Personal-Sized Biscoff Cheesecake: A Sweet Treat for One
Biscoff cheesecake made with vanilla cheesecake and topped with Biscoff spread and Crunchie chocolate.
Ingredients
- 65g Digestive biscuits
- 15g Butter (unsalted)- melted
- 200g Cream cheese
- 75g Granulated sugar
- 1 tsp Vanilla extract
- 215ml Double cream
- 65g Biscoff spread
- Crunchie chocolate bar
Instructions
- Add the digestive biscuits to a blender and pulse until finely ground. Add to a mixing bowl and add the melted butter. Mix until well combined and divide evenly between two serving glasses. Press into the bottom of the glass to make the base of the cheesecake.
- Add the cream cheese and sugar to a bowl, whisk until well combined. Add the vanilla extract and gently mix into the mixture.
- In another mixing bowl add the double cream and whisk until soft peaks form. Add the whipped cream into the cream cheese and sugar mixture, using a spatula to gently fold and combine the ingredients.
- Divide the mixture evenly between the two serving glasses and set aside. Add the Biscoff spread to a small bowl and warm in the microwave for 20-30 seconds until runny. Spread the Biscoff spread across the top of both of the cheesecakes. Cut the Crunchie bar into small bite-sized pieces and place on top of each cheesecake. Crumble the remaining Crunchie bar over the top of the cheesecake. Leave to set in the fridge for around an hour and enjoy.