Easy No-bake Biscoff Cheesecake

Charlotte's No-Bake Vegan 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)!

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Preparation time

25 min

Cook time

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

  1. 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).
  2. Melt the dairy free spread and combine well with the biscuit crumbs.
  3. 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

  1. 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).
  2. Spoon the mixture on top of the biscuit base and use the back of a spoon to smooth the top.
  3. Chill in the fridge overnight.

To decorate

  1. Melt the Biscoff spread in the microwave for 20 seconds on 900w/until it is a runny consistency.
  2. With a spoon decorate the top by creating fine lines of the melted spread (or however else you wish!).
  3. Break the remaining biscuits in half and push gently in to the cheesecake around the outside.

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