No-bake, dairy-free Biscoff cheesecake recipe.
Before you begin, make sure you have a 22cm springform tin to hand.
Place the Biscoff biscuits into a high power blender or a food processor and blend until you have fine crumbs. Alternatively, you can crush them in a bowl using the end of a rolling pin.
Melt the margarine and pour it into a large bowl along with the Biscoff crumbs. Mix well until all of the crumbs are coated in margarine.
Pour the biscuit mix into your tin and press it in very firmly. I used the bottom of a cup to help me do this.
Place in the fridge while you prepare your filling.
In a large bowl, mix together the cream cheese, Biscoff spread and icing sugar until smooth.
Add the cream to the bowl and whisk using an electric whisk or stand mixer. Keep whisking until the mixture thickens and can hold firm(ish) peaks on its own.
Pour the filling on top of the biscuit base, smooth it out evenly and return to the fridge for 12 hours.
After the 12 hours have passed, remove the cheesecake from the fridge and gently release the springform.
Gently melt the Biscoff spread in a saucepan until runny. Drizzle it over the cheesecake.
Sprinkle over the Biscoff crumbs and cut into slices.