Shoutout to Lotus Biscoff for bringing its iconic spread to Australia in 2019 and making ‘Biscoff-flavoured-anything’ essential to dessert menus everywhere. This rich, fluffy cheesecake is 0% healthy and 100% decadence, and that’s exactly how a dessert should be.
You will need
Serves 12
For the base:
- 250g Biscoff cookies
- 100g plant-based butter, melted (e.g. Nuttelex)
For the cheesecake filling:
- 450g plant-based cream cheese, room temperature (e.g. Biocheese)
- 250g thickened plant cream (e.g. Flora)
- 250g Biscoff spread
- 100g icing sugar
To decorate (optional):
- 100g Biscoff spread, melted
- Extra thickened plant cream, whipped
- Extra Biscoff cookies and cookie crumbs
Recipe: Rainbow Nourishments
Directions
30 mins to prep
4 hours to set
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Step 1
Line a 20cm spring-form or loose-bottom cake pan with baking paper.
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Step 2
Prepare the base: Add the cookies to a food processor and pulse until they form fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of your cake pan.
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Step 3
Prepare the filling: Add all filling ingredients to a large bowl and whip with an electric mixer until light and fluffy. Alternatively, you can use a stand mixer with the whisk attachment.
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Step 4
Spoon the cheesecake filling into your cake pan, then cover and chill the cheesecake for 4 hours or until it’s firm to the touch.
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Step 5
To decorate: Remove the cheesecake from the cake pan. Pour the melted Biscoff spread on top, then chill the cheesecake for a further 30 minutes. Top with more whipped cream, crushed and whole biscoff cookies as desired. Enjoy!
Hot tip!
Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
Note: The whipped cream may deflate a little and the cookies will soften over time.
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Recipe: Rainbow Nourishments
