No Bake Biscoff Cheesecake

No bake cheesecakes are the perfect all year round dessert. You can make any flavour cheesecake and of course you can tailor them to favourite flavours, seasons or events throughout the year. They are so versatile.

The boys and l have not made a cheesecake for sometime and with lots of Biscoff in the cupboard it was a no brainer to make a no bake Biscoff cheesecake.

I personally love making a no bake cheesecake because it can be made a few days or even the night before l need it and it still tastes so good. In fact l don't think l have ever made a baked cheesecake, this can be a challenge for another day.

With our Biscoff cheesecake we have used chocolate digestive biscuits in the base to give an array of flavours, you can use the lotus biscuits but as our topping is lotus biscuit we use a different base for taste. We use double cream with full fat Philadelphia cream cheese for a creamer taste.

The recipe is simple and easy to follow, have a go today at making your no bake Biscoff cheesecake and let us know what you think.

Enjoy!.

No Bake Biscoff Cheesecake

Prep time: 10 Minutes                    Cook time: 6 hours/overnight            Makes: 8 Slices

Ingredients

For the biscuit base:

300g of Digestive biscuits - crushed

150g of Butter - melted

For the cheesecake filling:

500g of Philadelphia cream cheese

300ml of Double cream

300g of Biscoff spread

80g of Icing Sugar

1 tsp of Vanilla extract

For the topping:

12 Biscoff biscuits

Equipment

2 Mixing bowls

Spatula

Electric whisk

8’ cake tin

Fork

Greaseproof paper

Instructions

1. Grease the cake tin and line just the bottom with greaseproof paper.

2. Begin with making the biscuit base by combining the butter and digestive biscuits together in the mixing bowl with the fork. When the butter is soaked up by the biscuits pour the biscuit crumb into the cake tin spreading it evenly around the tin and pressing the base down firmly with the fork.  Place in the fridge while you begin to make the cheesecake filling.

3. In the other mixing bowl place the Philadelphia, icing sugar, vanilla extract and Biscoff spread and begin to whisk together on a low setting to combine the ingredients.

4. When the ingredients begin to combine begin to slowly pour in the cream and set the whisk to a higher setting  until the filling becomes pale brown in colour. Use the spatula and scrape around the mixing bowl to ensure all the ingredients are combined.

5. Begin to pour the cheesecake filling over the biscuit crumb, using the spatula spread the mixture evenly and place in the fridge overnight or for 6 hours to set.

6. Before serving, crumble 2 of the Biscoff biscuits and sprinkle around the edge of the cheesecake. ( you can use more crumb if prefer).  Spread the remaining biscuits around the edge of the cheesecake at an angle so there is one with every slice.

7. Enjoy!.