Cheesecake in a Glass with Coffee Foam, Kahlúa and Speculoos Biscuits
An easy no-gelatine cheesecake – made in 15 minutes. Speculoos biscuit base, Kahlúa cream cheese filling and coffee foam.
Servings 6 servings
Calories 515kcal
Ingredients
Biscuit base
- 180 g speculoos biscuits (such as Lotus Biscoff or Bastogne)
Cream cheese filling
- 200 g full-fat cream cheese
- 250 ml whipping cream (38% fat)
- 50 ml Kahlúa
- 50 g icing sugar
- 2 tsp vanilla sugar
Coffee foam
- 50 ml instant coffee, I recommend Nescafé Gold
- 50 ml sugar
- 50 ml boiling water
Topping
- Chocolate shavings or cocoa powder
Instructions
Biscuit base
- Blitz the biscuits to fine crumbs and divide them between 6 dessert glasses.
Cream cheese filling
- Put the cream cheese, cream, Kahlúa, icing sugar and vanilla sugar in a bowl and whisk until the mixture thickens. Take care not to over-whisk – the filling should be soft and smooth.
- Spoon the cream cheese filling into a piping bag, which makes it easier to control, and pipe it into the glasses.
Coffee foam
- Put all the ingredients in a bowl and whisk them together with a hand mixer until you have a pale, creamy coffee foam.Whisk it for another minute or so – it should hold its shape and be pale and airy.
- Top each cheesecake with a couple of tablespoons of coffee foam and sprinkle with a few chocolate shavings or a dusting of cocoa powder.Taste the coffee foam before topping the cheesecakes. Depending on which instant coffee you have used, the strength can vary :)
Nutrition
Calories: 515kcal | Carbohydrates: 54g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 81mg | Sodium: 275mg | Potassium: 430mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1061IU | Vitamin C: 0.3mg | Calcium: 95mg | Iron: 2mg