No Bake Biscoff Nutella Cheesecake (Print Version)
# Ingredients:
→ Base
01 -
290g Lotus Biscuits, finely crushed (2¾ cups Biscoff cookies)
02 -
100g unsalted butter, melted (7 tbsp)
→ Cheesecake Filling
03 -
400ml double cream, cold (1⅔ cups heavy whipping cream)
04 -
500g cream cheese, room temperature (2 cups)
05 -
450g Nutella (1¾ cups)
06 -
80g icing sugar (⅔ cup powdered sugar)
→ Topping
07 -
200g Biscoff spread, melted (¾ cup)
08 -
2 Lotus biscuits, finely crushed
# Instructions:
01 -
Line an 8-inch springform pan with parchment paper. Crush Lotus biscuits into fine crumbs, combine with melted butter until like wet sand. Press firmly into pan base and chill.
02 -
Whip cold double cream until stiff peaks form. In another bowl, beat cream cheese, icing sugar and Nutella until smooth. Gently fold in whipped cream.
03 -
Pour filling over chilled base, spread evenly. Refrigerate for at least 6 hours or overnight to set.
04 -
Remove set cheesecake from pan. Melt Biscoff spread until pourable, spread over cheesecake. Sprinkle crushed Lotus biscuits around edge for decoration.
05 -
Refrigerate for 30 minutes to set topping. Slice and serve, optionally with whipped cream or berries.
# Notes:
01 -
Can be made ahead and chilled overnight
02 -
Best served chilled
03 -
Keep refrigerated for up to 3 days