Chocolate Biscoff Upside Down Cheesecake

Well where to start with this one. I am a sucker for a good cheesecake and they’re absolutely super simple to make and an opportunity to get a little bit creative. These individual Chocolate Biscoff Upside Down Cheesecake are delicious and super simple and easy to make, but to get a bit creative with taking the standard cheesecake and making it a bit more interesting, I used a shell madeleine tray from Lakeland.

There are two very simple steps to this recipe.

Step 1:

Make the ganache

Step 2:

Make the crumb

Chocolate and Biscoff Upside down Cheesecake

The Humble P
A super easy recipe for a super easy dessert. Perfect for those cosy nights in or a way to use up left over ganache.
Prep Time 15 mins
1 hr


For the crumb

  • 1 Whole Packet of Biscoff biscuits
  • 2 tsp Melted Butter

Chocolate Ganache

  • 200 g Dark Chocolate
  • 120 ml Alpro cream


  • Butter your madeleine tray and pop in the fridge.
  • Melt your chocolate and then add in your cream once nearly fully melted and stir until thick and creamy. Leave to cool and then pop in the fridge until firm.
  • In a blender, mix your biscuits in to a fine crumb and then add in your butter and stir until it resembles a sand.
  • Get your madeleine tray out of the fridge and pop 2 tsp of your ginger biscuit per madeleine shell and then top with chocolate ganache.
  • Put into the freezer for 20 minutes and then remove and use a knife to help turn out and enjoy!
Keyword Biscoff, Cheesecake, Chocolate Cheesecake

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