Dessert
Mini No-Bake Biscoff Cheesecakes
2 h 30Pour 12Nutri-Score D€€
D
2 h 30
2 h 30Mini No-Bake Biscoff Cheesecakes
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@thelittleblogofvegan
@thelittleblogofvegan
1 recette
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0 fois cuisinée
ce qu’il vous faut
Ingrédients
Biscoff biscuits (finely crushed)Boulangerie200 g
vegan butter (melted)Produits laitiers70 g- vegan cream cheese (at room temperature)Produits laitiers300 g
- icing sugar (sifted)Épicerie60 g
- Biscoff spread (smooth)Épicerie150 g
- vegan whipping cream (whipped)Produits laitiers150 ml
par portion
Nutrition
149kcal
- Glucides
- 14 g
- Protéines
- 1 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Moule à muffins- Batteur électrique
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Chill
- Place the pan in the fridge until the cheesecakes are set.
- Étape 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.