A delicious Easy Vegan Biscoff Cheesecake, with a Biscoff Biscuit Base, creamy Biscoff Cheesecake filling, finished with sprinkled biscuits.This recipe is heaven for the biscoff lovers.
Crush the biscuits mix them with the melted butter and tip them into a parchment paper-lined springform tin flattening them to form a base.
Then chill in the fridge for 20 minutes.
For the topping beat all the ingredients together and spread over the base. Set in the freezer for a minimum of an hour to an hour and a half. You can decorate with crushed biscoff biscuits
Notes
Store the leftover cheesecake in the fridge and consume within 3 days.