Biscoff and Nutella Cheesecake Recipe

No-bake Biscoff and Nutella Cheesecake

It has a buttery Biscoff base, a creamy Nutella cheesecake filling, and a smooth Biscoff topping with crushed Lotus biscuits around the edge 

 

All you need is

Base:

290g Lotus Biscuits, finely crushed

100g unsalted butter, melted

Cheesecake filling:

400ml double cream, cold

500g cream cheese

450g Nutella

80g icing sugar

Topping:

200g Biscoff spread, melted

2 Lotus biscuits, finely crushed

Tin size: 8” springform tin

INSTRUCTIONS

The recipe for your cheesecake:

Line a 20cm/ 8in cake tin with baking paper.

Add 290g crushed Lotus Biscuits and 100g melted butter to a bowl, mixing until combined.

Pour your base into the cake tin and press it down firmly.

Whisk 400ml double cream in a bowl.

In another bowl, add 500g cream cheese, 80g icing sugar and 450g Nutella.

Whisk until fully combined.

Fold your whipped cream into the mix.

Scoop the Nutella cheesecake mix into your cake tin and smooth it out.

Refrigerate for 8 hours minimum.

Run a knife around the tin for a smooth cake.

Lift the cake tin ring off of the cake.

Pour 200g melted biscoff spread on top of the cheesecake and smooth it out.

Sprinkle 2 crushed lotus biscuits around the edge of your cheesecake, in a ring.

Put in the refrigerator for 1 hour.

Enjoy!