Name: Biscoff Cheesecake
Prep time: 65 min
Total time: 65 min
Ingredients: 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; 325 g cashews; 400 ml vegan creme fraiche; 1 tin full fat coconut milk ((fat only)); 100 g Biscoff sauce; 100 ml maple syrup

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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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Duration1 hr 5 mins

Prep Time1 hr 5 mins

Servings 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.