Japanese Cheesecake Trend~ Tiramisu!
Finally hopped on board the Japanese Cheesecake Trend and made it my own by adding an espresso cream piping and chocolate curl garnish and hope you LOVE! Notes include~ perhaps layering the Biscoff cookies in horizontally instead of vertically. And also assembling in a smaller vessel= a ramekin for better serving size. AND if you're looking for a super simple sweet treat, whip up some espresso cream and pipe it atop a Biscoff cookie. So fabulous!
Ingredients
- 2 cartons Chobani 20 g protein yogurt
- 2 tablespoons Jello cheesecake pudding mix
- 1 teaspoon pure vanilla extract
- 10 Biscoff cookies
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 teaspoons espresso powder
- 1 Hershey milk chocolate bar
Instructions
- In a medium mixing bowl, stir together yogurt, pudding mix and vanilla until thoroughly combined. Spread into serving dishes. Tuck Biscoff cookies into cheesecake filling.
- Cover and refrigerate overnight.
- Whip heavy cream until soft peaks form. Beat in powdered sugar and espresso powder. Transfer to a decorator bag fitted with a large star tip.
- Pipe espresso cream over cheesecake filling.
- Warm chocolate bar briefly (10-12 seconds) in microwave, then use vegetable peeler to make chocolate curls. Garnish cheesecakes with chocolate curls.
Enjoy!