CREAMY BISCOFF CHEESECAKE This has been the most requested recipe ever and fina…

CREAMY BISCOFF CHEESECAKE

This has been the most requested recipe ever and finally Iโ€™m sharing this delicacy with you! So time to shop the ing ingredients and get ready to blend this cheesecake away ๐Ÿ˜

I was inspired by the amazing projectveganbaking, so check out his insane creations and baking skills as well!

Recipe for a 20cm cake:

Base
150g Biscoff Biscuits
50g Coconut Oil, melted (or butter)
Pinch of salt

Filling
500g V Cream Cheese
300g Cashews, soaked
100g Biscoff Spread
50g Erythritol
1/2-1 Tbsp Vanilla Extract
Pinch of Salt

Topping (optional)
Biscoff Spread, melted
Biscoff Biscuits, crumbled
โ€จ๐Ÿ‘‰๐Ÿผ Base:
Blend biscuits in a food processor, melt coconut oil and mix until well combined.
โ€จLine a baking pan, spread & press the crust mix into the tin. Chill in the freezer for 30 minutes.
โ€จ๐Ÿ‘‰๐Ÿผ Filling:โ€จSoak 300g cashews in boiling water for 20 minutes (or overnight in hot water). Drain them and blend them in a food processor.
โ€จAdd 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)
โ€จSpread the filling on top of the crust let it set for 3-4 hours. Cover it with foil so it doesnโ€™t dry out.
โ€จ๐Ÿ‘‰๐Ÿผ Topping:
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,
Louisa ๐Ÿงก

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