No Bake Biscoff Cheesecake Recipe

Ingredients

• 8" (20cm) Round Springform Tin
• Small Saucepan or Bowl
• Food Processor
• Large Bowl
• Whisk
• Electric Stand Mixer or Electric Hand Whisk
• Spatula
• Skewer or Sharp Knife
• 60 g (1/4 Cup) Unsalted Butter
• 140 g (5 oz) Lotus Biscoff Biscuits
• 150 ml (2/3 Cup) Double Cream
• 100 g (1/2 Cup) Golden Caster Sugar
• 450 g (16 oz ) Philadelphia Original Cream Cheese
• 1 tsp Vanilla Extract
• 65 g (1/3 Cup) Biscoff Spread

Instructions

1. 1

   Grease and line the base and sides of...: Grease and line the base and sides of the tin. Blitz the biscuits in the food processor until they become fine crumbs, pour in the butter and pulse briefly until it just starts to clump. Tip into the prepared springform pan and press firmly into the bottom with the back of a spoon. Chill in the fridge until needed.

2. 2

   Whisk the cream to stiff peaks in a...: Whisk the cream to stiff peaks in a large bowl and set aside.

3. 3

   Beat the sugar, cream cheese and vanilla extract...: Beat the sugar, cream cheese and vanilla extract in an electric stand mixer (or bowl with an electric hand whisk) for 2-3 minutes until smooth.

4. 4

   Carefully fold the whipped cream into the cream...: Carefully fold the whipped cream into the cream cheese mixture.

5. 5

   Pour the vanilla mixture on top of the...: Pour the vanilla mixture on top of the biscuit base and roughly smooth out.

6. 6

   Melt the biscoff spread in a saucepan over...: Melt the biscoff spread in a saucepan over a low heat or in the microwave until runny. Pour randomly over the cheesecake then swirl with a skewer to create a marble effect. Set in the fridge for 4 hours or overnight.