Biscoff Cheesecake

Ingredients

Base

Biscoff crackers - 100 g

Crushed

Butter - 40 g

Unsalted. Melted.

Cheesecake mixture

Double cream - 150 mL

Full-fat cream cheese - 200 g

Biscoff spread - 100 g

Toppings

Biscoff spread - 75 g

Biscoff crackers - 25 g

Base

Biscoff crackers - 200 g

Crushed

Butter - 80 g

Unsalted. Melted.

Cheesecake mixture

Double cream - 300 mL

Full-fat cream cheese - 400 g

Biscoff spread - 200 g

Toppings

Biscoff spread - 150 g

Biscoff crackers - 50 g

Base

Biscoff crackers - 400 g

Crushed

Butter - 160 g

Unsalted. Melted.

Cheesecake mixture

Double cream - 600 mL

Full-fat cream cheese - 800 g

Biscoff spread - 400 g

Toppings

Biscoff spread - 300 g

Biscoff crackers - 100 g

Base

Biscoff crackers - 600 g

Crushed

Butter - 240 g

Unsalted. Melted.

Cheesecake mixture

Double cream - 900 mL

Full-fat cream cheese - 1200 g

Biscoff spread - 600 g

Toppings

Biscoff spread - 450 g

Biscoff crackers - 150 g

Quantity multiplier

Directions

Step 1

Line the side of the tin with Biscoff crackers. In a separate bowl, combine crushed Biscoff with melted butter and pressed into the base of the tin. Chill while you make the cheesecake mixture.

Step 2

In a bowl, mix double cream, cream cheese and biscoff spread until thick- almost like ice cream consistency.

Step 3

Pour the mixture in to the tin. Spread the toppings.

Step 4

Freeze for 3-4h. Enjoy!