Cooking Instructions
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Step 1
Add the
Cream Cheese (2 blocks)
and
Granulated Sugar (1/2 cup)
to a bowl and beat together using a hand or stand mixer.
Step 2
Once the sugar is incorporated, beat in half the
Biscoff Cookie Spread (1/2 cup)
, zest of a
Lemon (1)
, and 2 Tbsp of lemon juice, followed by the
Whipped Topping (3 3/4 cups)
.
Step 3
Add about 24
Biscoff Cookies (24)
to a plastic bag and crumble by rolling a can or rolling pin over it. Spread ¾ of the crumble mixture equally between 8 jars.
Step 4
Pour the cream cheese mixture evenly into the 8 jars.
Step 5
Warm the remaining
Biscoff Cookie Spread (1/2 cup)
in a microwave for 30 seconds until it’s runny and pour over the top of each cheesecake.
Step 6
Sprinkle the remaining cookie crumbles over each cheesecake and serve with a whole
Biscoff Cookies (8)
on top if desired.
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