Easy No-bake Biscoff Cheesecake
I chose to make this Biscoff cheesecake for our Viva! Bake Off as it’s delicious, indulgent and super easy to make (even I can do it)!
Courtesy of Charlotte Heath
See other recipes by Charlotte Heath
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Preparation time
25 min
Meal
- vegan-desserts
Servings
8-10
Ingredients
Base
- 170g/ 6oz Lotus Biscoff Original biscuits
- 2 tbsp vegan butter or spread
Filling
- 400g/14 oz plain vegan cream cheese
- 200g/7 oz Biscoff Spread Smooth
- 2 tbsp granulated sugar
Topping
- 2 tbsp Lotus Biscoff Spread Smooth
- 80g/3 oz Lotus Biscoff Original biscuits
Instructions
Base
- Crush the 170g Lotus Biscoff biscuits in a mixing bowl until they are breadcrumb like consistency (I did this with a rolling pin or alternatively, you can use a food processor).
- Melt the dairy free spread and combine well with the biscuit crumbs.
- Transfer the mixture into a loose bottomed cake tin. Push the mixture down with the back of a spoon to make an even/solid layer.
Filling
- Mix the cream cheese, Biscoff spread and sugar together in a large mixing bowl (this can be done by hand but is much easier using a hand blender).
- Spoon the mixture on top of the biscuit base and use the back of a spoon to smooth the top.
- Chill in the fridge overnight.
To decorate
- Melt the Biscoff spread in the microwave for 20 seconds on 900w/until it is a runny consistency.
- With a spoon decorate the top by creating fine lines of the melted spread (or however else you wish!).
- Break the remaining biscuits in half and push gently in to the cheesecake around the outside.
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