Step-by-Step Instructions

1. 1.Prepare the Biscuit Base

   Crush 250g of Lotus Biscoff biscuits in a food processor or by placing them in a Ziploc bag and bashing with a rolling pin until fine crumbs are formed.

2. 2.Combine with Butter

   Add 100g of melted unsalted butter to the crushed biscuits and mix until the mixture comes together, clumping like wet sand.

3. 3.Prepare the Cake Pan

   Grease a 20cm (8-inch) springform cake pan with spray oil and line the base with non-stick baking paper.

4. 4.Form the Base

   Transfer the biscuit mixture into the prepared cake pan and press it down firmly and compactly using a flat-bottomed drinking glass.

5. 5.Chill the Base

   Place the biscuit base into the fridge to chill while you prepare the filling.

6. 6.Beat Cream Cheese

   In a large mixing bowl, beat 250g of room temperature Philadelphia-style cream cheese with a handheld electric mixer until it is smooth.

7. 7.Add Sweeteners and Flavor

   Add 1/2 cup of icing sugar (powdered sugar) and 1 teaspoon of vanilla extract to the cream cheese mixture and beat until well combined.

8. 8.Whip in Cream

   Pour 1 cup of thickened cream (or any cream suitable for whipping) into the mixture and beat until it becomes light and fluffy.

9. 9.Incorporate Biscoff Spread

   Add 3/4 cup of Lotus Biscoff spread (crunchy or smooth, depending on preference) to the filling mixture.

10. 10.Mix Filling Until Smooth

    Beat the Biscoff spread into the cream cheese mixture until everything is smooth and well combined.

11. 11.Assemble the Cheesecake

    Pour the cream cheese filling over the chilled biscuit base in the springform pan.

12. 12.Smooth the Top

    Gently spread the mixture evenly over the base and smooth out the top with a spatula.

13. 13.Chill to Set

    Place the cheesecake into the fridge to chill for approximately 3-4 hours, or until it is firm and set.

14. 14.Release from Pan

    Once chilled, gently run a butter knife or flat-bladed knife around the outside of the cheesecake to release it from the sides of the springform pan. Unlatch the springform pan and lift the side ring off the cheesecake.

15. 15.Serve and Enjoy

    Carefully transfer the no-bake Biscoff cheesecake to a serving plate and decorate as desired, for example, with a whole Biscoff biscuit on top.