Cheesecake Jars No Bake

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Ingredients
Cheesecake Filling

• 16 oz Cream Cheese (two blocks)
• 1/2 cup Whipping cream
• 300 ml Sweetened Condensed Milk

Topping

• 1/2 cup Dulce de Leche (or Chocolate Ganache/Fudge)
• 2 tbsp Cream

Biscuit Layer

• 8.8 oz Biscoff Lotus Cookies ( 1 package)

Instructions
Cheesecake Filling

• Beat cream cheese on low until smooth, add the whipping cream and increase the speed, the mixture will get fluffier
  
  
• With the mixer on low, add the condensed milk and mix until just combined. Taste for sweetness and adjust as per taste
  

Dulce de Leche Topping

• Warm the store bought Dulce de Leche a little and mix with the two tbsp of cream to get a pourable consistency
  

Biscuit Layer

• Put the cookies inside a large ziploc bag and crush with a rolling pin, small pieces are perfect.
  
  
• If you want you can use a food processor to break them up as well.
  

Assembly

• Divvy the cookie pieces into two.
  
  
• Now distribute an even amount of half the crushed cookies among your cups, reserving the other half for later
  
  
• Take a piping bag or a large ziploc bag and fill it with some of the cheesecake mixture.
  
  
• Pipe the mixture on top of the cookie base in the jars.
  
  
• Give the jars a small firm tap against the counter top to help the cheesecake mixture settle.
  
  
• Now add the second layer of the cookie mixture, followed by the remaining cheesecake mixture.
  
  
• Add a dollop of the Dulce de Leche on top and refrigerate for 2 hours or overnight.
  

Recipe Notes

• I love how the spices in a Lotus cookie complement Dulce de Leche which is widely available in grocery stores here. You can just as easily make a little ganache in it’s place. Simply warm 1/3 cup cream to almost simmering and pour it over 1/2 cup or roughly 110g of chopped chocolate. Let it sit for a minute then stir until smooth.
• If you are using different serveware don’t worry – just think of everything in ratios – half the cookies are for the bottom, half the cheesecake filling for the first layer and so on.
• I have suggested lots of flavour variations in the recipe post, but have fun with whatever you like!