Pistachio Cardamom Cheesecake

For filling:

1. Step 1

   Blitz Biscoff cookie crumbs in food processor. Press into the bottom of ramekins. Set aside.

2. Step 2

   In a food processor or blender, add softened cream cheese, lemon juice, sugar and chai spices.

3. Step 3

   Transfer cream cheese mixture to a mixing bowl and gently fold in coco whip. Do not over mix, you want it to be light and airy.

4. Step 4

   Pour mixture into prepared ramekins.

5. Step 5

   Chill in fridge for an hour to set before serving.

6. Step 6

   Garnish with crushed pistachios.