Biscoff and White Chocolate Mini Egg Cheesecake 🍰

Calling all Biscoff lovers...

Although I am not a huge cheesecake lover I have been inspired by so many beautiful cheesecakes over the past couple of days and decided to combine some of my favourites.⁣⁣ ⁣

This was my first attempt at a Biscoff and White Chocolate Mini Egg Cheesecake⁣⁣⁣ which went down a treat!

𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤⁣⁣

• 200g Shortbread Biscuits

• 200g Lotus Biscuits

• 100g Melted Butter

• 330ml Double Cream

• 380ml Soft Cream Cheese

• 1 tbsp Vanilla Bean Paste

• 2 tbsp Icing Sugar

• 350g Melted Biscoff

• 1 Bar of White Chocolate

• x2 Mini Egg Bags

𝕋𝕠𝕡𝕡𝕚𝕟𝕘𝕤⁣⁣- Mini Kinder Eggs, M&M Eggs and Malteaser Bunnies

But feel free to add any toppings of your choice.

𝕄𝕖𝕥𝕙𝕠𝕕⁣⁣⁣

1. Blend the shortbread and lotus biscuits until fine and add melted butter.

2. Pat down the biscuit blend evenly into a baking tin and place into the fridge until the filling is ready.

3. Whip the double cream or if you're lazy like me use a blender untill thick.

4. Pour into a large mixing bowl and fold in both tubs of cream cheese, vanilla bean paste and icing sugar.

5. Melt your biscoff and white chocolate and fold into your cream cheese filling.

6. Crush the mini eggs and add to the filling and once you're happy with the taste of your filling.

7. Take your base out of the fridge and pour your filling evenly.

8. Place the cheesecake in the fridge for 6 hours until the filling has set.

9. Decorate however you like and enjoy. 💓
   

If you end up recreating this cheesecake then please send me pictures or tag me @Kellyskitchen9 on Instagram as I would love to see your cheesecake creation!