2
In the small molds, place a rhodoid around it then pour the crushed biscuits and using a glass, press firmly then set aside in a cool place.
Cheesecake
3
In a very cold bowl, pour the cream, mascarpone, Philadelphia, icing sugar and vanilla. Then whisk everything for a few minutes. The preparation should double in volume and thicken.
Assembly
4
Pour a first spoonful of cheesecake cream then add a little Speculoos spread and cover with cream. Then refrigerate for 24 hours.
5
The next day, unmold the cheesecakes by pressing downwards so that the cakes can come out upwards.
Then reserve 10 minutes in the freezer.
6
Melt the spread in the microwave in 2 second increments but no more! Be careful it can burn.
whipped cream
7
Whisk all the ingredients for a few minutes with a mixer. The cream should double in volume and thicken. Pour the cream into a bag fitted with a 1M nozzle then set aside to cool.
Decoration
8
Take the cheesecakes out of the freezer 2 by 2 then pour in the Speculoos batter. Pour in a little crumbled biscuit. Finally, add the whipped cream and plant half a cookie and enjoy.
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