No Bake Salted Caramel Biscoff Cheesecake
Serves 1
Directions
- 1Crush Lotus biscuits finely using a food processor or a bag and rolling pin.
- 2Pour the crushed biscuits into a bowl and mix with melted unsalted butter until combined.
- 3Line an 8-inch tin with baking paper.
- 4Place Lotus biscuits around the edge of the tin, facing outwards.
- 5Press the biscuit base mixture firmly into the tin and set aside.
- 6Whisk double cream to stiff peaks and set aside.
- 7In another bowl, add cream cheese, icing sugar, and thick salted caramel sauce.
- 8Whisk the cream cheese mixture until combined.
- 9Fold in the whipped cream into the cream cheese mixture.
- 10Scoop the cheesecake filling onto the biscuit base and smooth it out.
- 11Pour melted thick salted caramel sauce over the cheesecake filling and smooth it out.
- 12Pour melted Biscoff spread over the caramel layer and smooth it out.
- 13Refrigerate the cheesecake overnight.
Ingredients
- 290 g Lotus biscuits
- 120 g unsalted butter, melted
- 16.5 Lotus biscuits
- 300 ml double cream
- 500 g cream cheese, room temp
- 120 g icing sugar
- 120 g thick salted caramel
- 150 g thick salted caramel, melted
- 120 g Biscoff spread, melted
Equipment
food processorbowl8-inch tinwhiskspatula
Tips
- Refrigerate overnight for best results.