Ingredients
For the Base:
- Biscoff biscuits: 150g (around 20 biscuits)
- Dairy-free butter/margarine: 50g
For the Cheesecake Filling:
- Dairy-free whipping cream (e.g., Elmlea Plant-Based Alternative Double cream): 260ml
- Dairy-free cream cheese: 160g
- Biscoff biscuits: 6
- Biscoff spread: 2 heaped tablespoons
Additional Ingredients:
- Dairy-free whipping cream: 30ml
- Biscoff spread: 80g (for filling and drizzling)
- Biscoff biscuits: for decoration
Instructions
Preparing the Base:
- Melt dairy-free butter/margarine in a small saucepan over low heat. Transfer to a medium heat-proof bowl.
- Blend the Biscoff biscuits in a blender or food processor until finely crushed. Mix the biscuit crumbs into the melted butter until the consistency resembles wet sand.
- Firmly press around 50g of this mixture into each cookie cup tin, ensuring it's compacted to reduce crumbling. Freeze while preparing the filling.
Preparing the Cheesecake Filling:
- Whip together the dairy-free whipping cream and cream cheese in a medium bowl. Start on low speed, then increase to high, continuing until the mixture is thick and creamy (around 5 minutes).
- Blend the Biscoff biscuits in the blender until finely crushed. Add these crumbs and the Biscoff spread to the creamy mixture, and whip to combine.
- Fill a piping bag, fitted with a large round nozzle, with the cheesecake mixture. Evenly distribute the filling into the cookie cups, leveling off the top.
- Pipe about 40g of Biscoff spread down the center of each cheesecake and smoothen the top using a spoon's back.
- Freeze the cheesecakes for at least 4 hours or until firm. To remove, gently push from the bottom of the push-up tins. If not set properly, they might break.
Final Touches:
- Before serving, take the cheesecakes out of the freezer and place them in the fridge for 1-2 hours to defrost.
- Melt 30g of Biscoff spread and drizzle over each cheesecake. Do this while the cheesecakes are still cold.
- Whip the 30ml of dairy-free whipping cream until thick. Transfer to a piping bag with an open star nozzle and pipe a swirl on top of each cheesecake.
- Garnish with a Biscoff biscuit, an additional drizzle of Biscoff spread, and some crumbled cookies.
Enjoy your delectable vegan Biscoff cheesecake cups!
