Jessica’s Delicacies
May 11, 20211 min
Updated: Jun 11, 2021
Ingredients -
400g full fat cream cheese
250g lotus biscuits, crushed
200ml double cream
85g melted butter
150g Milkybar chocolate, melted
150g biscoff spread, melted
50g icing sugar
1 tsp vanilla extract
Equipment needed -
8” round tin - https://amzn.to/3tFkf81
For whipped cream:
Piping bag: https://amzn.to/3uWcP11
Star nozzle tip: https://amzn.to/3tmlBVU
Disclaimer -
Some links I provide may be affiliate links. This means that I make a small commission when you purchase something through my links.
Instructions -
In a blender blitz your biscoff biscuits until a fine crumb.
Pour in your melted butter and blitz together until it reaches a wet sand consistency.
Pour into a greased and lined 8” round tin and spread out until flat and even.
In a bowl whisk together your cream cheese, vanilla and icing sugar.
Add in your melted milkybar chocolate and mix until smooth.
Pour in your double cream and whisk until thick and creamy.
Pour half the cheesecake into the tin and spread out until flat and even.
Pour half your melted biscoff spread on top. Repeat step 7 and 8 until you’re out of cheesecake and biscoff spread.
Place the cheesecake to set in the fridge for 8 hours or overnight.
Once set, decorate your cheesecake with whipped cream, a lotus biscuit and a Milkybar button.
Serve and enjoy!