Mini No-Bake Biscoff Cheesecakes (Print Version)

# Ingredients:

→ Base

01 - 150g Biscoff biscuits (approximately 20 biscuits)
02 - 50g dairy-free butter or margarine

→ Cheesecake Filling

03 - 260ml dairy-free whipping cream (e.g., Elmlea Plant Based Double Cream Alternative)
04 - 160g dairy-free cream cheese
05 - 6 Biscoff biscuits
06 - 2 heaped tablespoons Biscoff spread

→ For Filling and Decoration

07 - 30ml dairy-free whipping cream
08 - 80g Biscoff spread (for filling and drizzling)
09 - Biscoff biscuits (for decoration)

# Instructions:

01 - Melt the dairy-free butter or margarine in a small saucepan over low heat. Remove from heat and transfer to a heatproof bowl. Blend the Biscoff biscuits into fine crumbs and mix with the melted butter until it resembles wet sand. Press approximately 50g of the mixture into the base of each cookie cup tin, compacting firmly. Freeze while preparing the filling.
02 - In a medium bowl, combine the dairy-free whipping cream and cream cheese. Whip on low speed until combined, then increase to high speed and whip until thick and creamy (about 5 minutes). Blend the Biscoff biscuits into fine crumbs and add to the whipped mixture along with the Biscoff spread. Mix until fully combined.
03 - Transfer the cheesecake filling to a piping bag with a large round tip. Pipe the filling evenly into the cookie cups and level the tops with an offset spatula. Add 40g of Biscoff spread into a piping bag and pipe down the center of each cheesecake, smoothing the surface with a spoon.
04 - Place the filled cups into the freezer for at least 4 hours or until firm. For best results, freeze overnight. For removal, push up from the base of the tin if using a push-up tin. If the cheesecakes are not set, they may not come out cleanly.
05 - Melt 30g of Biscoff spread and drizzle on top of the chilled cheesecakes. Whip 30ml of dairy-free whipping cream until thick and transfer to a piping bag with an open star tip. Pipe a swirl on each cheesecake and decorate with a Biscoff biscuit, 10g Biscoff spread drizzle, and crumbled cookies.
06 - Defrost the cheesecakes in the fridge for 1-2 hours before serving. Refrigerate leftovers and consume within 3 days.

# Notes:

01 - Use a deep cookie cup tin with a push-up base for easy removal of the cheesecakes.
02 - Choose Elmlea Plant Based Double Cream to ensure a thick and creamy filling.
03 - Dairy-free coconut cream cheese provides the best texture and flavor for this recipe.

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