No-Bake Lotus Biscoff Cheesecake

The Lotus Biscoff layer cake which I posted last week was delicious and I had a few requests for some more bakes using the Biscoff spread which I used last week so I decided to make a cheesecake. It is light and fluffy and has the perfect amount of Biscoff spread.

I also decided to make some mini cheesecakes to go in ramekins which made them a lot easier to store in the fridge and they were the perfect portion size.

No-Bake Lotus Biscoff Cheesecake

Ingredients:

Biscuit Base

· 250g Lotus Biscuits

· 60g Butter

Cheesecake Filling

· 150ml Double Cream

· 400g Full Fat Cream Cheese

· 50g Icing Sugar

· 1tsp Vanilla Extract

· 80g Biscoff Spread

Instructions:

Biscuit Base

1. Melt the butter in a pan.

2. With a food processor or by just using a rolling pin, crush the biscuits until it reaches a sandy consistency. 3. Add the biscuit crumbs to the butter and mix. Press the mixture into a 7 or 8-inch tin.

Cheesecake Filling 4. Whisk the double cream very quickly for 5 minutes with an electric whisk. 5. Add in the cream cheese, vanilla extract and icing sugar and whip for 3-5 minutes.

6. Add the spread and whisk until fully combined.

7. Fold the mixture until smooth and fluffy.

8. Spread into the tin with the biscuit base.

9. (Optional) Melt 25g of biscoff spread and drizzle on top to decorate.

10. Refrigerate for 4 hours and then enjoy.

If you want to try this using ramekins, follow the instructions the same but just use a ramekins instead of a tin.