Biscoff Dulce de leche Cheesecake Cups

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PREP TIME: 15 MIN

BAKE TIME: 5 MIN

TOTAL TIME: 20 MIN

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This is an amazing combination you will love the flavors!

Ingredients

Biscoff Crust

• 2 Cups Biscoff Cookie Crumbs
• 5 Tbsp Unsalted Butter
• 1 Tbsp Brown Sugar
• 1/4 Tsp Cinnamon

Biscoff Mousse

• 6oz Room Temp Cream Cheese
• 1 1/4 Cups Heavy Whipping Cream
• 1/3 Cup + 1 Tbsp Sugar
• 1 Tsp Vanilla
• 1/3 Cup Biscoff Cookie Butter

Dulce de Leche

1 Can Condensed Milk or your fav store bought

See Tips

Dulce de Leche

1. You must be confident you can make this safely if using the Instant Pot Method
2. This should be the first thing you make. But there is also some really good store bought options if you want to skip this step I will share those with you on my Tips section.
3. There should be the most caution making dulce de leche out of a can of condensed milk.
4. The boiling point of condensed milk is higher then water.
5. These are some steps that cannot be skipped. Please inspect your can of condensed milk and make sure there are no dents or damages.
6. The can MUST be coverd in water COMPLETELY.
7. Can MUST be cooled completely before removing it from the water and opening.
8. The can must be left still there should not be any shaking, knocking or moving the can of condensed milk.
9. Remove the label on the can.
10. Make sure the can doesnt have any dents and its completely sealed. (There cannot be any holes, dents)
11. Place on Instant Pot and fill up with water all the way to capacity.
12. Set the pressure cooker for High.
13. Once the pressure cooker is under pressure, Set timer for 35 minutes.
14. This step is very important. Turn the Instant Pot off. Allow the pressure to release naturally. The can must cool down COMPLETELY in the water before removing and opening. This does take hours so if making the dulce de leche for your mousse cups must be made way ahead.

Instructions

1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake tin.
2. In a bowl combine the Biscoff crumbs, cinnamon and sugar. Give it a good mix. Add melted butter and combine. The mixture will be a little wet and crumbly. Divide the wet crumbs evenly onto the cupcake tin. Press it down and to the sides until its firm and smooth.
3. Bake the crumbs for 5 mins. Take out of the oven and allow to cool completely.
In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it starts to mix. When mixture is pretty combined bump the speed up to High and it only takes a couple of minutes and the mixture will be fluffy and creamy.
4. Give your cookie butter a good mix so it softens and add to the mousse. Mix until comnbined but do not over mix.
5. Pipe Dulce de leche into the center of the mousse cups about half way do not fill so you have space to pipe your mousse.
6. Next, I used a 1M Wilton tip. Pipe the cheesecake mousse and allow to set or 1-2 hours if traveling with the dessert set for 3-4 hrs.

TIPS

1. Store bought dulce de leche I also love to use La Lechera delce de leche I can usually find it at some Targets, Walmarts, Market Baskets and even on Amazon Fresh.
2. The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
3. If you have extra batter you can save it and use it as a dip or enjoy on pancakes!.
4. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
e able to pipe them it can cause a clog in the bag.
5. Share your pics with me on social media! #sweetmelibakery