You’ll Need
150g digestive biscuits, crushed
50g butter, melted
200g cream cheese
50g icing sugar
1 egg
3 tbsp Biscoff spread
1 tsp vanilla extract
For The Finish
2 tbsp Biscoff spread, warmed
1 tbsp crushed Lotus biscuits
Optional But Dangerous
Whipped cream
Extra Biscoff biscuits
Caramel sauce
Method
Preheat your air fryer to 160°C.
Mix the crushed digestive biscuits and melted butter together.
Divide between four ramekins or foil pudding pots and press firmly into the bases.
In a bowl, beat together the cream cheese, icing sugar, egg, vanilla extract, and 3 tbsp Biscoff spread until
smooth.
Spoon the cheesecake mixture evenly over the biscuit bases.
Air fry at 160°C for 10–12 minutes until the edges are set but the centres still have a slight wobble.
Remove carefully and allow to cool for at least 15 minutes.
Warm the remaining Biscoff spread slightly until pourable.
Drizzle over the cheesecakes and scatter with crushed Lotus biscuits.
Serve slightly warm or chilled if you've somehow managed to wait that long.