No Bake Mini Biscoff Cheesecake Recipe

1. For the base, add the biscuits to the food processor and blitz. Now add in the Nestlé MilkPak Butter to a saucepan and melt on medium heat. Once, melted, tip the biscuit crumbs into the melted butter and combine well. Divide the biscuit crumbs between four small bowls and press down using the back of a spoon to form the biscuit-y base layer. Put in the fridge for around 30 minutes – 1 hour

2. For the Lotus Cream Cheese, add cream cheese, Nestlé MilkPak Whipping Cream, icing sugar and vanilla extract to a food processor and blitz for 1-2 minutes to reach a stiff, spreadable consistency

3. To assemble, spread the cream cheese topping onto the biscuit bases and smooth over – just use the back of a spoon to do this, you don’t need to be overly neat!

4. Next add 2 tbs of salted caramel sauce to a small saucepan and melt over a low heat on the hob. Add a Lotus Biscoff biscuit to your cheesecakes then drizzle the warm, melty dripping salted caramel sauce over the mini cheesecakes and sprinkle over some chocolate flake pieces. Refrigerate for 8-10 hours and enjoy!