I made a vegan version of the viral Japanese cheesecake recipe that’s going around at the moment (forgot to take the obligatory aesthetic photo before woofing half it down).
I didn’t measure anything, but it’s super easy. I soften half a container of Bio Creamy Cream Cheese, then whipped it together with about a cup of Cocobella Natural yogurt. Transferred into a container and added as many Biscoff biscuits that would fit. Covered, refrigerate for a min 6 hours. You can top with anything you like, but it is quite sweet with the biscuits, so I didn’t feel the need to.
So bloody delicious! This is definitely my new fixation dessert 🤤
by ooldgreg4
3 Comments
Sounds and looks great! I want some!
My friend showed me how to make tiramisu with biscoff cookies like this! You soak them in coffee and put them in between layers of coco whip then top with coco powder
When I did this, I used a similar sized dish and ended up eating all of it in one sitting. Too good