Recipe
Mini
Speculoos
cheesecakes
Ingredients
- 100g butter
- 200g speculoos biscuits, plus a few extra for decoration
- 340g cream cheese
- 200g smooth biscuit spread
- 250g Mactop® Traditional
- Macphie o.t.t® PLUS Speculoos Caramelised Biscuit Flavour dessert topping.
- Boeson Trennwax® ‘Spray Extra’
Method Makes 6 mini cheesecakes
Spray the insides of 6 small cheesecake rings with Boeson Trennwax® ‘Spray Extra’.
To make the base, crush all but 6 of the speculoos biscuits. Melt the butter in a pan, then remove from the heat and stir in the crushed biscuits until evenly mixed. Press the mixture firmly and evenly over the bases of the prepared cheesecake rings and chill for 15 minutes.
To make the filling, beat the cream cheese and Macphie o.t.t® PLUS Speculoos Caramelised Biscuit Flavour dessert topping and 200g of the Macphie Mactop® Traditional together until it forms soft peaks. Spoon the mixture equally between the 6 rings and level out the tops. Chill for 6 hours or overnight.
Run a knife around the edge of the tin to loosen, then remove the cheesecake from the tin and place on a serving plate.
To decorate, whip the remaining 50g of Macphie Mactop® Traditional until soft peaks and spoon onto each of the cheesecakes. Top with the reserved biscuits and drizzle with Macphie o.t.t® PLUS Speculoos Caramelised Biscuit Flavour dessert topping.
