biscoff cheesecake - Media Credit:

Biscoff Cheesecake

Made with the famous Lotus Biscoff Biscuit, and using Cashews for the filling. This is a treat the whole household will adore!

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1 Minutes Read

Made with the famous Lotus Biscoff Biscuit, and using Cashews for the filling. This is a treat the whole household will adore!
biscoff cheesecake
Duration1 hr 5 mins
Prep Time1 hr 5 mins
Servings8 people

Ingredients

Base
  • 150 g pitted dates
  • 200 g pecans or walnuts
  • 200 g Biscoff biscuits or oaty biscuits
  • 1 tbsp vegan butter melted
  • 1/2 tsp vanilla extract
Filling
  • 325 g cashews
  • 400 ml vegan creme fraiche
  • 1 tin full fat coconut milk (fat only)
  • 100 g Biscoff sauce
  • 100 ml maple syrup

Instructions

  • Soak cashews in hot water for 30 mins – 1 hour.
  • Blend base ingredients until all combined, then press into a cake tin and place in freezer.
  • Blend filling ingredients for 5-6 minutes until silky smooth, then pour onto base and return to freezer for 30 mins.
  • Top with Biscoff Sauce & Biscuits and return to freezer, you can eat it at this point or keep it in the freezer overnight, simply take out 5 mins before serving.
This recipe was republished with permission from Giuseppe Federici.
Find the original recipe here.
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Giuseppe Federici

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