Inspired by an unfortunate incident I decided to look for a Biscoff cheesecake recipe. After much searching for a recipe that didn’t involve overnight chilling, I came across a very easy viral recipe using just 4 ingredients. Perfect I thought, then it got me thinking Nutella cheesecake could surely be made the same way. There was nothing for it – time to give it a go – it wasn’t a complicated recipe and they are perfect for the freezer. You can even make them plant based!
Ingredients (makes 5 mini cheesecakes)
- 200g Biscoff Spread or Nutella (vegan or normal)
- 250g of cream cheese (vegan if necessary)
- 2tbsp butter (vegan if necessary)
- Half a pack of ginger nuts (for the Nutella version) or same of Biscoff
- 5 ramekins
- Optional – crushed hazelnuts for Nutella or a few whole Biscoffs – small squirt of fresh spray cream
- Melt the butter and put it one side to cool slightly.
- Bash the biscuits or pulse in mixer until fine add butter and mix.
- place base in ramekins, press flat and pop in fridge for 20 mins to chill.
- Beat the cream cheese and spread together until combined.
- Place the beaten mixture in the ramekins, tap lightly to settle air bubbles and return to the fridge for a minimum of 2 hours.
- Add the chopped hazelnuts or biscoff if using and enjoy.
- These are also freezable simply remove from freezer a couple of hours before you eat.
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