No-Bake Salted Caramel Biscoff Cheesecake by Fitwaffle

Ingredients

• 290g lotus biscoff biscuits, finely crushed (for the base)
• 100g unsalted butter, melted
• 16 whole lotus biscoff biscuits (for the sides)
• 500g cream cheese, room temperature
• 300ml double cream, cold
• 120g thick salted caramel sauce
• 120g icing sugar
• 150g thick salted caramel sauce (for topping)
• 120g biscoff spread, melted (for topping)

Instructions

1. Combine crushed Biscoff biscuits with melted butter and press into the bottom of an 8-inch springform tin; chill for 15 minutes.
2. Place whole Biscoff biscuits upright around the inner edge of the tin, pressing them lightly into the base to secure.
3. Whisk the double cream in a large bowl until stiff peaks form.
4. In a separate bowl, beat the cream cheese, 120g salted caramel sauce, and icing sugar until smooth.
5. Gently fold the whipped cream into the cream cheese mixture until fully combined.
6. Spread the cheesecake filling evenly over the base and smooth the top with a spatula.
7. Drizzle the remaining 150g salted caramel sauce and melted Biscoff spread over the top.
8. Refrigerate for at least 4 hours, or until set, before removing from the tin and serving.