Mini Caramel Cookie Desserts (Print Version)

# Ingredients:

→ For the Base

01 - 150 g Lotus Biscoff biscuits

02 - 60 g Butter, melted

→ For the Filling

03 - 500 g Cream cheese

04 - 240 g Lotus Biscoff spread

05 - 80 g Icing sugar

06 - 200 ml Double Cream

→ For the Topping

07 - 150 g Lotus Biscoff spread

08 - 2-3 Lotus Biscoff biscuits

# Instructions:

01 - Lay out 36 shot glasses, ready for the cheesecakes.

02 - Blitz the Biscoff biscuits into fine crumbs and mix with the melted butter. Place 2 teaspoons of this mixture into each shot glass and press firmly into place. You can use the small end of a wooden spoon or your finger to do this.

03 - In a large bowl, mix together the cream cheese, Biscoff spread and icing sugar. Add the double cream to the bowl and use an electric whisk to whip it all up until thick. Transfer this filling into a piping bag and cut the tip off.

04 - Pipe some of the filling into each shot glass.

05 - Melt the Biscoff spread in the microwave for 20-30 seconds until runny then use it to top each cheesecake shot. Crush the biscuits into pieces and sprinkle them over the shots.

06 - Enjoy immediately or store in the fridge for up to 4 days.

# Notes:

01 - These no-bake Biscoff cheesecake shots are great for parties and other gatherings. They're easy to make with simple ingredients.

02 - You can prepare these a day ahead for parties - just add the crushed biscuit topping right before serving to maintain the crunch.

03 - For a more elegant presentation, use clear shot glasses or mini dessert cups to showcase the layers.

04 - If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.

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