Name: Mini Biscuit Cheesecake
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Ingredients: 2 cup Biscuits (crushed); 3 oz Butter (melted) melted; 400 gm Cream cheese; 1 1/2 cup Biscuit spread; 1 tbsp Gelatin dissolved in ¼ cup water; 16 oz Cream cheese; 1 tsp Vanilla; 1 cup Whipped cream; 1/2 cup Sugar

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Mini Biscuit Cheesecake

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Cuisine Pakistani

Servings 4

Ingredients

Ingredients For Base:

2 cup Biscuits (crushed)
3 oz Butter (melted) melted

Other Ingredients:

400 gm Cream cheese
1 1/2 cup Biscuit spread
1 tbsp Gelatin dissolved in ¼ cup water
16 oz Cream cheese
1 tsp Vanilla
1 cup Whipped cream
1/2 cup Sugar

Instructions

METHOD FOR BASE:

Crush biscuits into fine crumbs, add 4 ounces of melted butter, mix until combined, spread into mini cheese cake pans, press well, refrigerate while making the filling,

METHOD FOR CHEESE CAKE MIXTURE:

Beat cream cheese with biscuit spread, add vanilla essence, beat until smooth, fold in gelatin mixture and the whipped cream, gradually fold in the cream in the cheese mixture, mix all together until combined. Pour this mixture into the mini cheese cake pans on biscuit base, level top, freeze for 30 mins.

INGREDIENTS & METHOD FOR TOPPING:

Take one cup biscuit spread, micro for 30 secs until melted, pour on top of the cheese cake spreading till the sides, refrigerate for another hour until set, crush some lotus biscuits and garnish with crushed cookies on the edges, swirls of cream, swirls of whipped cream and serve with a lotus cookie on top.

منی بسکٹ چیزکیک