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  • Jessica's Delicacies

Milkybar & Biscoff no bake cheesecake!

Updated: Jun 11

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 -

  1. In a blender blitz your biscoff biscuits until a fine crumb.

  2. Pour in your melted butter and blitz together until it reaches a wet sand consistency.

  3. Pour into a greased and lined 8” round tin and spread out until flat and even.

  4. In a bowl whisk together your cream cheese, vanilla and icing sugar.

  5. Add in your melted milkybar chocolate and mix until smooth.

  6. Pour in your double cream and whisk until thick and creamy.

  7. Pour half the cheesecake into the tin and spread out until flat and even.

  8. Pour half your melted biscoff spread on top. Repeat step 7 and 8 until you’re out of cheesecake and biscoff spread.

  9. Place the cheesecake to set in the fridge for 8 hours or overnight.

  10. Once set, decorate your cheesecake with whipped cream, a lotus biscuit and a Milkybar button.

  11. Serve and enjoy!





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