Lotus mini cheesecake: the sensational and super delicious cold desserts!

INGREDIENTS
50g (3 tbsp) butter, melted
160 g (19) biscuits
200 g (1 cup) cream cheese
160 g (1 cup) cookie paste
200 ml (¾ cup) full-fat cream
5 ml (1 tsp) vanilla extract
extra cookies, paste for decor

METHOD
1. Blitz cookies with a blender or coffee grinder until fine crumbs form.
2. Mix crumbs with melted butter.
3. Line 9 cupcake cups with paper liners and place 1 heaping tablespoon of the crumbled cookies in. Press with a glass.
4. In one bowl whip cream cheese with cookie paste and vanilla.
5. In another bowl whip cream until stiff peaks form. Mix the cream into the cheesecake filling.
6. Pour filling on top of the crumb cake layer and chill mini cheesecakes in the freezer for 30 minutes.
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