BISCOFF CHEESECAKE

A delicious No-Bake Biscoff Cheesecake, with a Lotus Base, sprinkled with more biscuits and whipped cream and a Biscoff Drizzle.

Okay so I am a little obsessed with desserts as you might have noticed… But theres nothing wrong with that? Right? Anyway…

This is utterly delicious. The Biscoff Spread creates a delicious sweet and tiny spicy cookie flavour compared to the sweetness of the others on my blog.

I just utterly adore Biscoff, and I know a lot of you guys do as well. Try it some morning by mixing a teaspoon withh your coffee morning 😋.

Biscoff is sweet and spicy at the same time, which makes it a perfect addition to a Cheesecake. The spread on top gives a nice rich addition, along with the Lotus biscuits on the bottom. If you don’t want it to be quiiiiteee as Biscoff like, then use 300g of Digestives on the bottom with 150g Unsalted Butter.

Enjoyyyy! x

INGREDIENTS

For the base:

200g biscoff / lotus biscuits

30g butter, melted

For the cheesecake:

225ml double cream

125g caster sugar

675g cream cheese

2 tsp vanilla extract

300g biscoff spread

50g dark chocolate

To decorate:

100ml whipped cream

6 biscoff biscuits

INSTRUCTIONS

Make the base: Line the base of the springform tin with greaseproof paper. Whizz the biscuits to a fine crumb in a food processor, then add the melted butter and mix well. Pour into the bottom of the springform tin, pressing well and evenly. Set aside.

Make the cheesecake layers: In a large bowl, whisk the cream until stiff peaks form. Set to one side. In a separate large bowl with an electric hand whisk, beat together the caster sugar, cream cheese & vanilla extract. Mix until the sugar has dissolved and it’s nice & smooth. Add the whipped cream and gently fold it through using a spatula.

Separate the mixture into 3 bowls- 2 with approx. 275g of cheesecake mix and one with approx. 350g. To one of the 275g bowls add the melted chocolate, and to the other add 100g of the biscoff spread. Leave the third plain. Pour the chocolate mixture on top of the biscuit base and smooth out. Next, pour the biscoff layer ontop of the chocolate layer and smooth out. Finally, pour over the plain vanilla layer and smooth the surface. Gently heat the remaining 200g biscoff spread and pour this over the cheesecake. Leave to set for a minimum of 4 hours, ideally overnight.

To decorate: Pipe 8 dots of whipped cream around the edge and place half a biscuit in the centre of each dot. Crush the remaining biscuits and crumble them over the top.