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 itís 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 donít worry Ė just think of everything in ratios Ė 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!