No-Bake Peanut Biscoff Cheesecake
Ingredients
Base:
200g Biscoff biscuits
80g melted vegan butter or margarine
Filling:
700g Angel Food dairy-free cream cheese
80g Biscoff spread
80g peanut butter
50g sugar
Method
Crush the biscuits finely, either in a food processor or putting them in a plastic bag and crushing them with a rolling pin.
Melt the butter/margarine and mix it thoroughly with the biscuit crumbs.
Press this mixture into a 22cm springform tin to form the base.
Chill the base in the fridge while you make the filling.
Melt all the 'filling' ingredients together in a double-boiler (I use a metal bowl that sits inside one of my pans).
Once the cream cheese is almost completely melted, blend the mixture in the food processor to make it really smooth.
Spread evenly over the chilled base.
Chill for several hours before serving, or ideally overnight. (If you’re in a hurry, you can fast-track the process by freezing it for a couple of hours.)
Decorate with crushed peanuts and a drizzle of Biscoff spread to serve.
The cheesecake freezes well – I like to cut it in slices (small slices cos it’s so rich!) and wrap them individually or in pairs so it’s easy to bring out the right number of slices for guests.
Biscoff biscuits have been made in Belgium by the same family-owned company since the 1930s. The name is a combination of ‘biscuit’ and ‘coffee’ because they go so well together. The biscuits are accidentally vegan and available all over the world, including Aotearoa New Zealand. They make 6 billion of these biscuits a year!
Biscoff spread is a newer addition and a little harder to find – if your supermarket stocks it, it will be with the breakfast spreads.
