Biscoff Nutella No-Bake (Print Version)

# Ingredients:

→ Base

01 - 2¾ cups Biscoff crumbs (290g Lotus biscuits), finely crushed

02 - 7 tbsp melted unsalted butter (100g)

→ Cheesecake Filling

03 - Cold heavy cream (1⅔ cups or 400ml)

04 - Softened cream cheese (2 cups or 500g)

05 - 1¾ cups Nutella (450g)

06 - ⅔ cup powdered sugar (80g)

→ Topping

07 - ¾ cup melted Biscoff spread (200g)

08 - Crushed Lotus biscuits (2 pieces)

# Instructions:

01 - Line an 8-inch springform pan with parchment paper. Blend the biscuits into crumbs. Combine crumbs with the melted butter till it clumps together like damp sand. Press it firmly into the pan base. Chill.

02 - Whisk your cold cream until firm peaks form. Separately, blend cream cheese, powdered sugar, and Nutella till smooth. Carefully fold whipped cream into this mixture.

03 - Evenly spread the creamy filling onto the base. Leave in the fridge for at least 6 hours or overnight to firm up.

04 - Take out the cheesecake from the pan. Warm up the Biscoff spread until it’s a pourable consistency. Coat the top of the cheesecake with it. Scatter crushed biscuits on top. Let it chill again for another 30 minutes.

# Notes:

01 - Prep it ahead—it tastes even better when chilled overnight.

02 - Biscoff spread should be warmed, but avoid overheating it.

03 - You don’t need to bake anything!

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