Cold brew cheesecake whip
And now for something completely different... Our cold brew concentrate is perfection in this surprising recipe which highlights the lemony tang present in the coffee. Coffee flavour with a zesty zing - it's so good!
Cold Brew Cheesecake Whip
- 250g block cream cheese
- 2 1/2 Cups icing sugar
- 50g unsalted butter, softened.
- 60ml cold brew concentrate
- Half a packet plain sweet biscuit, processed to crumbs, to serve.
Using an electric beater, combine cream cheese and icing sugar in a large bowl. Add soft butter and mix until smooth. Pour in cold brew concentrate. Mix until well combined.
Place bowl in fridge to cool for at least an hour.
When ready to serve, layer biscuit crumbs and whip in glasses or bowls and enjoy!
- Cat Hind