Biscoff Cheesecake Delight
by Chetna Makan
Although this dessert is easy and quick to prepare, its flavour is amazing. If I make a couple of these for my kids, they are demolished in seconds! I love using this specific combination of ingredients, but you can swap out the Biscoff biscuits and spread for any digestives or spread of your choice. Chocolate spread and caramel sauce are both great substitutes.
Method
Based on 2 servings, adjust as needed.
Step 1
Put the biscuits into a bowl and crush them to a fine crumb with the end of a rolling pin. Now mix in the melted butter. Divide the mixture into 2 equal portions and transfer these to cocktail glasses or small bowls. Refrigerate for 15 minutes to set.
Step 2
Put the cream cheese and icing sugar into a bowl and beat together with a wooden spoon until smooth. Now add the double cream and mix together. Next, fold in half of the Lotus Biscoff spread, but ensure it is not completely mixed in – you want to leave pockets of spread in the sweet cream cheese mixture for bursts of flavour.
Step 3
Spoon the sweet cream cheese mixture over the biscuit bases and smooth out the tops. Refrigerate for a couple of hours or overnight to set.
Step 4
When you’re ready to serve, put the remaining half of the Lotus Biscoff spread into a small bowl and add an equal amount of water. Stir together to loosen the spread. Drizzle the mixture across the tops of the puddings as well as the insides of the serving glasses or bowls, then sprinkle with a few crushed biscuits on top. Serve immediately.
- Ingredients
- Based on 2 servings
-
20g Salted Butter, melted 1x Sainsbury's British Butter, Salted 250g -
200g Cream Cheese 1x Philadelphia Original Soft Cream Cheese 280g -
2 tbsp Icing Sugar 1x Sainsbury's Icing Sugar 500g -
50g Lotus Biscoff Biscuits, or any digestive biscuits, plus a few crushed to serve 1x Lotus Biscoff Sandwich Cream 150g -
50 ml Double Cream 1x Sainsbury's British Double Cream 150ml -
4 tbsp Smooth Lotus Biscoff Spread 1x Lotus Biscoff Smooth Spread 400g