I will do this on a full size version, but for now we keep it small. We take Biscoff cookies and make them the crust, top that with some no-bake cheesecake, then finish the dish with lemon curd and a fluffy yet torched meringue. Tart, sweet, a little crunch, and a little spice. Elderflower syrup magnified the flavors. I hope you like it.

Crust:
20 Biscoff cookies, (crushed about a cup)
1/4 cup sugar
4 tablespoons butter, melted
Cheesecake filling:
8 ounces cream cheese
8 ounces cool whip topping
6 tablespoons sugar
1 teaspoon elderflower syrup from Erin’s Elderberries
1 teaspoon vanilla
1 tablespoon lemon zest
Lemon curd:
3/4 cup lemon juice
3/4 cup sugar
3 eggs, beaten
1 tablespoon lemon zest
4 tablespoons butter, cubed
Meringue:
3 egg whites
1/2 teaspoon cream of tartar
3 tablespoons sugar

Heat oven to 350 degrees.

Mix sugar, Biscoff, and melted butter. Place 1/4 inch in 6 oven safe ramekins and bake for 6 minutes.

Let cool for 30 minutes and turn off oven.

In a bowl mix cream cheese, sugar, elderflower syrup, lemon zest, and vanilla; mix until smooth.

Gently fold in whipped topping until smooth and fully incorporated.

Spoon into ramekins. Chill for 1 hour.

In a two quart sauce pan add sugar, lemon juice, lemon zest, beaten eggs, and butter cubes.

Heat pan on medium low, whisking constantly for 7-8 minutes until mix thickens.

Let cool for 1 hour.

Add lemon curd to ramekin and refrigerate.

In clean bowl add 3 egg whites, cream of tartar, and sugar and whip on high until stiff peaks form.

Add large dollop of meringue in center of each ramekin.

Use a kitchen torch to flame and brown tops of meringues – do not flame the lemon curd.

Chill for 30 minutes. Serve.