No bake Biscoff Chesecake

Name: No bake Biscoff Chesecake
Prep time: 20 min
Total time: 20 min
Cuisine: European, British
Ingredients: 300 g Lotus/Biscoff biscuits; 125 g unsalted butter (melted); 500 g cream cheese (full fat); 100 g icing sugar; 250 g Biscoff spread (smooth/crunchy); 1 tsp vanilla extract; 300 ml double cream; 150 ml double cream; 2 tbsp icing sugar; 75 g Biscoff spread (melted); Biscoff biscuits

6 steps

Prep:20min

Updated at: Thu, 17 Aug 2023 07:37:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories714.3 kcal (36%)

Total Fat55.7 g (80%)

Carbs48.3 g (19%)

Sugars33 g (37%)

Protein5.2 g (10%)

Sodium302 mg (15%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into an 8"/20cm deep springform tin.

Spring Pan

Step 2

With an electric mixer, mix the cream cheese, vanilla, icing sugar and Biscoff spread until smooth.

Step 3

Mix in the double cream and whisk until its thick and holds itself completely! (Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through!

Step 4

Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.

Step 5

Remove from the tin and decorate how you like.