|250 g||Lotus biscuits — Crushed|
|75 g||butter — melted|
|500 g||cream cheese — full-fat, at room temperature|
|50 g||castor sugar|
|1 tsp||Vanilla essence|
|240 g||Lotus Biscoff spread|
Grease and line a springform or loose bottom baking tin (these are the easiest for these no bake cheesecakes).
Mix the crushed Lotus biscuits with the melted butter and press it into the bottom of the baking tin. Pop this in the fridge while you prepare the filling.
Add to the bowl of an electric mixer, the cream cheese, sugar and vanilla and beat until smooth and creamy. Add 3/4 of the Biscoff spread and beat until smooth. Make sure to scrape down the sides.
Add cream and beat for a few minutes until thick and fluffy. Add the remaining 1/4 of Biscoff and beat for a few seconds to create swirls in the mixture.
Pour mixture into the baking tin, on top of the base, smoothen the top and place in the fridge for at least 6 hours to allow to rest and set.
Before serving top it off with some more melted Biscoff and crushed Lotus biscuits.
Reprinted with permission from Sadie’s Bubble of Yum, follow on Instagram