CREAMY BISCOFF CHEESECAKE
This has been the most requested recipe ever and finally I’m sharing this delicacy with you! So time to shop the ing ingredients and get ready to blend this cheesecake away 😍
I was inspired by the amazing projectveganbaking, so check out his insane creations and baking skills as well!
Recipe for a 20cm cake:
150g Biscoff Biscuits
50g Coconut Oil, melted (or butter)
Pinch of salt
500g V Cream Cheese
300g Cashews, soaked
100g Biscoff Spread
1/2-1 Tbsp Vanilla Extract
Pinch of Salt
Biscoff Spread, melted
Biscoff Biscuits, crumbled
Blend biscuits in a food processor, melt coconut oil and mix until well combined.
Line a baking pan, spread & press the crust mix into the tin. Chill in the freezer for 30 minutes.
👉🏼 Filling: Soak 300g cashews in boiling water for 20 minutes (or overnight in hot water). Drain them and blend them in a food processor.
Add cream cheese, vanilla extract, biscoff spread, erythritol and salt then blitz again until the batter is thick and smooth. (add more biscoff if you like – depending on how sweet you want the cake to be)
Spread the filling on top of the crust let it set for 3-4 hours. Cover it with foil so it doesn’t dry out.
Melt the spread and pour it on top of the cheesecake. Place in the fridge for another 1-2 hours, then decorate it with more biscuits!
Enjoy this sweet treat & bite into a rich cheesecake with an amazing biscoff flavor!
Lots of love,