Intentionally I was going to make a matcha green tea tiramisu, in a cream cheese version. While realizing my tub of matcha powder has only a teaspoon left (as most are used previously in my green tea muffins, donuts and chiffon cake), I turned down the idea and came up with another no bake dessert. Cheesecake mousse! I make use of the remaining half jar of Biscoff (after finishing half in my rice krispies recipe), whip it up to make this amazingly indulging treat for myself!
1 cup heavy whipping cream
8oz cream cheese
4 tbsp sugar
1/2 cup Biscoff spread
1/2 cup Biscoff cookies or Digestive crumbs
whipped topping, for garnish
ground cinnamon, for garnish
How to make biscoff cheesecake mousse:
- In a large mixing bowl, beat cream cheese, sugar and biscoff spread until creamy.
- In another chilled bowl, pour cold cream and beat until soft peak. Add cream cheese mixture and beat until it thickens.
- Keep cheese mixture in fridge before serving.
- When serve, divide digestive crumbs equally among serving cups, pipe or spoon in cheesecake mousse and dust each with ground cinnamon.
With all my love <3