Biscoff Cheesecake in a Jar

Try this delicious recipe for Biscoff cheesecake in a jar, a delightful, portion-friendly dessert with layers of crunchy Biscoff crust, velvety cream cheese filling, and a sweet Biscoff topping. Perfect for anyone who loves Biscoff cookies and easy desserts in a jar! This cheesecake requires no baking and takes just a few steps to make. Chill in the refrigerator and enjoy cold – ideal for a festive table, afternoon treats, or whenever you want to indulge in something extra special.

• 16 Lotus Biscoff cookies
• 20 g melted butter
• 240 g heavy cream
• 120 g cream cheese, at room temperature
• 60 g powdered sugar
• 60 g Biscoff spread
• 0.5 tsp vanilla extract
• 60 g Biscoff spread
• 4 Biscoff cookies
  

1. Crumble the Biscoff cookies into fine crumbs (you can use a food processor or a rolling pin).
2. Mix the Biscoff crumbs with the melted butter. Set aside a few tablespoons of the mixture for decoration.
3. Divide the crumb mixture into 4 jars. About 2 tablespoons in each jar. Press down to level it out. Set aside.
4. Make the cheesecake filling: Whip the cream. In another bowl, whisk together the cream cheese, powdered sugar, Biscoff spread, and vanilla until the mixture is smooth and creamy. Gradually fold in the whipped cream into the cream cheese mixture until everything is well combined.
5. Transfer the cheesecake mixture into a large piping bag. Pipe the mixture into each jar.
6. Microwave 60 g of Lotus Biscoff spread for 20 seconds, or heat in a small saucepan, until it is liquid. Top the cheesecake mixture with a thin layer.
7. Sprinkle some of the reserved cookie crumbs on top. Add cookies for decoration.
8. Refrigerate for at least 4 hours until the cheesecake has set. Serve cold.

Enjoy a silky smooth and creamy cheesecake with delicious caramel flavor from Biscoff. Perfect as an easy dessert when you want to impress without too much effort, these little jars are as good as they look!