• Line the base of a 8 inch / 20cm non-stick loose bottom baking tin with parchment paper then grease the sides and the top of the parchment with butter.

BASE

• Blitz the biscoff in food processor until a fine crumb.
• Add the melted butter and pulse until combined.
• Press the biscuit base mix into the bottom of your prepared cake pan and smooth with the back of a spoon. Chill in the fridge whilst you make the filling.

FILLING

• Add the cream cheese to mixing bowl with the warmed biscoff spread, vanilla and cinnamon.
• Whisk with an electric mixer to combine. Don’t over-mix!
• In a separate bowl, whisk the whipping cream to just soft peaks. Fold the cream into the biscoff cream cheese with a spatula.

ASSEMBLY

• Add the filling mixture to the base that’s been in the fridge. Refrigerate the No Bake Biscoff cheesecake for 8 hours or overnight.
• Remove from tin. I like to run the sides under the warm water tap for a few seconds to loosen it. Careful not to melt it though.
• When almost ready to serve, melt the Lotus Biscoff spread gently in the microwave for about 20 seconds. While still warm, spread over the top and allow to drizzle a little down the sides. Top with finely crushed biscoff round the edges.
• Chill in the fridge for an hour or my top tip to make slicing easier, place the cheesecake in the freezer for about an hour before slicing. If you accidentally over harden just allow it to come to room temperature a little.