The ultimate Biscoff Cheesecake recipe - Step-by-step method

Utterly delicious no bake Biscoff cheesecake
Ingredients:
CAKE PAN 16 cm diameter
250 g lotus cookies
70 g melted butter (5 tbsp)
450 g cream cheese (16 oz)
100 g powdered sugar (3/4 cup)
200 g biscoff cookie butter (1/2 cup)
500 ml heavy whipping cream (2 cups)
Gelatine 10 g
For the topping:
200 g biscoff cookie butter (1/2 cup)
Biscoff biscuits crumbs to decorate
1- In a food processor blitz the Biscoff biscuits until broken down into fine crumbs.
Transfer the crumbs to a mixing bowl and pour in the melted butter and stir. Put in the refrigerator until we make the cheesecake filling.
2- In to a large mixing bowl add the cream cheese, icing sugar, and whisk.
Then add the heavy cream, Biscoff spread and the gelatine previously melted. Beat with an electric hand whisk until well combined and thick.
3- Layer the mixture on top of your biscuit base. Smooth the top with an spatula/or the back of a tablespoon and then bang it once or twice down on the benchtop to get rid of any air bubbles.
4 - Put in the fridge to set for a minimum of 6 hours or preferably overnight.
5 - Decoration is optional: melt the Biscoff Spread in short 10 second bursts in the microwave and pour in the silicone mold. Freeze completely before removing it form the mold.
Enjoy and thank you for watching!

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