The Base
85 gr speculoos biscuits
The Filling
200 gr full-fat cream cheese, room temperature
125 gr cookie butter
1 tsp vanilla extract
80 ml whipping cream, min 35% fat, chilled
Topping:
some whipped cream
some crushed speculoos biscuits
some cookie butter, warm it slightly to make it runnier
METHOD
The Base: Place biscuits in a blender and blend them into pieces.
Spoon around 3-4 tsp into 4 glasses. Set aside.
The Filling: Add cream cheese into a bowl and using an electric mixer, whisk it until fluffy. Then add in cookie butter with vanilla extract and mix everything well. Set aside.
In another bowl, add in whipping cream and whisk it until soft peaks. Add whipped cream into cream cheese mixture and gently fold everything together until well combined.
Divide evenly into the 4 glasses. Use a piping bag to make it easier. Chill in the fridge for a minimum of 2 hours.
Before serving, pipe some whipped cream on top and then sprinkle some crushed speculoos biscuits. Lastly, drizzle some cookie butter and serve.
——————————————————————————–
About us: ‘CookistWow’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist Wow: http://cooki.st/LaxZR
Have fun with us: http://cooki.st/U93B4
Follow us:
Facebook: https://www.facebook.com/CookistWow/
Instagram: https://www.instagram.com/cookist
https://video.cookist.com/video/an/XjL_AOSw54zoQxhn