Genesis Quince

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3w
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This may contain: a person holding a cupcake in front of some desserts on a table with red and white checkered napkins
0:25
Strawberry Milkshake Cheesecake Cups | Sab’s Bakes
30min · 16 servings Ingredients: • Biscuit Base: • 200g (12-13) Digestive biscuits • 3.5tbsp Unsalted Butter 🧈 Cheesecake: • 400ml Double Cream • 200g Cream Cheese • 50g Icing Sugar • 5tbsp Strawberry Milkshake Powder • Pink food colouring (optional) Decorations: • 170ml Double Cream • 3tbsp Icing Sugar • 1tsp Vanilla extract (optional) • Strawberry Sauce Check out the ‘LINK IN BIO’ to find the products I used to make these delicious cheesecakes. 1. Start by crushing all of the digestive biscuits into fine crumbs (using a food processor or rolling pin). 2. Melt the butter in the microwave for a few seconds until fully melted. 3. Add the melted butter to the crushed biscuits and mix to form a wet sand texture. 4. Then add 3 tsp of crushed biscuits to 10 desser
This may contain: a hand is holding an ice cream sundae with caramel toppings on it
0:43
Irresistible Lotus Biscoff Cheesecake Cups: A Bite-Sized Delight
Impress your guests with these addictive mini Lotus Biscoff cheesecake cups! This recipe makes about 30 bite-sized treats (60mL each). Biscoff Crumb Base: Crush a 250g pack of Lotus Biscoff biscuits. Add 1 tbsp of crumbs into each cup, pressing down to form a base. Cheesecake Layer: Whip together 1 cup cream cheese and ¾ cup Biscoff spread at room temperature. Separately, whip 1⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Fold the whipped cream into the cream cheese mix, then pipe into the cups. Topping: Melt ¼ cup Biscoff spread, drizzle over each cup, and sprinkle extra crumbled biscuits. Refrigerate and serve chilled. Deliciously creamy with a crunchy bite!