Mini Biscoff Cheesecake Clouds
A dessert I call a non-bake mini Biscoff cheesecake cloud. These are smooth with a light mousse on a dacquoise square, scattered with Biscoff cookie crumbs.
- 225 grams full fat cream cheese, softened to room temperature
- 3 tbsp icing sugar
- 1/4 cup Lotus Biscoff Cookie butter spread
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 packet Lotus Biscoff biscuit, crushed
- 85g ground hazelnuts
- 80g caster sugar
- 2 egg whites
- 75g icing sugar, plus extra for dusting
- In a large bowl, combine cream cheese, sugar, Biscoff spread, and vanilla extract, and beat with an electric mixer until combined and completely smooth. Whisk the heavy cream until soft peaks form. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.
- Using a piping bag, pipe the cheesecake filling into the cloud moulds, and put moulds in the freezer till set. Leave the moulds in the freezer until ready to serve. On a plate place a square dacquoise on the bottom, unmold the filling and lay on top of the dacquoise. Decorate with crushed cookies around the filling.
- Preheat the oven to 180C. Grease and line the base and sides of two 24cm × 30cm baking tins.
- Combine the ground hazelnuts and caster sugar in a bowl. Beat the egg whites in a large bowl until soft peaks form. Slowly add the icing sugar, beating well until the mixture is firm and glossy. Gently fold in the hazelnut mixture. Spoon the mixture evenly into the prepared tins and spread out to an even thickness. Bake for 15 to 20 minutes, or until golden and firm to the touch. Cut out 12 rectangles using a 4cm cutter while still warm.
- Assemble on a small flat plate. Add a dacquoise on the bottom. Unmold the cheesecake filling from the mould, put it on top of the dacquoise. Sprinkle crushed Biscoff cookie crumbs around the mould and serve.