No-bake Biscoff cheesecake
A sweet treat to break up the week.
For the biscuit base
300 g Lotus/Biscoff biscuits
125g unsalted butter/stork (melted)
For the cheesecake filling
500g cream cheese (full fat)
100g icing sugar
250g Biscoff spread (smooth/crunchy)
1 tsp vanilla extract
300ml double cream
For the optional decorations
150ml double cream
2 tbsp icing sugar
75g Biscoff spread (melted)
Blitz the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″/20cm deep springform tin.
With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and Biscoff spread until smooth.
Mix in the double cream and whisk until it’s thick and holds itself completely! (Don’t whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through.
Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
Remove from the tin and decorate how you like.
Suggestion: whip together the double cream and icing sugar and piped it on, adding a Biscoff biscuit per slice and drizzled over some melted Biscoff.
Recipe credit: Jane’s Patisserie