Ingredients

• 18 round Biscoff cookies crushed
• 60g unsalted butter melted
• 195g heavy/thickened cream
• 225g cream cheese
• 60g the Australian Carob Co. Carob Syrup
• 5g vanilla extract
• 3g ground cinnamon
• 1g ground nutmeg
• 1g ground ginger
• Pinch ground cloves
• 1g salt
• 395g pumpkin puree chilled

Instruction:

1. Combine cookies crumbs and melted butter. Mix until evenly coated.
2. Press the cookies into the bottom of the glasses.
3. In a large mixer, whip the heavy/thickened cream until stiff.
4. In a large mixer, beat the cream cheese until fluffy. Add the Australian Carob Co. Carob Syrup, vanilla, cinnamon, nutmeg, ginger, cloves and salt.
5. Beat the mixture for 2 minutes.
6. Fold in the pumpkin puree, then ¾ of the whipped cream.
7. Add the carob cheesecake no-bake mixture onto the cookie glasses. Optional, you can add the leftover whipped cream on top and garnish with carob powder and white chocolate shavings.