Biscoff lotus cheesecake
Biscoff lotus cheesecake
This Biscoff lotus cheesecake only needs 5-ingredients, minimum effort, and it will make the perfect dessert for any occasion.
Vegan, nut free | Serves 8 | DESSERT
Ingredients:
For the base:
- 60g plant-based butter
- 250g Biscoff lotus biscuits
For the filling:
- 360g evaporated coconut milk
- 150g plant-based cream cheese
- 400g Biscoff lotus spread
Steps:
1.Melt the butter in a saucepan or in the microwave for 20 seconds.
2.Add the biscuits in a food processor and blend until smooth.
3.Add the melted butter in the food processor and blend to mix.
4.Add the mixture in a 20cm cake pan with a removable bottom and use the bottom of a glass to spread it evenly.
5.In a large mixing bowl, add all the remaining ingredients and use a hand mixer to mix together.
6.Start with the lower setting and increase gradually.
7.Pour the mixture over the base and hit the baking tray on a flat surface to remove any bubbles.
8.Place in the freezer to set for at least 4 hours or overnight.
9.Remove from the freezer 10-15 before cutting and serving it.
Notes:
*Before adding the melted butter in the cookies, you can keep aside some of the blended biscuits to decorate.
*When you blend the filling, cover the bowl with a kitchen towel to avoid any spillage.
Enjoy!
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