Indulge in the simplicity of a decadent, no-bake cheesecake, especially when it involves Biscoff, a personal weakness of mine. I whipped up this treat to celebrate an occasion, and it’s sure to be a hit!
Ingredients:
Base:
- 150g Lotus biscuits OR digestive biscuits
- 50g vegan butter/margarine, melted
Filling:
- 8 Lotus biscuits
- 2 cans of full-fat coconut milk, cream only
- 170g vegan cream cheese
- 1/4 cup maple/agave syrup
- 40ml coconut milk
- 2 tbsp Biscoff spread
Topping:
- 4 tbsp Biscoff spread, melted
- Lotus biscuits, whole and crumbled
Instructions:
- Line the base of an 8-inch cake tin with greaseproof paper.
- Blend biscuits to a fine crumb in a processor and add the melted butter. Process briefly to combine until the mixture sticks together easily with your fingers. Press evenly into the cake tin and set aside in the fridge.
- Prepare the filling by adding Lotus biscuits to the processor and blending to a fine crumb. Open the tins of coconut milk, separating the cream from the milk, and reserve both for the recipe. Add in the coconut cream, cream cheese, maple syrup, coconut milk, and Biscoff spread. Blend until smooth and creamy, adding a little more coconut milk if needed. The mixture should be very thick but pourable.
- Pour the filling onto the base and set aside in the freezer to set for at least 5 hours or overnight.
- Once firm, remove from the tin and top with melted Biscoff spread and Lotus biscuits and crumb.
- Store leftovers in the freezer for up to two weeks and thaw in the fridge for a couple of hours before serving.
Enjoy the creamy, indulgent goodness of this Biscoff cheesecake!
