Biscoff Nutella No-Bake (Print Version)

# Ingredients:

→ Base

01 - 100g unsalted butter, melted down (about 7 tbsp)

02 - 290g finely ground Lotus Biscuits (around 2¾ cups Biscoff cookies)

→ Cheesecake Filling

03 - 500g cream cheese, softened to room temp (2 cups)

04 - 400ml chilled double cream (about 1⅔ cups of heavy whipping cream)

05 - 80g powdered sugar (roughly ⅔ cup icing sugar)

06 - 450g Nutella (close to 1¾ cups)

→ Topping

07 - 2 finely crumbled Lotus biscuits

08 - 200g softened Biscoff spread (about ¾ cup)

# Instructions:

01 - Take an 8-inch springform pan and line it with parchment. Grind up the biscuits into a fine texture, then stir in melted butter until it looks sandy. Press this mix flat into the base of the pan and pop it into the fridge to cool.

02 - Whip cold double cream in a bowl till it holds stiff peaks. In another bowl, cream together the Nutella, cream cheese, and powdered sugar until smooth as silk. Carefully fold whipped cream into the mix so it's fluffy.

03 - Scoop the filling over the chilled crust, pressing it down evenly. Leave it in the fridge for at least six hours or overnight to firm up nicely.

04 - Once set, remove from the pan. Warm up the Biscoff spread a little and pour it over the cheesecake, spreading it out carefully. Sprinkle the crushed biscuits around the edges for decoration, then chill for half an hour to finish.

# Notes:

01 - This can be prepped in advance and stored in the fridge overnight.

02 - Make sure the Biscoff spread is just warm and not overly hot before adding it as a topping.

03 - There's no baking needed for this.

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