Step 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.

Step 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.

Step 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.

Step 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.

Step 5: Chill the Base

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

Step 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.

Step 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.

Step 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.

Step 9: Incorporate Biscoff Spread

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

Step 10: Mix Filling Until Smooth

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

Step 11: Assemble the Cheesecake

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

Step 12: Smooth the Top

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

Step 13: Chill to Set

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

Step 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.

Step 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.

• Use unsalted butter for better overall taste in the base.

• Allow cream cheese to come to room temperature for easier beating.

• Use a flat-bottomed glass to compact the biscuit base.

• Gently run a knife around the edge of the cheesecake before releasing from the springform pan.

• Use regular butter or margarine for the base if unsalted butter is unavailable.

• Use smooth Biscoff spread instead of crunchy for a smoother cheesecake texture.

• Decorate with broken Biscoff biscuits for extra crunch.

• Melt Biscoff spread and pour over the top as a ganache for decoration.