Biscoff Nutella No-Bake (Print Version)
# Ingredients:
→ Base
01 -
7 tbsp unsalted butter, melted (100g)
02 -
2¾ cups crushed Biscoff cookies (290g Lotus biscuits)
→ Cheesecake Filling
03 -
1¾ cups Nutella (450g)
04 -
⅔ cup powdered sugar (80g icing sugar)
05 -
1⅔ cups cold heavy whipping cream (400ml double cream)
06 -
2 cups cream cheese, softened (500g)
→ Topping
07 -
¾ cup melted Biscoff spread (200g)
08 -
2 crushed Lotus biscuits
# Instructions:
01 -
Get an 8-inch springform tin ready by covering the bottom with parchment. Use a food processor or rolling pin to crush the biscuits into crumbs. Combine with the melted butter until it feels like damp sand. Pack this mixture firmly into the tin and refrigerate.
02 -
Whip the chilled cream until it's thick and holds stiff peaks. In another bowl, mix together the cream cheese, powdered sugar, and Nutella until smooth and creamy. Carefully fold in the whipped cream.
03 -
Spread the filling evenly over the chilled biscuit layer. Let it set in the fridge for at least 6 hours or overnight, whichever you prefer.
04 -
Remove the cheesecake from the tin. Warm the Biscoff spread until it's runny and carefully pour it on top of the cheesecake. Sprinkle the crushed biscuits around the edges and pop it back in the fridge for 30 minutes to firm up.
# Notes:
01 -
It's great to chill overnight so it's nice and firm.
02 -
Warm the Biscoff spread, but make sure it's not too hot before using.
03 -
No baking is involved in this process.