Easy vanilla ice cream
A traditional creamy and cold treat - eat on its own, or dollop on apple pie
Biscoff cheesecake
Serves 8 - 10
Easy
Prep:
Cook:
plus cooling and chilling
Whip up this easy, no-bake cheesecake for Biscoff fans. You can prep ahead and keep it chilled, so there's more time to spend with guests
Skip to ingredients
- 120g salted butter
- 250g Lotus Biscoff biscuitsplus a few extra to decorate
- 150g smooth Lotus Biscoff spreadplus extra to decorate
- 500g soft cheese
- 300ml double cream
- 4 tbsp icing sugar
Nutrition: Per serving (10)
- kcal595
- fat48g
- saturates27g
- carbs35g
- sugars23g
- fibre0.4g
- protein5g
- salt0.87g
Method
step 1
Line the base of a 20cm springform cake tin with baking parchment. Melt the butter in the microwave in 30-second bursts. Meanwhile, blitz the Biscoff biscuits in a food processor to make coarse crumbs. Transfer to a bowl, then stir through the melted butter until it has a texture like damp sand.
step 2
Tip the mixture into the lined tin, using a spoon to smooth and flatten. Keep chilled while you make the filling.
step 3
Gently melt the Biscoff spread in a microwave-safe bowl in short bursts in the microwave, then leave to cool slightly. Put the soft cheese in a large bowl and beat with an electric whisk to loosen. Pour in the cream and sift over the icing sugar, then add the Biscoff spread. Beat on a low speed for 2-3 mins until thick and smooth.
step 4
Spoon the mixture onto the chilled base, then smooth out using the back of the spoon. Chill for 4-5 hrs or overnight.
step 5
To decorate, melt some Biscoff spread in the microwave as before and drizzle over the top of the cheesecake, then scatter over some roughly crushed biscuits.
