Biscoff Cheesecake
Recipe and picture courtesy of Braidy Hughes
Ingredients
- 200g digestive biscuits
- 70g vegan butter
- 700g vegan cream cheese
- 200g Biscoff Spread
- 60g caster sugar
Directions
Step 1
Lightly grease a springform cake tin & line with baking paper.
Step 2
Place the biscuits in a food processor & process into fine crumbs. Melt the vegan butter in a microwave (20seconds) and then add to the biscuit crumbs and process to combine. Tightly press crumbs into the base of the cake tin & chill for 30 minutes.
Step 3
In a bowl place the cream cheese, 100g of biscoff spread & caster sugar and beat until combined and smooth. Spread on top of the chilled base & freeze for 2hrs (or overnight in a fridge).
Step 4
Melt the remaining 150g of biscoff spread in a microwave until runny and drizzle on top. Chill for another 30 minutes. Top with whipped coconut cream if you like before serving.
Ingredients
- 200g digestive biscuits
- 70g vegan butter
- 700g vegan cream cheese
- 200g Biscoff Spread
- 60g caster sugar
