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Friday, 21 December 2018

Easy Biscoff cheesecake pots recipe

Vegan, quick & easy.

Who can resist an individual cheesecake, especially when it's Biscoff flavoured, with its own little cookie house on top? Not me- haha! 

A 2 ingredient cookie base, with a delicious light & creamy Biscoff filling, topped with a mini cookie house.
Nothing beats a no-bake dessert.

These cheesecake pots are light, creamy, packed full of moorish flavour and are the perfect little treat to enjoy over the holidays!
They are extremely easy to make and would be great served at parties, events/family gatherings etc.

I am probably one of the worlds biggest cheesecake fans and these little pots of yumminess top it off for me! They're just divine!  
I couldn't resist posting yet another cheesecake recipe for Christmas! Well....there's no better time to indulge is there?! - Haha!
Preparation- Overnight (Due to chilling the coconut cream)
Serves- 6
Level- Easy

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Ingredients for the base
-150g of Biscoff cookies
-50g of coconut oil (melted)

Ingredients for the filling
-800g of whipping cream (you can use coconut whip)
-1 teaspoon of vanilla extract
- 3 tablespoons of Biscoff spread

Decorations
-Biscoff cookies
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To make the base
Step 1- Melt the coconut oil and place into a bowl, along with the crushed cookies and mix until like wet sand.

Step 2- Add 1-2 tablespoons of cookie mixture into some serving glasses/cups and press down until packed.

Set aside.

To make the filling
Step 1- Place the whipping cream into a bowl and whisk until light.
I use my stand mixer fitted with the balloon whisk attachment.

Step 2- Add in the vanilla & Biscoff spread and whip to combine.

Step 3- Divide the whipped mixture on top of the cookie bases.

Place into the fridge to chill before serving.
I like to allow mine to chill overnight.

I decorated the pots with some mini cookie houses, which I used with Lotus Biscoff cookies and my vegan royal icing in a piping bag fitted with a small round tip nozzle.

Best enjoyed day of making.
Store in the fridge.

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