Ingredients
Crust
200 g Lotus Biscoff biscuits
60 g vegan butter melted
Filling
450 g vegan cream cheese
80 g powdered sugar
250 g Biscoff spread
200 ml vegan whipped cream whipped
Topping
40 g Biscoff biscuits
100 g Biscoff spread
Instructions
Line an 20 centimeters (8-inch) springform with baking paper.
Put the biscuits in a food processor and grind finely. Add the melted butter and mix well. Press the mixture onto the bottom of the springform.
Instructions
For the filling, place cream cheese and sugar in a bowl and mix using a hand mixer. Add the biscoff spread and continue mixing. Gently fold in the whipped cream.
Pour the mixture over the crust, spread evenly and allow to chill for 1 hour in the fridge.
For the topping, melt the biscoff spread over low heat and allow it to come to room temperature. Pour over the cheesecake, spread evenly, decorate with crushed biscuits and allow to rest in the fridge overnight before serving.
Nutrition
Calories: 704kcal | Carbohydrates: 66g | Protein: 9g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 441mg | Potassium: 204mg | Fiber: 6g | Sugar: 41g | Vitamin A: 658IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 3mg