Yield: 12 mini cheesecakes
Biscuit Base:
•7-8 Biscoff Biscuits ( or digestive biscuits crushed into small crumbs)
•3 tablespoons Butter ( I have used vegan butter, melted)

Method:
-Prepare a cupcake pan with cupcake liners.
-Combine melted butter & crushed biscuits in a bowl.
-Mix until combined. It should have consistency of wet sand.
-Add spoonfuls of the mixture into cupcake liner and Press with a spoon.
-Refrigerate for 30 minutes.

No-Bake Cheesecake:
•110g (4 oz) Cream cheese, soft at room temperature ( use vegan or any cream cheese of your choice)
•50g (1/3 cup) Powdered Sugar
•1tsp Vanilla Extract
•120ml (1/2 cup) Whipped cream, whipped to medium peaks + 15g (2 tablespoons) Powdered sugar, mixed into whipped cream ( use dairyfree cream or any full fat whipping cream of your choice)
•30g (3-4 tablespoons) Your favorite Blueberry Jam 🫐

Method:
-In a bowl of a stand mixer mix soft cream cheese & powdered sugar until smooth without any lumps for 3-4 minutes.
-Add vanilla extract.
-Scrape down the sides of the bowl.
-Fold whipped cream (at medium peaks)into the cream cheese mixture.
-Use an ice cream scoop to portion cheesecake mixture into the prepared base.
-Spread in an even layer.
-Add a few drops of your favorite blueberry jam and swirl.
-Wrap the pan with plastic wrap and refrigerate for at least 12 hours.Enjoy!