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No-Bake Biscoff Cheesecake

Crunchy Lotus Biscoff base, a cloud of cream cheese and a molten Biscoff top — layered, chilled and set with no oven at all. The crunch-meets-creamy combo everyone's making.

Ingredients

• 200 g Cream cheese
• 20 Lotus Biscoff biscuits
• 1/2 cup Biscoff spread
• 3 tbsp Butter, melted
• 1/2 cup Fresh cream

Method

1. Crush the Biscoff biscuits fine and mix with the melted butter; press into the base of a tin and chill.
2. Whip the cream cheese with the fresh cream until smooth and fluffy.
3. Fold in half the Biscoff spread, then spread the mixture over the biscuit base and level.
4. Warm the remaining Biscoff spread, pour over the top, and chill for 4 hours until set. Finish with crushed biscuits.

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