Easy Biscoff No-Bake Cheesecake

Base

1. Line a spring-form cake tin (approx. 20cm diameter and 7cm deep) with greaseproof paper.
2. Blend the Lotus Biscoff biscuits until fine or wrap in a clean tea towel and bash with a rolling pin until smooth.
3. Gently melt the vegan butter in a small saucepan on a low heat until fully dissolved. Combine thoroughly with the blended biscuits in a large mixing bowl.
4. Transfer the mixture into the lined cake tin and evenly distribute along the bottom and up the sides, packing firmly with the back of a spoon or with your hands. Place in the fridge for a minimum of 30 minutes.

Filling

1. Whip the vegan double cream until stiff peaks form and then place in the fridge.
2. Using a food processor or high-speed blender, thoroughly blend the vegan plain cream cheese, Lotus Biscoff spread, icing sugar, melted coconut oil, vanilla extract and salt until smooth.
3. Gently stir through the whipped vegan double cream until combined (don’t overstir).
4. Pour the filling onto the base and then refrigerate overnight.

Topping/assembly

1. Once the cheesecake has chilled, place the Lotus Biscoff spread into a small saucepan and very gently heat on low until melted. If the spread gets too thick, add a couple of tablespoons of odourless coconut oil. Leave to cool then evenly pour over the top of the cheesecake.
2. Crush the Lotus Biscoff biscuits and sprinkle over the top of the cake as you like.
3. Serve immediately or return to the fridge.