Thanks the gods Biscoff biscuits are vegan, right? Also this is a no-bake cheesecake, you’ve been warned.
Ingredients
- 285g crushed digestives
- 98g melted butter
- 65g icing sugar
- 170g vegan cream cheese
- 1 tsp sugar
- 270ml vegan double cream
- 4 tbsp biscoff spread
Method
- Crush your digestives and mix with your melted butter.
- Add to a lined tin. This is your base. Leave it in the fridge for 45 minutes.
- Cream together your sugars and cream cheese.
- Whisk your double cream in another bowl until it is thick.
- Add your cream cheese mix and double cream together and stir slowly.
- Add in biscoff spread and continue to stir.
- Add your mix into your tin and refrigerate for over an hour.
- Top with biscoff biscuits and melted spread.
Additional notes
- I use Elmlea’s plant-based double cream.