No Bake Biscoff Cheesecake

A Creamy cheesecake with crushed lotus biscuits in the bottom layer and lotus creamy for filling. That’s so easy to make and no need to bake. This time I preferred to use mini cake rounds (8 round pans), but 20cm (8”) springform cake pan also does work.

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Prep Time: 30 minutes

Chill Time: 6 hours

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INGREDIENTS:

For the Crust;

• 250 gr lotus biscoff biscuits

• 85 gr unsalted butter (melted)

• For the Filling;

• 240 ml heavy whipping cream

• 400 gr cream cheese

• 240 gr biscoff spread (smooth/crunchy)

• 60 gr powder sugar

• 1 tsp vanilla extract

• A pinch of salt

For the Decorate;

• 3 tbsp biscoff spread (melted)

• 2-3 finely ground biscuits

INSTRUCTIONS:

• Pulse the biscuits in a food processor until finely ground. Put in a bowl and mix with ground almonds and melted butter until the mixture looks like wet sand.

• Transfer to the lined cake pan and then press down with a glass or measuring cup.

  **I skipped this step but if you like more crispy texture, bake for 7-8 minutes to 160C (325F)

• Beat the heavy whipping cream in a bowl until stiff peaks form. Transfer to the fridge until ready to use.

• Mix the cream cheese, vanilla, powder sugar, salt and biscoff spread until smooth.

• Take the cream out and fold into the cream cheese mixture.

• Spread the mixture evenly over the biscuit base and chill in the fridge for at least 6 hours, preferably overnight.

• After chilled, melt the biscoff spread (bainmarie method) and drizzle to the top then sprinkle some finely ground biscuits.

Bon Appetit…