Biscoff Cheesecake Crackle Pies
Indulge in Biscoff Cheesecake Crackle Pies with a Biscoff biscuit base and creamy filling for a dessert you won't be able to resist. Perfect for Biscoff lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kremelta.co.nz.
Cooking tools:
- Food processor
- Hand mixer
- Muffin tin
- Parchment paper
- Mixing bowl
- Saucepan
- Stove
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Microwave
- Refrigerator
Ingredients
- Ingredients
- Biscoff Crackle
- 80g Kremelta, chopped
- 60g dark cooking chocolate 45%, chopped
- 60g packet Lotus Biscoff biscuits
- 1 ½ cups (60g) Kellogg’s Rice Bubbles
- ¼ cup (20g) desiccated coconut
- Biscoff Cream
- 250g cream cheese, chopped and softened
- 2 tablespoons icing sugar
- 300ml thickned cream
- 1 tablespoon melted Kremelta, cooled
- ¾ cup (150g) Crunchy Lotus Biscoff spread
- Extra whipped cream to serve
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