Biscoff Cheesecake
This no bake cheesecake is very easy to make!  A crunchy Biscoff biscuit base, a creamy vanilla cheesecake filling  oozing with Biscoff spread.  The perfect cheesecake recipe for all the Biscoff lovers.
Servings: 8 yield(s)
Prep Time: 330 mins
Total Time: 330 mins
Ingredients
    For the biscuit base
  • 300 g Lotus Biscoff biscuits
  • 150 g unsalted butter (melted)
    • For the cheesecake filling
  • 500 g full-fat cream cheese
  • 125 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 100 g smooth Lotus Biscoff spread
    • To decorate
  • 2 tbsp smooth Lotus Biscoff spread
  • 3 Lotus Biscoff biscuits (crumbled)
Instructions
  1. For the biscuit base, blitz the biscuits in a food processor until you have a fine crumb. Add the melted butter and blitz a few times until fully combined. Tip the biscuit base into an 23cm deep springform tin and press down firmly.
  2. For the cheesecake filling, in a large bowl whisk together the cream cheese, icing sugar and vanilla extract until smooth. Now mix in the cream until thickened.
  3. Spoon half the cream cheese mixture into the tin, spread roughly to level, then dollop over teaspoonfuls of the Biscoff spread. Tip the remaining cream cheese mixture over the top and spread to cover completely and make a smooth, even layer. Place in the fridge for 5-6 hours to thoroughly set.
  4. When ready to serve, place the spread in a microwavable bowl and melt for 15-30 second until smooth and runny.
  5. Remove the cheesecake from the tin and place on a serving plate or cake stand. Drizzle with the melted spread and sprinkle over the crumbled biscuits. Enjoy!