Vasitos de tarta de queso Biscoff sin horno

Ingredientes

• 30 Lotus Biscoff biscuits
• 2 tablespoons unsalted butter, melted
• 16 oz heavy cream (2 cups)
• 8 oz cream cheese, at room temperature
• 1/2 cup powdered sugar
• 1/2 cup Biscoff spread
• 1 teaspoon vanilla extract
• 1/2 cup Biscoff spread
• 8 Biscoff cookies, cut in half

Preparación

1. 1

   Prepare the crumb base: Crush 30 Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Combine the crumbs with 2 tablespoons of melted unsalted butter until the mixture resembles wet sand.

2. 2

   Form the base: Spoon the crumb mixture into individual serving cups and press firmly and evenly on the bottom to create a compact crust layer. Place the cups in the refrigerator to chill while you prepare the filling.

3. 3

   Whip the cream: In a large mixing bowl, whip 16 oz (2 cups) of heavy cream until stiff peaks form. This will give the cheesecake filling its light and airy texture.

4. 4

   Mix the cheesecake filling: In another bowl, beat 8 oz of room temperature cream cheese until smooth. Gradually add 1/2 cup powdered sugar, 1/2 cup Biscoff spread, and 1 teaspoon vanilla extract, continuing to beat until fully combined and fluffy.

5. 5

   Combine cream and cream cheese mixture: Gently fold the whipped cream into the cream cheese and biscoff mixture until well incorporated, being careful not to deflate the whipped cream.

6. 6

   Assemble the cheesecake cups: Spoon or pipe the cheesecake filling over the chilled crumb base in each cup, smoothing the surface evenly.

7. 7

   Chill: Refrigerate the assembled cups for at least 4 hours or overnight to allow the filling to set properly.

8. 8

   Garnish and serve: Before serving, warm 1/2 cup Biscoff spread slightly to make it drizzle-friendly. Drizzle over the cheesecake cups and garnish each with halves of 8 Biscoff cookies. Enjoy chilled.