These mini cheesecakes are all about texture and that unmistakable Biscoff flavour. You get a firm, buttery biscuit base underneath a filling so smooth it practically melts on the spoon. This recipe is so easy to make. Blend cream, Biscoff spread and medium-fat plain cream cheese, and add a touch of gelatine to help everything set into perfect little portions. Recipe compliments of LANCEWOOD.

Ingredients

Biscoff biscuit base

• 125 g Biscoff biscuits, finely crushed
• 50 g butter, melted

Cheesecake filling

• 250 ml cream
• 230 medium-fat plain cream cheese
• 250 ml Biscoff spread
• 15 ml gelatine
• 80 ml cold water

To finish

• 100 g Biscoff biscuits

Method

1. Line a muffin pan with 12 muffin cases.
2. Mix the crushed Biscoff biscuits with the melted butter, then divide evenly between the muffin cases, pressing firmly into the base of each one.
3. Beat the cream to soft peaks and set aside.
4. In a separate bowl, beat the cream cheese and Biscoff spread together until smooth.
5. Pour the cold water over the gelatine and let it sponge.
6. Microwave the gelatine for 10 seconds, stir, then microwave for another 5 seconds. Don’t let it boil.
7. Fold the whipped cream into the cream cheese and Biscoff mixture, beating until smooth.
8. Pour in the dissolved gelatine in a thin stream while beating continuously.
9. Working quickly, divide the filling evenly among the muffin cases.
10. Refrigerate for 2 hours, or until firm, keeping the cheesecakes chilled until serving.
11. Top each mini cheesecake with a Biscoff biscuit and serve.