Mini Kinder Bueno cheesecakes!
40g Lotus Biscoff biscuits
1 tbsp unsalted butter
100g full fat cream cheese
3 tbsp double cream
2 tbsp granulated sugar
1 egg yolk
1/2 tsp vanilla extract
50g white chocolate
1 Kinder Bueno
Preheat your oven to 170 degrees fan and set aside your two ramekin dishes.
Using a spoon crush your biscuits until a fine crumb.
Melt the butter in the microwave in 30 second bursts.
In a bowl mix together the biscuit crumbs and melted butter until it forms a wet sand consistency.
Pour the biscuit base into both ramekins and spread out evenly.
In another bowl mix together the cream cheese and sugar until smooth.
Add in the double cream and vanilla. Mix to combine.
Add in the egg yolk and mix until just combined.
Melt your white chocolate in the microwave in 30 second bursts. Pour into the cheesecake batter and mix.
Roughly chop the kinder bueno and put the pieces in the cheesecake batter. Mix to distribute evenly.
Pour the cheesecake batter into the ramekins and spread out evenly.
Bake in the oven for 18-20 minutes or until the cheesecake is a bit brown on top. It will still be slightly wobbly when you take it out.
Allow to chill in the fridge for about 4 hours or overnight.
Once chilled, serve and enjoy!