lo que usará
Utensilios
Bol ×2
Molde para magdalenas- Batidora de varillas
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Chill
- Place the pan in the fridge until the cheesecakes are set.
- Paso 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.