No-Bake Mascarpone Biscoff Cheesecake
Servings: 8
Ingredients
For the Cheesecake Biscuit Crust
- 150 grams Lotus Biscoff Biscuits
- 150 grams Rich tea or Digestive Biscuits
- 100 grams Melted Butter
For the cheesecake filling
- 300 ml Double cream
- 50 grams Powdered Sugar
- 250 grams Biscoff Spread (Smooth)
- 180 grams Full Fat Philadelphia Cream Cheese
- 250 grams Mascarpone Cheese
To decorate the cheesecake
- 2 Biscoff biscuits - crushed and some extra to decorate
- 3 tbsp Biscoff spread (melted)
- ½ cup Whipped cream - to pipe on cheesecake
Instructions
To make the biscuit base
- In a food processor, crush the biscoff biscuits and rich tea / digestive biscuits until you get a sandy texture.
- Pour the melted butter into the crushed biscuits and mix until combined.
- Tip the biscuit mixture into a prepared spring form cake tin. Press down to achieve an even layer at the bottom of the tin. Place in the fridge.
To make the cheesecake filling
- In a large mixing bowl, whisk together the mascarpone cheese, cream cheese, powdered sugar and biscoff spread.
- Pour the double cream into a separate bowl and whip until it forms stiff peaks.
- Carefully fold the whipped cream into the cheese mixture until thoroughly combined.
- Take the cheesecake filling and pour it into the springform tin, right on top of the biscuit base.
- Place the cheesecake in the fridge to set for up to 6 hours or overnight.
- Once the cheesecake is set, top with crushed biscuits and melted biscoff spread. You can also pipe some whipped cream to decorate (optional)
- Serve and enjoy!