Dessert
Mini No-Bake Biscoff Cheesecakes
2 u 30 minVoor 12Nutri-Score D€€
D
2 u 30 min
2 u 30 minMini No-Bake Biscoff Cheesecakes
recept van
@thelittleblogofvegan
@thelittleblogofvegan
1 recept
1 import
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wat u nodig heeft
Ingrediënten
Biscoff biscuits (finely crushed)Bakkerij200 g
vegan butter (melted)Zuivel70 g- vegan cream cheese (at room temperature)Zuivel300 g
- icing sugar (sifted)Voorraadkast60 g
- Biscoff spread (smooth)Voorraadkast150 g
- vegan whipping cream (whipped)Zuivel150 ml
per portie
Voedingswaarden
149kcal
- Koolhydraten
- 14 g
- Eiwitten
- 1 g
- Vetten
- 10 g
wat u gebruikt
Keukengerei
Mengkom ×2
Muffinvorm- Handmixer
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Chill
- Place the pan in the fridge until the cheesecakes are set.
- Stap 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.