Indulge in the divine fusion of flavours with a NO BAKE, Dairy-Free Biscoff Cheesecake. The crust, crafted from Biscoff biscuits and melted butter, lays the foundation for a luxurious filling. Revel in the creaminess of Angel Food cream cheese, enhanced by the sweet and spiced notes of Biscoff spread, all harmonised with a luscious layer of whipped cream. Crowned with an irresistible Biscoff spread topping, this dessert is a true showstopper. Elevate your dairy-free dessert game with this heavenly treat – a perfect blend of indulgence and sophistication.
Ingredients:
24 Biscoff biscuits
5-6 Tbsp Butter, melted
1 + ½ cup cream cheese (Angel Food)
⅓ cup biscoff spread
1+½ cup whipped cream*
½ cup biscoff spread
*(I made my own whipped coconut cream with Kara, chill the coconut cream in the fridge overnight for best results)
Instructions:
- Blend biscoff biscuits into fine crumbs and mix with melted butter until it resembles wet sand.
- Press biscoff mixture into the bottom of a 6-inch cake tin or similar (lining it with baking paper), place in the refrigerator to set while you make the filling.
- In a blender, blend together softened cream cheese, biscoff spread and whipped cream until smooth and creamy.
- Pour cheesecake filling over the biscoff crust until evenly coated.
- Put straight into the freezer for 30 minutes atleast or until firm (refrigerate for 4 hours).
- Spread an even layer of biscoff spread over it.
- Decorate the top with biscoff biscuits or leave as is!
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