A delicious No-Bake Biscoff Cheesecake, with a Lotus Base, sprinkled with more biscuits and whipped cream and a Biscoff Drizzle.
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.
With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and Biscoff Spread until smooth.
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).
Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
Remove from the tin and decorate how you like. I spread the leftover biscoff spread on top.
Then, I whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice.
If it looks like your cheesecake isn't setting, or its a but sloppy, or you're even not sure.. try it anyway. Try to set the mix anyway! If it still doesn't set, freeze it and have an Ice Cream Cheesecake!