Biscoff Cheesecake (Easy, No Bake)

Ingredients

• 350 g Lotus/Biscoff biscuits ((approx 1.25x a package of 250g))
• 1/2 cup butter (melted)
• 500 g cream cheese (full fat)
• 300 ml whipping cream ((36% fat))
• 3/4 cup icing sugar (or confectionary sugar)
• 1/2 cup espresso (1-2 shots)
• 1 cup biscoff spread, smooth ((approx. 250g))
• 6-8 crushed lotus cookies
• 3/4 cups biscoff spread, smooth (remaining 150g of the jar)

Instructions

1. 1

   --- For the crust ---

2. 2

   In a food processor, blitz the cookies for the base until you get a fine crumb. If you don't have a food processor, you can crush them inside a plastic bag.

3. 3

   Melt the butter and mix it into the cookie crumbs until they're coated well and they look wet. Press firmly into a 9 inch springform pan. Do this using the bottom of a cup to ensure its packed in well.

4. 4

   Place the crust in the freezer for 10-15 minutes while you prepare the filling

5. 5

   --- For the cheesecake layer ---

6. 6

   Ensure your cream is kept very cold right before whipping. You can also place your stand mixer bowl and whisk attachment in the freezer for 5 minutes to cool them

7. 7

   Whip the cream in a stand mixer (or using a hand mixer) until you achieve stiff peaks. This should take roughly 1 minute. Ensure you don't over whip it or it will turn into butter, so keep an eye!

8. 8

   Remove the whipped cream from the stand mixer bowl and set aside. In the same bowl, add the cream cheese, icing sugar, and espresso and mix together until combined using the paddle attachment

9. 9

   Place the biscoff spread in a microwave safe bowl and heat for 40 seconds to loosen it a bit which helps it to easily incorporate into the cheese

10. 10

    Add the biscoff spread and continue mixing the cheesecake layer until well combined.

11. 11

    Fold the whipped cream into the cheesecake mixture gently to avoid losing the air

12. 12

    Spread the mixture evenly over the biscuit crust and chill in the fridge for 5-6 hours (or overnight), or in the freezer for 2-3 hours if you're in a rush

13. 13

    --- To serve ---

14. 14

    Remove from the springform pan. Using a thin spatula, you can try removing it from the base of the pan (this works easily if the cheesecake was frozen). If you're not brave enough, leave it on the base to serve and place it on a plate

15. 15

    Melt the remaining biscoff butter until completely melted, about 40 seconds in the microwave

16. 16

    For the drip effect, place some in a ziploc bag and snip off the end, then drip around the edges, working quickly. Pour the remaining on the surface and spread it out into an even layer (do this quickly because it will harden as it cools from the cheesecake). Place it in the fridge for 10-15 minutes to set the topping.

17. 17

    Cover with crushed biscuits and enjoy