NO-BAKE LOTUS BISCOFF CHEESECAKE RECIPE

INGREDIENTS

For the cheesecake

• 300g Biscoff biscuits (2 ½ cups)
• 100g unsalted butter (melted) (7 tbsp)
• 450g full-fat cream cheese (I used Philadelphia) (2 cups)
• 75g icing sugar (9 tbsp)
• 250g smooth Biscoff spread (1 cup)
• ½ teaspoon vanilla extract
• 270ml double cream (1 cup + 2 tbsp)

For the topping

• 150g smooth Biscoff spread (melted and slightly cooled) (2/3 cup)
• Extra Biscoff biscuits and crumbs to decorate (optional)

INSTRUCTIONS

1. Blitz the Biscoff biscuits in a food processor until broken down into fine crumbs.
2. Transfer the crumbs to a mixing bowl and pour in the melted butter. Stir until it resembles wet sand.
3. Spread the biscuit/butter mixture into the base of a 20cm springform cake tin. Smooth it out into an even layer, compacting it down with the back of a spoon. Put the tin in the fridge for at least 30 minutes whilst you prepare the cheesecake filling.
4. Add the cream cheese, icing sugar, Biscoff spread and vanilla extract to a large mixing bowl and beat with an electric hand whisk until well combined.
5. In a separate bowl, whip the cream until it forms stiff peaks.
6. Fold the whipped cream into the other filling ingredients until combined.
7. Layer the mixture on top of your biscuit base. It’s easier to do this in two layers rather than tipping it all in so that you can avoid air bubbles. Smooth the top with an offset spatula and then bang once or twice down on the benchtop to get rid of any air bubbles.
8. Put in the fridge to set for a minimum of 4-6 hours or preferably overnight.
9. Remove the cheesecake from the springform tin by running a sharp knife around the edge of the tin, then gently unclipping the side and lifting it away. Use a cake lifter or two spatulas to lift the cheesecake away from the base of the tin and transfer it to a plate or cake stand.
10. Pour the melted Biscoff spread all over the top of the cheesecake. You can create a drip effect by gently pushing small amounts of the topping over the edge with a small spoon.
11. Add some biscuit crumbs and whole biscuits for decoration if desired.

NOTES

Feel free to be creative with your topping!

The cheesecake will last for 3 days in the fridge.

Nutrition Information:

Amount Per Serving: CALORIES: 575TOTAL FAT: 41gSATURATED FAT: 20gTRANS FAT: 0gUNSATURATED FAT: 18gCHOLESTEROL: 100mgSODIUM: 312mgCARBOHYDRATES: 47gFIBER: 0gSUGAR: 22gPROTEIN: 6g