Wednesday 19 August 2020

Seriously moreish individual Biscoff cheesecake pots

When it comes to cheesecake I’m one of those people who seriously lacks self control... one slither of a slice accidentally (on purpose) turns into demolishing half of it, which is where these individual pots come in handy, because let’s face it they’re 100% needed when it comes to anything Biscoff flavoured. 

As well as being super handy they’re also a lot easier to make in my opinion, so perfect if you’re a baking newbie. So before I share the recipe with you I better explain what’s in them starting right from the bottom: a lotus biscuit base, Biscoff spread cheesecake filling, a melted layer of Biscoff sprinkled with Lotus crumbs, another layer of cheesecake filling and then whipped cream and a biscuit to top. 

That’s a looooot of Biscoff. 

Recipe for individual Biscoff cheesecake pots (makes 3): 

Biscuit Base: 
•75g unsalted butter 
•150g Lotus biscuits 

Cheesecake filling: 
•250g full fat Philadelphia
•50g icing sugar 
•1tsp vanilla extract 
•1tsp salted caramel flavouring 
•150ml double cream 
•1 generous rounded tbsp Biscoff spread 

Whipped cream top: 
•150ml double cream 
•2tbsp icing sugar 

M E T H O D: 

1.) To start off with your biscuit base melt the unsalted butter and mix with crushed Lotus biscuits. Spoon into your chosen glasses (mine are empty Nutella jars) and press down, pop them into the fridge whilst you move onto the next step. 

2.) For the filling mix Philadelphia with icing sugar, vanilla extract and salted caramel flavouring, and combine well. Then add double cream and keep whisking until thickened. Once thickened stir in your Biscoff spread and mix well again (you could add more Biscoff at this point, add to your taste preference). 

3.) Fill each glass with a layer of cheesecake filling- you can either spoon in very carefully or do what I did and pipe the filling over the top of the biscuit base. 

4.) For the next layer stick your Biscoff spread into the microwave for 5-10 seconds until melted, and spoon over the cheesecake filling. Completed, sprinkle over Lotus biscuit crumbs and go in again with another layer of cheesecake filling on top. Place into the fridge yet again whilst whipping up your cream. 

5.) To make the whipped cream pour double cream into a bowl and add icing sugar over the top, whisk on high speed for a couple of minutes until fluffy and you’re able to pipe. I used a Wilton 2D nozzle for mine as it always gives the best finish. 

6.) Decoration time- sprinkle over Lotus crumbs, drizzle melted Biscoff spread and top with a Lotus biscuit. Once they’re looking pretty set in the fridge for 4-5 hours before eating. 

Notes: *Feel free to layer your pots however you please! For example you could skip the melted Biscoff spread layer if you’d like to, I just added to mine as I’m obsessed and the more the better. 

 *They should last for 2 days kept in the fridge... if they last that long that is. 

I hope that you enjoy as much as I did, such a perfect little treat if you fancy something sweet. As always let me how you get on, I’d love to see your creations! 
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